- 4 to 6 veal shanks (about 12 ounces each)
- 4 cups chicken broth
- 12 oz. dry white wine
- 1 large onion, diced
- 1 large carrot, diced
- 2 Celery stalks, diced
- 2 large garlic clove, minced
- 3 bay leaves
- 2 medium celery sticks
- 14.5-oz. can of diced tomatoes (drained)
- 4 tablespoons butter
- 10 sprigs of parsley, minced
- 1 clove of garlic, minced
- 1 lemon, zested.
- Preheat the oven to 350°F.
- Salt and pepper the veal shanks.
- Melt 4 tablespoons butter over low heat in a Dutch oven or wide stock pot.
- Raise the heat to medium and brown the veal shanks on both sides. Remove and set aside.
- Add the diced onions and cook until golden brown.
- Add the carrots and celery to the onions and stir until softened and celery is slightly translucent, about five more minutes.
- Stir in the garlic and cook for one more minute.
- Pour in the dry white wine and chicken broth and increase the heat to medium high.
- Bring the mixture up to a full simmer and simmer until reduced by half.
- Add the tomatoes and bay leaves and return to simmer.
- Add the veal shanks to the pot. Make sure the open end (or larger opening) of each bone is facing up so the marrow doesn’t fall out during braising. The liquid should come up to almost cover the shanks.
- Bring it back up to a full simmer.
- Cover the pot and place it into the oven. Braise until the meat is almost falling off the bone, about 2 hours.
- While the osso buco is braising, prepare the gremolata. Mix together parsely, garlic, and lemon zest and refrigerate.
- When the Osso Buco is pratcially falling off the bone, remove the pot from the oven.
- Remove the shanks from the pot and set aside.
- Boil the liquid in the pot to reduce it to a sauce. Stir in salt and pepper to taste.
- Place a veal shank onto a plate and serve with sauce and gremolata on top.
Microformatting by hRecipe.
Recipe based up The Engineer’s Guide to Cooking.