Chef Nick Massie shows you how to braise meat osso buco style. The Italian specialty involves veal shanks braised with vegetables, white wine and broth. In Italian, “osso buco” means “bone with a hole.”
Massie begins by pouring olive oil in a pot and adding four salted veal shanks.
“You want to get these as seared as possible on all sides,” says Massie, who runs PaleoNick.com.
After the meat is sufficiently seared, he removes it from the pot and throws in a mixture of onions, carrots and celery with a tablespoon and a half of fresh garlic. Afterward, he adds diced tomatoes with juice and a couple of cups of soup stock.
“I want the level of the liquid in this pan to be about half the height of the shank,” he explains.
Once the liquid is done, he pours it over the shanks that are sitting in a deep baking pan. He covers the pan with aluminum foil, and it goes into a 350 F oven for two hours.
“Whenever braising,” Massie notes, “you want to let the meat cool in the braising liquid.”
Video by Nick Massie.
6min 29sec
HD file size: 151 MB
SD wmv file size: 78 MB
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Additional reading: God of the Grill by Nick Massie, published June 13, 2012.