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Osso Buco (Braised Veal Shanks)

Food Network Canada
YIELDS
6 servings

Have your local butcher slice the veal shank for you. You’ll need a medium Dutch oven or a medium-sized, heavy-bottomed pot with a tight-fitting lid. Yield is 6 servings.

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Ingredients

6 1 ½-
to 2-inch thick veal shanks, about 3 to 4 pounds total
Coarse salt and freshly cracked black pepper
2
Tbsp olive oil
2
Tbsp butter
1
large onion, chopped
2
medium carrots, chopped
1
rib celery, chopped
3
cloves garlic, chopped
2
strips lemon peel
1
cup dry red wine
1
cup veal stock
3
sprig thyme
4
leaves fresh basil
2
bay leaves
3
sprig parsley, plus more for garnish
1
cup canned plum tomatoes, chopped, with their juice
1
Tbsp chopped fresh parsley
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Directions

Step 1

Preheat oven to 300 degrees F.

Step 2

Season the veal shanks with salt and pepper.

Step 3

Heat the olive oil in a large Dutch oven over medium-high heat.

Step 4

In batches, brown the veal shanks on all sides, about 10 minutes.

Step 5

Remove from the pot.

Step 6

Reduce the heat under the Dutch oven to medium.

Step 7

Heat the butter and add the onion, carrot, and celery and cook until vegetables are lightly browned, about 8 minutes.

Step 8

Add the chopped garlic and lemon peel.

Step 9

Deglaze the pan with the red wine, simmering until the liquid is reduced by half.

Step 10

Put the veal shanks on top of the vegetables.

Step 11

Pour the stock over the shanks.

Step 12

Add the thyme, basil, bay leaves, and parsley.

Step 13

Season with salt and pepper.

Step 14

Bring the liquid to a simmer, tightly cover, and place pot in oven.

Step 15

Cook for about 1 1/3 hours, basting the veal every 20 minutes during cooking and turning the shanks halfway through the cooking time.

Step 16

Add the tomatoes and their juice (only the juice from the chopped tomatoes but not the extra juice from the can).

Step 17

Continue cooking until the shanks are fork tender and falling off the bone, about 30 minutes longer.

Step 18

Uncover the pot and continue cooking until the liquid is reduced to a syrupy consistency, about 20 minutes longer.

Step 19

Remove the shanks from the pot (carefully so they don’t fall apart).

Step 20

Serve the veal shanks and cooking liquid on top of mashed potatoes, with the parsley sprinkled on top.

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My rating for Osso Buco (Braised Veal Shanks)
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