All Easy Recipes. Cook all that you can cook. Braised Veal Shanks
(Osso Buco)
 
What You Need:            (Serving Size: 6 to 8)
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  • 4 tablespoons butter
  • 1½ cups finely chopped onions
  • ½ cup finely chopped carrots
  • ½ cup finely chopped celery
  • 1 teaspoon finely chopped garlic
  • 6 to 7 pounds veal shank or shin, sawed-not chopped-into 8 pieces, each 2½ inches long, and tied with string around their circumference
  • Salt
  • Freshly ground black pepper
  • Flour
  • ½ cup olive oil
  • 1 cup dry white wine
  • ½ teaspoon dried basil
  • ¾ cup beef or chicken stock, fresh or canned
  • ½ teaspoon dried thyme
  • 3 cups drained canned whole tomatoes, coarsely chopped
  • 6 parsley sprigs
  • 2 bay leaves

    GREMOLATA
  • 1 tablespoon grated lemon peel
  • 1 teaspoon finely chopped garlic
  • 3 tablespoons finely chopped parsley

    • How To Cook:
    1. Choose a heavy shallow casserole or Dutch oven that has a tight cover and is just large enough to snugly hold the pieces of veal standing up in 1 layer.

    2. Melt the butter in the casserole over moderate heat and when the foam subsides, add the chopped onions, carrots, celery and garlic.Cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables arelightly colored. Remove the casserole from the heat.

    3. Season the pieces of veal with salt and pepper, then roll them in flour and shake off the excess. In a heavy 10- to 12-inch skillet, heat 6 tablespoons of olive oil until a haze forms over it.

    4. Brown the veal in the oil over moderately high heat, 4 or 5 pieces at a time, adding more oil as needed. Transfer the browned pieces to the casserole and stand them side by side on top of the vegetables.

    5. Preheat the oven to 350°. Now discard almost all of the fat from the skillet, leaving just a film on the bottom. Pour in the wine and boil it briskly over high heat until it is reduced to about ½ cup.

    6. Scrape in any browned bits clinging to the pan. Stir in the beef stock, basil, thyme, tomatoes, parsley sprigs and bay leaves and bring to a boil, then pour it all over the veal. The liquid should come halfway up the side of the veal; if it does not, add more stock.

    7. Bring the casserole to a boil on top of the stove. Cover and bake in the lower third of the oven, basting occasionally and regulating the oven heat to keep the casserole simmering gently.

    8. In about 1 hour and 15 minutes the veal should be tender; test it by piercing the meat with the tip of a sharp knife. To serve, arrange the pieces of veal on a heated platter and spoon the sauce and vegetables from the casserole around them.

    9. Sprinkle the top with gremolata-a piquant garnish made by mixing the grated lemon rind and chopped garlic and parsley together.Osso Buco is traditionally served with risotto alla milaneseor plain buttered pasta.

    10. For a more elegant version of Osso Buco, remove the casserole from the oven when the meat is tender and increase the oven temperature to 450°.

    11. With tongs, carefully transfer the veal to a large ovenproof platter, being careful not to lose the marrow in the bones on the way. Place the platter in the top third of the oven and bake the veal for 5 to 10 minutes, or until it is deep brown and brightly glazed.

    12. Meanwhile, strain the contents of the casserole through a fine sieve into a 2- to 3-quart saucepan, pressing down hard on the vegetables with the back of a spoon to squeeze out their juice before discarding them.

    13. Boil the braising liquid over high heat, stirring frequently, until it has reduced to about half its original quantity.

    14. Taste and season it with salt and pepper if needed. Pour the reduced sauce over the glazed veal and sprinkle the top with gremolata.

    		 
    		 
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