Ingredients: |
Ingredients: 6 1-1/4" thick veal shanks
Salt and freshly ground black pepper
1/2 cup all-purpose flour for dredging
1/4 cup extra-virgin olive oil
1 tbsp butter
3 cups finely diced yellow onion (about 2 medium onions)
1 cup finely diced celery (about 2 stalks)
3/4 cup finely diced carrot (about 2 small carrots)
1 tsp. dried oregano
3/4 cup dry white wine
2 tbsp tomato paste
1 28-oz. can Italian plum tomatoes, drained and chopped, juices reserved
1 cup chicken broth, more if needed
1 large sprig thyme
1 bay leaf
1 tbsp cornstarch mixed with 2 tsp. broth or water
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Directions: |
Directions:Heat the oven to 350°. Season the veal shanks with salt and pepper. Put the flour in a dish. Dredge the shanks very lightly in flour, thoroughly shaking off the excess. In a large heavy skillet, heat 3 Tbs. of the oil over medium-high heat. Put three veal shanks in the pan and sear until nicely browned on both sides, 2 to 3 minutes per side. Move the shanks to a 9 x 12 roasting pan. Repeat with the remaining three shanks. Carefully pour off the fat in the pan and wipe it out with paper towels. Return the pan to medium heat and add the butter and remaining 1 Tbs. of oil. When the butter is melted, add the onion, celery, carrot, oregano, and 1 tsp. salt. Cook the vegetables, stirring occasionally, until soft and lightly browned, 10 minutes. Increase the heat to medium-high, add the wine, and cook, scraping up any brown bits with a wooden spoon, until the wine is reduced to about 1/4 cup, about 3 minutes Stir in the tomato paste. Add the tomatoes with their juices, the broth, thyme, bay leaf, 1/2 tsp. salt, and a few grinds of pepper. Bring to a boil and pour the contents of the pan over the shanks. Cover tightly with heavy-duty aluminum foil. Braise the veal in the oven until fork-tender, 1-1/2 to 2 hours, turn shanks over half way through cooking. Check the liquid occasionally. If it has cooked down, add enough broth to keep the level about halfway up the shanks. To check for doneness, pierce a shank with a fork. The meat should pull apart easily.
If you want make a gremolata - 3 tablespoon of parsley, a teaspoon of lemon zest and 2 garlic cloves all finely chopped together then sprinkled on top of the veal. |
This recipe for Osso Buco is from