Assemble the ingredients: 4 to 6 veal shanks (about 12 ounces each), about 4 cups chicken broth (2 14-ounce cans is good enough), 12 oz. dry white wine (such as a chardonnay), 1 large onion, 1 large carrot, 2 large garlic cloves, 3 bay leaves, 2 medium celery sticks, and a 14.5-oz. can of diced tomatoes (drained). Sometimes getting a hold of veal shanks can be difficult. While preparing this recipe for photographing, I was only able to get veal shanks at one of the three Whole Foods Markets near where I live (and I had to try three times that week). I generally recommend getting 12 ounce veal shanks, but when the markets don't have much selection, get whatever you can. In my case, 3 smaller pieces and two larger cuts were all that were available, so I bought them all (leaving none for the next guy trying to find veal shanks to photograph). You can also use beef shanks (which is usually about 1/3 the price of veal) which will require about 20 min. longer braising time.
Finely dice the onion, celery, and carrots. Mince the garlic cloves.
Salt and pepper the veal shanks. You can tie up the shanks to help keep the pieces stay intact (as shown in the picture), but I usually don't bother.
Begin to preheat the oven to 350°F (175°C).
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 by setting them into the pan and not moving them for five minutes. Flip the shanks over and brown the other side for five more minutes.
After browning both sides, remove the shanks and set aside in a large plate.
Add the diced onions to the pot and stir until golden brown. Use a wooden spoon or spatula to help deglaze the pot. If you don't get all the fond (the browned pieces of meat stuck to the pan) off, don't worry, the rest of it will come off easily when we add the wine.
After about five minutes of stirring, the onions should be 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 increase the heat to medium high. Bring the mixture up to a full simmer. Using a wooden spoon or spatula, scrape off any remaining bits of fond from the pot. Simmer until the wine has reduced by about half.
Add the tomatoes, chicken broth, and bay leaves to the pot. Stir so it's evenly mixed and let it come back up to a simmer.
Add the browned 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. Gather about ten sprigs of parsley (about 15 g), 1 clove of garlic, and a lemon.
Mince the garlic and parsley. Zest the whole lemon.
Mix together and set aside in the refrigerator to chill as the osso buco finishes. (Gremolata is a traditional garnish for osso buco, but can also be stirred into the sauce just before serving.)
Remove the pot from the oven (while wearing oven mitts) and check the meat. If it's not soft and practically falling apart, put it back in the oven for another ten minutes and check again. Remove the shanks from the pot and set aside on a warm plate to await service. If any marrow falls out of the bone, just scoop it up with a spoon and deposit it back into its hole.
Boil the liquid in the pot to reduce it to a sauce. Stir in salt and pepper to taste. You can add a cornstarch slurry to help thicken the sauce (just mix 1 heaping teaspoon of cornstarch with a couple teaspoons of water and stir the mixture into the boiling liquid). The sauce should be thick enough to coat the back of a metal spoon that is dipped into it.
Place a veal shank onto a plate and serve with sauce and gremolata on top.}?>
|Preheat oven to 350°F (175°C)|
|6 12-oz. (340 g) veal shanks||season||brown both sides (5 min. each)||set aside||bring to simmmer||braise in oven for 2 hours||plate|
|salt & pepper|
|4 Tbs. (55 g) butter||melt||saute until golden brown||saute until tender||saute 1 min.||simmer until reduced by 1/2||stir in||simmer until thickened to sauce|
|1 large (250 g) onion|
|1 large (100 g) carrot|
|2 medium (70 g) celery sticks|
|2 large (15 g) garlic cloves|
|12 oz. (355 g) dry white wine|
|14.5-oz. (410 g) can of diced tomatoes (drained)|
|about 4 cups (900-1000 mL) chicken broth|
|3 bay leaves|
|salt & pepper|
|1 clove garlic||mince||mix||chill|
|1 medium lemon||zest|
|10 sprigs (15 g) parsley||mince|