Cast Iron Osso Buco
Cast Iron Osso Buco oven
Cast Iron Osso Buco takes this dish and combines it with flavor you can only get out of a Cast Iron Pot. For the unfamiliar, Osso Buco translates out to “Bone with Hole”. Traditionally made from Veal Shanks and heralding from the Lombard Cuisine, it’s definitely worth a look.What really makes it special is the bone marrow in the shank. A prized part of any bone in meat, it adds a lot of flavor to the dish. On the subject of flavor, make some basic brown stock up before starting this.​
Which brings us to the veal shanks. These can be a bit hard to find at the local emporium. But specialty stores can usually get them for you. If not they are available mail order from Amazon at a reasonable price. Which is where we got them. For the rest of the recipe, consider it a labor of love and take your time. A good side for this might be some Polenta to serve.
All in all, this is a great dish deserving of the fine china. So get that pot out and get started.
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Equipment
Ingredients
- 5 tbsp olive oil EVOO
- .5 cup flour
- 1.5 tsp salt
- 1.5 tsp black pepper
- 4 ea Center Cut Veal shank 1.5 inches thick
- 1 cup yellow onion diced, 1/2 large onion
- 1 cup carrot diced, 2 carrots
- 1 cup celery diced, 2 stalks
- 2.5 tsp garlic minced
- 2 ea bay leaves
- .75 cup white wine
- 2 tsp lemon zest
- .75 cup beef stock See Our recipe for brown sauce.
- 28 oz plum tomatoes drained
- 1 tsp thyme fresh, chopped
- 1 tsp rosemary fresh, chopped
- 1 tbsp parsley chopped
- 1 tsp parsley chopped
Instructions
- Preheat Oven to 350
- Mix flour with 1/2 tsp of salt and the pepper on a plate
- Heat 3 Tbsp. of the oil in a cast iron dutch oven
- When the oil is hot, dredge veal shanks in the flour coating both sides.
- Shake off excess oil, and sear in pot until browned. Roughly 3 minutes per side.
- Remove meat from pot and set aside.
- Add remaining oil, let heat, Add onion, carrot, celery, 2 tsp. of the garlic, bay leaves, and 1/2 tsp. salt. Cook till veggies are just tender stirring occasionally.
- Add wine and lemon zest. Scrape the pot with a wooden spoon to loosen the good stuff up. Cook till reduced by half.
- Add beef stock and cook till reduced by half.
- Add Plum Tomatoes to the pot along with the Thyme, Rosemary, and remaining salt. Break the tomatoes up with a wooden spoon and cook for a few minutes.
- Return the veal to the pot. The fluid should come up to 2/3 of the meat thickness.
- Cover with lid, place in oven for 2 hours, turning meat every 30 minutes. Add more stock if sauce gets too thick.
