Osso Bucco
Veal shanks should be tied with kitchen twine to keep them from falling apart in the pot. Do it yourself or ask your butcher to do it for you.
INGREDIENTS | SERVES 6–8
4 veal shanks
Salt and pepper to taste
¼ cup flour
⅓ cup olive oil
1 medium onion, diced
1 large carrot, diced
1 rib celery, diced
2 tablespoons tomato paste
1 cup white wine
2 sprigs fresh thyme
2 bay leaves
2 garlic cloves, pressed
3 cups veal or chicken broth
⅓ cup minced parsley
Grated zest of 1 lemon
Rinse veal shanks; pat dry. Sprinkle with salt and pepper; coat lightly with flour. In Dutch oven over medium-high heat, brown shanks well in olive oil, turning to brown on all sides; remove from pan.
Add onion, carrot, and celery to oil; sauté, stirring constantly, 3 minutes.
Add tomato paste; cook, stirring, 1 minute. Add wine, thyme, bay leaves, and garlic. Bring to a boil; simmer 3 minutes.
Reduce heat to medium. Return veal shanks to pan; add broth. Cover; simmer 1½ hours. Check veal often, basting and keeping the lower ⅔ of the shank height covered with liquid.
When shanks are almost falling apart, carefully remove to serving dish; cut strings. Ladle sauce and vegetables around shanks; sprinkle parsley and lemon zest over all. Serve with saffron rice.
