Recipe for osso buco

January 21, 2013

1 minute to read

Serves 4

Serve these veal shanks and sauce over thick-cut pasta, mashed potatoes, or risotto.

4thick veal shanks (¾ to 1 pound each), cut across the bone osso buco styleSalt and pepper, to tasteFlour (for dusting)2½tablespoons canola oil1small onion, chopped1stalk celery, chopped1medium carrot, chopped1cup red wine4cups veal, beef, or chicken stock1tablespoon each chopped fresh rosemary, fresh thyme, and fresh sage

1. Set the oven at 325 degrees. Sprinkle the veal with salt and pepper, then dust with flour.

2. In a large flameproof casserole over medium-high heat, heat the oil. Brown the shanks, in batches if necessary, for 10 to 15 minutes or until golden on all sides. Transfer to a plate.

3. Add the onion, celery, and carrot to the pan. Cook, stirring often, over medium heat for 5 minutes or until the vegetables soften. Add the wine. Bring to a boil and simmer, scraping the browned bits in the pan, for 5 minutes or until the wine is reduced by half. Stir in the stock and bring to a boil.

4. Return the shanks to the pot. The liquid should just cover the meat; add water if necessary. Cover the pan and transfer to the oven. Cook for 2 hours or until the meat is very tender when pierced with a kitchen fork.

5. Transfer the shanks to a plate. Pour the braising liquid into a bowl. Using a ladle, scoop out 2½ cups of liquid and return it to the pan. (Reserve the remaining liquid for soup or another sauce.) Add the rosemary, thyme, and sage and bring the sauce to a boil. Lower the heat to medium and simmer for 5 minutes. Taste for seasoning and add more salt and pepper, if you like.

6. Return the shanks to the pan of sauce. Cook for a few minutes to heat them through. Serve the shanks with some of the sauce spooned over them. Pour the remaining sauce into a bowl and pass separately. Adapted from Tuscan Market