This beef osso buco is a veggie and flavour-filled delight; a filling meal that will leave you satisfied.
Directions for: Trattoria Mario's Osso Buco
Ingredients
cup olive oil
3 bay leaves
4 veal shanks
3 - 5 medium carrots, finely chopped
3 - 5 stalks celery, finely chopped
1 medium onion, finely chopped
2 cups parsley, finely chopped
2 cups basil, finely chopped
3 clove garlic, finely chopped
2 Tbsp lemon zest
lb(s) ground beef
cup red wine
cup tomato puree
3 Tbsp tomato paste
1 Tbsp red pepper flakes
1 cup beef broth
1 pinch ground star anise
1 pinch rosemary
All-purpose flour
Salt and pepper
Directions
1. In a large pot, heat cup olive oil until bubbling; add bay leaves and heat for 2 to 3 minutes, to infuse the oil.
2. Toss veal shanks in flour and lay them into the hot pan with the infused oil to sear both sides until brown, about 2 minutes per side.
3. Season with salt and pepper.
4. Remove veal shanks from the pan and set aside while you make the sauce.
5. In the same pan with the same oil, add carrots and celery and stir, while cooking, over medium heat for about 5 minutes.
6. Stir in onions, parsley, basil, rosemary, garlic, and lemon zest; cook over medium heat, stirring often, for about 10 minutes.
7. Stir the ground beef into the pot; continue cooking and stirring until beef is browned, about 5 minutes.
8. Add red wine, tomato puree, tomato paste, star anise, red pepper, and a pinch of salt; continue stirring and cooking for an additional 5 to 10 minutes.
9. Stir beef broth into the pot; return veal shanks to the pot.
10. Cover and cook for about 1 hour, until veal is cooked through and no longer pink in the centre.
11. Plate osso buco topped with sauce.
Tips and Substitutions
Special Equipment: Large pot
Source and Credits
Courtesy of Romeo and Francesco Colzi of Trattoria Mario
See more: Beef, Comfort Food, Herbs, Italian, Main, Tomatoes, Vegetables