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By Gita Lichtenstein (my mother, a balabusta extraordinaire)
This veal osso buco is fall-off-the-bone tender, with a mouthwatering rich, savory, garlicky sauce full of aromatics. This dish will tantalize your family and keep guests coming back for more.
Osso buco is a cross section of the shank (kolichel) and the center marrow bone. The meat is typically sinewy and benefits from a long, slow braise. The butcher typically wraps the osso buco in string to keep it together. Keep it on for cooking and remove only before serving.
4–5 medium osso buco
salt, to taste
2 onions, quartered
3 carrots, cut into large chunks
3 stalks celery, cut into large chunks
10–12 cloves garlic, minced or 10-12 cubes Gefen Frozen Garlic
1 and 1/2 cups dry white wine, such Baron Herzog Chenin Blanc
4–5 tablespoons Tuscanini Tomato Paste
pepper, to taste
1/2–1 cup water
Pat each piece of meat dry. Sprinkle with salt. Sear until deeply browned on all sides.
Place the meat in a deep 9×13-inch (23×33-centimeter) pan.
In the same sauté pan, with the meat drippings, sauté the onions, carrots, celery, and garlic. Alternatively, you can brown the vegetables in the oven in a 9×13-inch (23×33-centimeter) pan, tossing them with the meat fat at 375 degrees Fahrenheit (190 degrees Celsius) for 30–45 minutes.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Once the vegetables are wilted, add wine, tomato paste, salt, and pepper. Pour the mixture over the osso buco. Add water to halfway up the meat.
Cover the pan tightly with Gefen Parchment Paper and aluminum foil, and bake for three hours or until fork-tender. Add a little water if the liquid level is too low.
Enjoy by scooping out every bit of the buttery marrow with a good crusty loaf. Bon appétit!
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