If you love osso bucco, this recipe is an authentic, satisfying meal. This recipe was always one of the most popular items on their menu.
Here is “the” recipe from Justin’s in Santa Clara, CA. When I interviewed Justin’s to learn more about their safe gluten handling procedures, I knew they had an incredible menu full of naturally gluten free dishes. (**Note, Justin’s restaurant has closed, but the DID keep their catering division open. The restaurant building is their event space and it would be a beautiful venue for a large party.)
When my family went in for a small celebration, I knew I wanted to try the Osso Bucco. The veal they use is grass fed and free range, and the way it was prepared just looked incredible. I was not disappointed at all. The meat was incredibly tender, it just melted off the bone. The cabernet demi-glace gave the meat depth and many layers of flavors.
This recipe will take a little bit of work. There are a lot of steps when creating the flavors in this dish. I do hope you will give it a try. This is one of those show stopper recipes that would be incredible for a dinner party. Tomorrow I will post the saffron risotto recipe that accompanies this dish.
Rich and tender osso bucco recipe.
- 5 large 1 ½” thick veal shanks
- Butcher’s twine
- Kosher salt
- Cracked black pepper
- 2 cups red wine
- 2 cups water
- Canola/olive oil blend 90/10
- Begin by tying each shank with the butcher’s twine in a criss-cross fashion to hold the meat together as it braises.
- Salt and pepper the shanks.
- Pour oil into large bottom sauce pan and heat. The pan should be large enough to fit all of the shanks lying on the bottom.
- When oil begins to smoke, lay each shank onto the bottom of the pan, searing each side until golden brown and a little crispy.
- Do not let burn.
- Leave shanks in pan and add wine and water, bring to a boil, reduce heat to medium and cover. Braise (slow moist-heat cooking method using a small amount of liquid with a tight-fitting lid) the meat until tender and meat is falling off the bone, 2 – 2 ½ hours.
- (Meat will stay together because of the string.)
- Remove meat from liquid and let cool overnight.