Amazing Osso Bucco In Red Wine Sauce
Osso Bucco in a Red Wine Sauce
Prep time: 1 hour
Cook time: 2 hours 30 mins
Total time: 3 hours 30 mins
4 cuts of veal shanks
1 teaspoon kosher salt
¾ teaspoon ground black pepper
2 tablespoons dijon mustard
1 cup all-purpose flour
2 tablespoons duck fat (or butter)
2 shallots, finely minced
1 carrots, finely minced
12 cloves garlic, finely minced
1 tablespoon red curry paste (you can use tomato paste in its place, but the red curry paste adds incredible dept) Should you choose tomato paste adding cumin gives it an exotic taste.
⅛ teaspoon caraway seeds
1 1/2 cups good red wine
1/2 cup Masala is great too
2½ cups beef stock
3 sprigs fresh thyme (or any other fresh herbs you have - rosemary would work well, too)
crusty bread, for serving
Preheat your oven to 325 degrees F. Dry the meat with paper towels, then tie each shank with twine once around, if you have it (it will help to keep them from falling apart, as they become very tender when fully cooked - if you don't have twine, it'll be fine, but they will probably fall apart a bit - they will still be delicious). Rub the meat with salt and pepper, then with the dijon mustard. Dredge the meat in flour, and set aside.
Add your duck fat (or butter) to your pan over medium-high heat. Place your veal in the pan and sear on all sides for about 4 minutes, until well browned. Transfer the browned meat to a plate and set aside.
In the same pan, add another tablespoon of duck fat or butter. Add in the shallots and carrots and stir for 5 minutes over medium heat, until softened, then add in the garlic and cook for 1 minute, until fragrant. Add in the curry paste, then the wine and stock and scrape up any browned bits. Place the meat back in the pan, along with the sprigs of thyme. Place a lid on the pan and place in a 325 degree F oven for 2 to 2½ hours, until tender. Serve alongside some crusty bread and be sure to scrape out all of the bone marrow!