Osso Bucco (Braised Veal Shanks)
Ingredients
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 dry bay leaf
4 whole cloves
Cheesecloth
Kitchen twine, for bouquet garni and tying the veal shanks
3 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
2 small onions, diced into 1/2-inch cubes
2 small carrots, diced into 1/2-inch cubes
2 stalks celery, diced into 1/2 inch cubes
2 tablespoons tomato paste
1 1/2 cups dry white wine
3 cups chicken stock
2 cans diced tomatoes
1 jar pitted kalamata olives, drained
Gremolata for garnish-lemon zest, parsley
Directions
1. Prepare a bouquet Garni by placing the thyme, bay leaf, rosemary and cloves in cheesecloth ties with string.
2. Pat the shanks dry with paper towels to remove any excess moisture and to promote browning when seared. Season each shank with salt and freshly ground
pepper. Dredge in four, shaking off any excess.
3. Heat vegetable oil in a rondeau or Dutch oven until very hot. Add shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks
and reserve.
4. In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and
translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5
minutes. Add the bouquet garni, tomatoes, olives and chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until
the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always
be about 3/4 the way up the shank.
5. Carefully remove the cooked shanks from the pot and place in decorative serving platter.
6. Remove and discard bouquet garni from the pot.
7. Pour all the juices and sauce from the pot over the shanks. Garnish with gremolata.
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 dry bay leaf
4 whole cloves
Cheesecloth
Kitchen twine, for bouquet garni and tying the veal shanks
3 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
2 small onions, diced into 1/2-inch cubes
2 small carrots, diced into 1/2-inch cubes
2 stalks celery, diced into 1/2 inch cubes
2 tablespoons tomato paste
1 1/2 cups dry white wine
3 cups chicken stock
2 cans diced tomatoes
1 jar pitted kalamata olives, drained
Gremolata for garnish-lemon zest, parsley
Directions
1. Prepare a bouquet Garni by placing the thyme, bay leaf, rosemary and cloves in cheesecloth ties with string.
2. Pat the shanks dry with paper towels to remove any excess moisture and to promote browning when seared. Season each shank with salt and freshly ground
pepper. Dredge in four, shaking off any excess.
3. Heat vegetable oil in a rondeau or Dutch oven until very hot. Add shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks
and reserve.
4. In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and
translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5
minutes. Add the bouquet garni, tomatoes, olives and chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until
the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always
be about 3/4 the way up the shank.
5. Carefully remove the cooked shanks from the pot and place in decorative serving platter.
6. Remove and discard bouquet garni from the pot.
7. Pour all the juices and sauce from the pot over the shanks. Garnish with gremolata.