Osso Bucco
Add to Collection
Print Pin
5 from 1 vote

Original Sicilian Pizza Company Osso buco

You can make Original Sicilian Pizza Company Osso buco just like they do.
Course Main Course
Cuisine Italian
Keyword Original Sicilian Pizza Company Osso buco
Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings 12
Calories 1798
Author Stephanie Manley

Ingredients

  • 2 pounds Bacon chopped
  • 8 pounds Onions diced large
  • 2 pounds Carrots -- Peeled & Sliced 1/2"
  • 8 Cloves Garlic -- Peeled And Minced
  • 2 cups Tomato Paste
  • 1/4 cup all purpose flour
  • 2 Gallons Dry Red Wine
  • 2 Gallons Chicken Stock
  • 2 Gallons Veal Stock
  • 2 cups Brandy
  • 1/3 cup Cornstarch
  • 1/2 pound Unsalted Butter
  • 8 tablespoons Vegetable Oil
  • 3 pounds Thick Veal Shanks

Instructions

  • Cook the bacon until crisp, remove and drain. Saute the onions, carrots and garlic in the bacon fat until browned, about 10 minutes. Add the tomato paste and cook over low heat, stirring occasionally, for 5 minutes. 
  • Stir in the flour and cook over low heat stirring constantly for 5 minutes. Add the wine, and cook over low heat for 30 minutes, or until reduced by half, stirring constantly near the end of the cooking time. Add the chicken and veal stock and simmer for 45 minutes.
  •  Remove from the heat and strain through a china cap (fine meshed sieve) Mix the brandy and the cornstarch together thoroughly. Add to the sauce stirring until the sauce is thickened and smooth.. Stir in the butter. Preheat the oven to 375F. 
  • Season the veal shanks with salt, pepper and oil. Bake for 15-20 minutes or until lightly browned. Place into large roasting pans and pour over sauce and cook partially covered, at 250F for 2-3 hours or until fork tender. Remove from heat and refrigerate. Store for up to 2 days. Reheat at 350F in sauce till hot

Nutrition

Calories: 1798kcal | Carbohydrates: 96g | Protein: 66g | Fat: 67g | Saturated Fat: 31g | Cholesterol: 194mg | Sodium: 3159mg | Potassium: 3474mg | Fiber: 9g | Sugar: 35g | Vitamin A: 13820IU | Vitamin C: 38.3mg | Calcium: 214mg | Iron: 6.6mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!