Osso Bucco
Equipment
- Large Dutch oven
Ingredients
- 3 whole veal shanks
- salt and pepper
- flour for dredging
- ¼ cup butter
- ¼ cup oil
- 1 medium onion, chopped medium
- 1 medium carrot, cubed
- 2 stalks celery, chopped medium
- 1 (15 oz.) can plum tomatoes
- 1 cup white wine
- 2 cups chicken or beef stock
- 1 sprig rosemary
- 1 sprig thyme
- 2 bay leaves
For the gremolata:
- ½ cup Italian parsley, chopped
- 1 garlic clove, minced
- 2 tsp lemon zest
Instructions
- Pat the veal shanks dry, season with salt and pepper, and dredge in flour, shaking off excess.
- In a large Dutch oven (enameled cast iron preferable), heat butter and oil together and add veal shanks; brown on all sides. Remove from pan and reserve on a plate.
- Add onion, carrot, and celery; season with salt and pepper and sauté until translucent but not soft. Add the canned tomatoes, white wine, and browned shanks to the pan and reduce liquid by half (about 5 minutes). Add 2 cups of the stock and herbs and bring to a boil. Reduce heat to low, cover and simmer for 1 1/2 hours or until the meat is falling off the bone. Check every 20 minutes and turn the veal, adding more stock if necessary (liquid should always be 3/4 of the way up the shank).
- Remove the shanks from the pot and plate. Reduce sauce and season as needed. Pour over cooked shanks.
- For the gremolata, combine the chopped parsley, minced garlic, and lemon zest by either stirring in a bowl or pulsing in a food processor.
- Serve shanks with polenta and garnish with gremolata.
Notes
“My husband says the biggest reason I braise on Sundays is to make the house smell good. He is not wrong!” Michelle Huffman, Chef