Classic Osso Bucco

Braised Veal Shanks

Literally translated means ‘bone with a hole’ – a hole containing, often coveted, marrow. Typically this northern Italian dish is garnished with gremolata – a finely minced mixture of lemon peel, garlic and parsley. Osso bucco is often served with Risotto Milanese, polenta, gnocchi or home made wide pasta.

Serves 6
Oven – 325 F.

6 veal shanks, preferably hind shank slices, cut 1 ½ “ thick
flour, salt and pepper for browning
2 Tablespoons olive oil
1 large Spanish onion
½ cup chopped carrots
½ cup chopped celery
3-4 garlic cloves, crushed, sliced or chopped
3 anchovies, optional
1 cup dry white wine
2-3 cups chicken stock, preferably home made
2 cups canned plum tomatoes, chopped or fresh, peeled, seeded & chopped
1-2 sprigs fresh rosemary and/or thyme
1 teaspoon fennel seeds, crushed
2 bay leaves
2 strips lemon peel (or orange peel)
2 Tablespoons chopped fresh parsely
2 cloves garlic, minced
2 teaspoons grated lemon zest

Preheat oven.

1. Tie veal shanks with kitchen twine, secure, but not too tight. Season with salt and pepper. Dredge in flour and place on wire rack until ready to brown.
2. In a very large dutch oven or heavy coated cast iron covered pot, heat olive oil over medium heat. Brown veal shanks on both sides, about five minutes. Remove shanks and set aside.
3. Add onion, carrot and celery to pot. Saute until onions begin to caramelize. Add garlic and anchovies. Deglaze pan with the wine and simmer until the wine is almost gone.

 

4. Add stock, chopped tomatoes (or 2 T. tomato paste), herbs and peel. Bring liquids to a boil, add shanks back to pot and reduce heat to simmer. Cover pot and place in oven. Baste shanks every 30 minutes, and turn over halfway through cooking, in about 1 hour. If too much liquid reduces, add more stock.
5. When shanks have cooked about 2 hours, remove pot from oven. Remove shanks to an oven proof dish, cover with foil and place in ‘off’ oven, with door open.
6. It is optional to strain the sauce. Strain with food mill, if desired, and return to pot. Reduce to desired consistency and for seasoning. If you do not strain, remove the rosemary & thyme stems, bay leaf & lemon peel.

7. Prepare the gremolata, combining the parsley, minced garlic & lemon zest. When ready to serve, warm shanks in sauce & serve with gremolata on the side/top.