Osso Buco Alla Cipriani

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Osso Buco Alla Cipriani

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Osso Buco from THE Pat Mozersky, San Antonio Express-News columnist and member of Les Dames d'Escoffier. This probably my all-time favorite dish ANY time of year. The inspiration behind it was drawn from both Pat's cooking classes (decades ago) and the Cipriani version. It's pretty darn good!


  • 1/2 cup  olive oil or more as needed
  • 2  veal shanks, cut into 1 1/2 to 2 inch slices
  • Salt
  • Pepper
  • Flour for dredging
  • 3 celery ribs, finely chopped
  • 2 small carrots, trimmed and finely chopped
  • large onion, finely chopped
  • 1/4 pound  shiitake mushrooms, finely chopped
  • 1/2 cup  dry white wine
  • 1 1/2 cup  canned crushed tomatoes
  • 2 to 4 cups  hot chicken stock or beef stock

  • 1 teaspoon  finely chopped lemon zest
  • 1 small garlic clove, minced
  • 2 tablespoons  chopped flat leaf parsley
  • 2 tablespoons  chopped fresh basil1 teaspoon chopped fresh rosemary

Recipe Info

  1. Heat 1/4 cup of the olive oil over medium heat in a heavy flameproof casserole large enough to hold the veal slices in a single layer. Season the veal with salt and pepper and coat the pieces with flour, shaking off any excess. When the oil is hot, add the veal pieces and cook over medium heat, turning once, until browned, - 10 to 15 minutes. Remove the veal from the pan and set aside.

  2. Pour off the fat from the pan, wipe it with paper towels, and add 3 tablespoons of olive oil. Heat the oil over medium-high heat and add the celery, carrots, onion and mushrooms. Cook the vegetables, stirring frequently, until they are soft, about 15 minutes. Turn up the heat, add the wine and boil, stirring constantly, until the wine has evaporated. Stir in the crushed tomatoes and 2 cups of the hot stock. Carefully arrange the veal slices in the casserole and spoon some of the vegetable mixture over them. If the liquid does not cover the meat, add more stock. If you need more than 4 cups of stock to cover the meat, your pan is too big and you should transfer everything to a smaller casserole.

  3. When the liquid comes to a boil, lower the heat , cover the casserole tightly, and simmer gently for 2 to 2 1/2 hours, or until the meat is very tender when pierced with a fork. Uncover the casserole during the last 30 minutes of cooking to reduce the sauce a bit.

  4. While the meat is cooking, chop the ingredients for the gremolada and combine them.

  5. Ten minutes before serving, remove the meat to a deep serving platter and keep it warm. Boil the sauce to reduce it a bit more if it is very thin. Stir in the gremolada and simmer for a minute or two. Then spoon the sauce over the meat. Serve with Risotto Parmigiano or Risotto all Milanese.
  6. Wine - Barolo - Pio Cesare or Merlot - Braren Pauli

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