Osso Buco
1 1/2 tsp Herb de Provence
2 dry bay leaves
1 whole clove per veal shank
1 clove garlic, minced
Kitchen twine for tying the veal shanks
4 – 6 veal shanks
Sea salt and freshly ground black pepper
All purpose flour, for dredging ( GF )
2 Tbsp olive oil
1 onion, diced into 1/2-inch cubes
1 large carrot, diced into 1/2-inch cubes
2 stalks celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
1 – 2 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped
3 large strips lemon zest
1 Tbsp butter
Pat the veal shanks dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
In a large frying pan, heat olive oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
In the same pan, reduce the heat and add the onion, carrot and celery and saute in the oil until the onion is translucent. Add garlic, salt ( optional ), pepper and Herb de Provence. Continue cooking. 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 1 cup of the chicken stock, cloves and bay leaves. 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 20 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.
Remove the lid. Add the flat leaf parsley and lemon zest. Stir in and allow to simmer gently with the lid off for 20 minutes. Remove the lemon zest and bay leaves. Stir in the butter to thicken the sauce.
Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard. Cover with the sauce and cooked vegetables
Share