The Chew: Homemade Restaurant-Style Osso Buco Recipe By Mario Batali

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The Chew: Osso Buco Recipe

Osso Buco, the Italian veal dish, may be the type of meal you would never attempt on your own at home. But according to Mario Batali, it is not as complicated as it might seem. Here is the Osso Buco Recipe he created on The Chew.

You can also substitute Pork Shoulder for Osso Buco, or use a mix of the two to create a budget-friendly option. Michael Symon recommended a Pork Shank as a happy medium.

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The Chew: Homemade Osso Buco Tricks

The Chew: Homemade Restaurant-Style Osso Buco Recipe By Mario Batali

The Chew’s Mario Batali showed us how to make a homemade restaurant-style Osso Buco Recipe and save money by substituting pork shank or pork shoulder.

Choose an enamel-coated pan to make cooking and cleanup easier. As for the vegetables, feel free to add your own favorite aromatic veggies along with onions, carrots, and celery.

You can also prepare the Osso Buco ahead of time, but you would need to cook it halfway the day before and let the meat and sauce cool separately. Once cooled, you can store them together in the fridge. Then finish cooking before your guests arrive the next day.

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But beware: if you overcook Osso Buco, it can become dry.

The Chew: Mario Batali Osso Buco Ingredients

  • 6 shanks Veal (or substitute)
  • 1 stalk Celery
  • 2 Carrots
  • 2 Onions
  • 2 tbsp Thyme
  • 3 cups Tomato Sauce
  • 2 cups Chicken Stock
  • 2 cups White Wine (dry)
  • 1/3 cup Toasted Pine Nuts
  • 1/3 cup Parsley
  • Lemon Zest
  • Salt & Pepper
  • Olive Oil

The Chew Osso Buco Directions With Gremolata

  1. Chop all vegetables.
  2. Season veal shanks generously with salt and pepper.
  3. Heat 6 tbsp Olive Oil in a heavy pot or Dutch oven, until smoking.
  4. Add veal shanks to the pan, browning on all sides for about 13-14 minutes.
  5. Remove veal and set it aside.
  6. Turn the heat to medium.
  7. Add chopped vegetables with thyme, salt, and pepper.
  8. Stir frequently, cooking veggies until soft, about nine minutes.
  9. Use white wine to deglaze the pan, letting it cook for a few minutes at the end.
  10. Finally, add tomato sauce and chicken stock.
  11. Bring to a boil. Return veal shanks to the pan; they should be at least half submerged–add more stock if necessary.
  12. Reduce heat to simmer and cook 90 minutes.
  13. Remove from the stove.
  14. Combine parsley, lemon zest and pine nuts in a small bowl to create a Gremolata.
  15. Serve Osso Buco topped with Gremolata.

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