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Julia Child’s Osso Buco Recipe

Julia Child’s Osso Buco

A succulent brown veal stew of Italian origin, braised with wine and herbs, flavored with lemon and orange zest
Total Time
2 hours
Yield
2 servings
Ingredients
  • 2 veal hind shanks
  • 1/2 cup carrots, chopped into half-moon shapes
  • 1/2 cup onion, chopped
  • 3 firm ripe tomatoes, peeled and chopped
  • 1 lemon, zested
  • 1 orange, zested
  • 1 tablespoon fresh basil, chiffonade
  • 2 garlic cloves, crushed
  • 2 cups veal stock
  • 1 cup dry white vermouth
  • Salt and pepper
  • Flour for dredging
  • Olive oil
Directions
  1. Dry veal shanks and season both sides with salt and pepper.
  2. Dredge veal shanks in flour, shaking off excess.
  3. Heat olive oil in a pan over medium-high heat and brown veal shanks on all sides.
  4. In a separate pan, sauté sliced onions and carrots in oil for 5-6 minutes until tender.
  5. Deglaze the meat pan with white vermouth, scraping up browned bits.
  6. Add veal shanks to the vegetable pan, pour in veal stock until it comes halfway up the meat.
  7. Add chopped tomatoes, crushed garlic, basil, and citrus zests.
  8. Cover and braise in a preheated 325°F oven for 1 to 1¼ hours, maintaining a gentle simmer.
  9. Remove meat carefully, skim fat from the liquid.
  10. Reduce liquid until you have about 2 cups of sauce.
  11. Serve veal shanks with reduced sauce, garnishing with additional fresh herbs if desired.

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