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Osso Buco with Smoky Chipotle Harissa

Name: Osso Buco with Smoky Chipotle Harissa
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4
Cuisine: Italian
Ingredients: 0 4 veal shanks (about 1.8 kg); 0 Kosher salt, as needed; 0 Freshly ground black pepper, as needed; 0 2 tbsp all-purpose flour; 0 60 ml extra-virgin olive oil; 0 1 medium yellow onion, chopped; 0 2 medium celery stalks, diced; 0 2 medium carrots, peeled and diced; 0 8 cloves garlic, minced; 0 2 tbsp tomato paste; 0 240 ml diced tomatoes; 0 6 sprigs fresh thyme; 0 4 sprigs rosemary; 0 2-3 bay leaves; 0 750 ml dry white wine; 0 2 tbsp Dalia's Pantry Smoky Chipotle Harissa; 0 1/4 cup chopped flat-leaf parsley; 0 1 tbsp lemon zest; 0 2 cloves garlic, grated

July 26, 2024

[[ recipeID=recipe-8lz2g60mn, title=Osso Buco with Smoky Chipotle Harissa ]]

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Osso Buco with Smoky Chipotle Harissa

Osso Buco, a traditional Italian dish, is elevated with the smoky and spicy flavours of Dalia's Pantry Smoky Chipotle Harissa. This recipe features tender braised veal shanks cooked in a rich vegetable and wine sauce, paired with a zesty gremolata to enhance the flavours. Perfect for a hearty and impressive meal.

Servings: 4

Keywords:

Prep Time: 30 mins
Cook Time: 2 hours 30 mins
Total Time: 3 hours 0 mins

Ingredients

Instructions

Ingredients

For the Osso Buco

4 veal shanks (about 1.8 kg)
Kosher salt, as needed
Freshly ground black pepper, as needed
2 tbsp all-purpose flour
60 ml extra-virgin olive oil
1 medium yellow onion, chopped
2 medium celery stalks, diced
2 medium carrots, peeled and diced
8 cloves garlic, minced
2 tbsp tomato paste
240 ml diced tomatoes
6 sprigs fresh thyme
4 sprigs rosemary
2-3 bay leaves
750 ml dry white wine
2 tbsp Dalia's Pantry Smoky Chipotle Harissa

For the Gremolata:

1/4 cup chopped flat-leaf parsley
1 tbsp lemon zest
2 cloves garlic, grated

Instructions

Prepare the Veal Shanks: Tie butcher twine around the circumference of each veal shank to help them hold their shape during cooking. Season the shanks with salt and pepper, then sprinkle all over with flour.
Sear the Shanks: Heat a large Dutch oven over medium-high heat and add the olive oil. When the oil is hot, add the veal shanks in batches to avoid overcrowding. Sear on both sides, about 5 minutes total. Remove to a plate and repeat with the remaining shanks.
Cook the Vegetables: Lower the heat to medium-low, then add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are tender, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Build the Sauce: Stir in the tomato paste, followed by the diced tomatoes and Smoky Chipotle Harissa. Tie the thyme, rosemary, and bay leaves together with twine and add to the pot. Arrange the veal shanks back in the pot and pour the wine over the top.
Braise the Shanks: Bring to a boil, then cover tightly with the lid and braise in a preheated oven at 175°C for about 2 to 2.5 hours, until the veal shanks are fork-tender.
Make the Gremolata: In a small bowl, stir together the parsley, lemon zest, and grated garlic. Set aside until ready to use.
Finish and Serve: Remove the pot from the oven. Discard the herb stems and bay leaves. Sprinkle the fresh gremolata over the top of the Osso Buco. Serve over risotto, polenta, or mashed potatoes. Enjoy!

Notes

The Smoky Chipotle Harissa adds a unique depth and spice to the dish.

Tying the veal shanks helps them maintain their shape during cooking.

Serve over risotto, polenta, or mashed potatoes for a complete meal.