Whip Up a Mouthwatering Osso Buco in Just 15 Minutes!

Looking for a delicious and satisfying meal that won't take hours of your time to make? Look no further! Join me in my Easy Kitchen as I show you how to make osso buco di vitello con polenta in just 15 minutes. With this simple and flavorful recipe, you'll be ready to invite a few friends and enjoy this memorable meal without spending all day in the kitchen. Let your oven do most of the work to create a succulent and satisfying meal. Subscribe to Marisa's Easy Kitchen for more quick and tasty recipes!

For the full step-by-step recipe and special notes, check out my website.
https://marisamariella.com/?elementor....

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Osso Buco (Season 1, Episode 5)

INGREDIENTS
½ cup plain flour (can substitute gluten-free flour)
6 veal shanks (at least 2" thick)
Sea salt to taste
Black pepper to taste
4 tbsp olive oil
1 large onion finely chopped
1 large carrot peeled, finely chopped
2 celery ribs finely chopped
2 tbsp tomato paste optional
2 garlic cloves crushed
¾ cup red wine
400 g can tomatoes crushed (preferably Italian San Marzano)
½ cup veal or beef stock preferably homemade
1 sprig of fresh thyme
1 sprig fresh rosemary
1 tsp dried oregano
2 dried bay leaves

INSTRUCTIONS

Preheat oven 325℉.

Be sure to purchase the best veal shanks you can afford, at least 2” thick.
Dry veal shanks with paper towels. With scissors, make a few snips through membrane that holds shanks together to prevent meat from curling up.

Generously salt and pepper both sides.

Dredge in flour, shaking off excess.

Heat oil in heavy roasting pan. On high heat, add shanks to sear well on both sides, forming a golden crust. Remove and set aside in bowl.

Reduce heat to medium and add chopped vegetables. Stir with flat-edge wooden spoon to scrape off any bits formed from searing. Stir in tomato paste, if using.

Add garlic now so it does not burn.

Add red wine and simmer for few minutes.

Add stock.

Add tomatoes.

Add herbs.

Once simmering, add shanks to nestle in mixture. Add remaining juices from bowl.

Season well with salt. Take caution if using salted stock.

Lay parchment paper directly on surface to prevent discolouration.

Cover tightly with foil and bake for about 2 - 3 hours (depending on the thickness of shanks) or until meat is fork tender.

If there is a lot of liquid, remove foil in the last 30 minutes to reduce sauce.

Use a spatula to lift the shanks out as they are very tender and can fall off the bone very easily.

Serve with hot creamy polenta, buttery mashed potatoes, or risotto. Ladle extra sauce over meat. Garnish with fresh herbs.

For my no mess no fuss polenta, check out my website.
https://marisamariella.com/?elementor...


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@nardini_specialties for incredible veal shanks
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