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Harissa-Infused Osso Buco

Name: Harissa-Infused Osso Buco
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6
Ingredients: 0 6 (1 ¼”-thick) crosscut bone-in veal shanks, tied with kitchen twine (about 1.25 kg); 0 Kosher salt; 0 Freshly ground black pepper; 0 1/4 cup all-purpose flour or cornstarch; 0 6 tablespoons extra-virgin olive oil, divided; 0 1 medium yellow onion, finely chopped; 0 3 medium carrots, finely chopped; 0 2 stalks celery, finely chopped; 0 5 cloves garlic, thinly sliced; 0 2 tablespoons tomato paste; 0 2 tablespoons Dalia's Pantry Original Harissa; 0 1 cup dry red or white wine; 0 2 cups low-sodium chicken broth; 0 4 sprigs fresh thyme; 0 2 sprigs fresh rosemary; 0 1 bay leaf; 0 1/3 cup finely chopped fresh parsley; 0 2 tablespoons lemon zest (from 2 lemons); 0 2 cloves garlic, minced

July 1, 2024

[[ recipeID=recipe-8ly2ujkos, title=Osso Buco Harissa ]]

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Harissa-Infused Osso Buco

This delectable Osso Buco recipe features tender, crosscut veal shanks braised to perfection in a rich, aromatic sauce. Infused with the unique, spicy flavour of Dalia's Pantry Original Harissa, this dish combines the classic elements of onion, carrots, celery, and garlic with a bold twist. Served with a fresh gremolata of parsley, lemon zest, and garlic, this Osso Buco offers a vibrant and flavourful culinary experience that is perfect for impressing family and friends.

Servings: 6

Keywords:

Prep Time: 30 mins
Cook Time: 2 hours 0 mins
Total Time: 2 hours 30 mins

Ingredients

Instructions

Ingredients

6 (1 ¼”-thick) crosscut bone-in veal shanks, tied with kitchen twine (about 1.25 kg)
Kosher salt
Freshly ground black pepper
1/4 cup all-purpose flour or cornstarch
6 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, finely chopped
3 medium carrots, finely chopped
2 stalks celery, finely chopped
5 cloves garlic, thinly sliced
2 tablespoons tomato paste
2 tablespoons Dalia's Pantry Original Harissa
1 cup dry red or white wine
2 cups low-sodium chicken broth
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf

For the Gremolata

1/3 cup finely chopped fresh parsley
2 tablespoons lemon zest (from 2 lemons)
2 cloves garlic, minced

Instructions

Prepare the Veal Shanks

Adjust a rack to the lower third of your oven and preheat to 325°F (160°C).
On a large plate, pat veal shanks dry with paper towels and season all over with 2 teaspoons salt and ½ teaspoon pepper.
Place flour or cornstarch on a large plate and dredge the shanks all over, shaking off any excess. Return to the plate, and repeat until all shanks have been coated.

Sear the Shanks

In a large Dutch oven, heat 4 tablespoons of oil over medium-high. Working in 2 batches, sear the shanks on all sides until golden, about 10 minutes per batch. Transfer shanks to the plate. Using a paper towel, wipe any dark bits and excess oil out of pot.

Cook the Vegetables

Return pot to medium heat, add the remaining 2 tablespoons of oil. Once hot, add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until softened and just starting to turn tender, about 8 minutes.

Build the Sauce

Add the tomato paste and cook, stirring, until lightly toasted, about 2 minutes. Stir in the Dalia's Pantry Original Harissa and cook for an additional minute.
Pour in the wine and bring to a boil. Boil until reduced by half, about 2 minutes.
Add the broth, thyme, rosemary, and bay leaf, and return the shanks to the pot. Bring to a boil, cover, and transfer to the oven. Bake until the shanks are very tender, about 1 hour and 30 minutes.

Prepare the Gremolata

Meanwhile, combine parsley, lemon zest, and minced garlic in a medium bowl. Refrigerate until ready to use.

Finish the Osso Buco

Remove the pot from the oven and use a spoon to remove excess fat from the top of the sauce. Season with more salt and pepper to taste.
Discard bay leaf, thyme, and rosemary, and remove and discard the butcher’s twine from the shanks.

Serve

Top the shanks with the gremolata and spoon juices over top to serve.