This Osso Buco is an elegant, well-seasoned, delectable dish created by Chef Piero Selvaggio at the new Louie’s by the Bay in Newport Beach.
6 pc Veal shank – cut for osso buco
1 C Flour
1/2 C Butter
1 Onion – small, chopped
2 Garlic clove – chopped
1 Carrot – peeled and chopped
1 Celery stalk – chopped
3 Marjoram – fresh, picked and chopped sprigs
3 Lemon zest strip – finely chopped
1/2 C White wine
2 Tomato – ripe, peeled and chopped
3-4 T Vegetable stock
1/2 Lemon – zested
- Dry the veal with a damp cloth or paper towels. Spread the flour on a plate and roll the shanks to coat lightly. Melt 6 tbsp of the butter in a heavy skillet over high heat. Add the veal and brown. Add onion, half of the garlic, carrot, celery, marjoram and chopped lemon zest. Season with salt and pepper. When browned, add the wine and simmer until reduced to 1 tbsp. Add tomatoes and stock. Lower the heat, cover the pan tightly and braise for an hour or more until very tender, adding a little stock if needed to prevent the sauce from sticking. Add the remaining garlic, lemon rind and butter to the veal. Stir and simmer for 2-3 minutes over moderate heat. To serve, arrange the veal on a serving platter and cover with sauce.
- Buon Appetito!