Ossobuco (Braised Veal Shanks)

Ossobuco ("osso" (bone)  "buco" (hole) ) is tradtionally made with white wine and served with risotto. The recipe that follows is adapted from one of my " ultimate" favourite  chefs, Florence Tyler.  I reduced  the amount of  liquids used, especially the wine. The recipe called for a whole bottle whereas from previous experience, I felt two and one half cups were more than sufficient.  The osso buco was then served with a silky semolina polenta, laced with caramelized onions and button mushrooms; great for sopping up all those heavenly juices created by hours of slow oven braising. This is perfect winter recipe for those lazy week-ends where, once prepped, you can sit back while the oven does the rest. It's great make ahead meal, for receiving guests. Much like any stew, it only gets better the next day...

Ingredients:
3 veal shanks
2 tablespoons butter
4 tablespoons extra virgin olive oil
1 onion diced
1 leek (white part), diced
2 garlic cloves finely chopped
1  carrot, diced
1 celery stalk,  diced
zest of one small lemon (large slices of lemon peel )
1/2 cup  fresh Italian parsley, chopped
2 bay leaves
2 1/2 cups red wine
2 cups canned tomatoes 
1 1/2 cup beef broth
salt and pepper


METHOD:                  

Mise en place

Season your veal shanks with salt and pepper. In a bowl add the flour, and season with salt and pepper

Dredge the the veal shanks in the flour.
Shake off any excess flour from the meat
to prevent it from burning while
searing on high heat.

 

Heat the oil and butter, Add the veal
shanks and sear the meat

  

Brown on all sides. Transfer to a plate.

Add the chopped onions to the Dutch oven pot

and  saute until golden brown

about 4-5 minutes.

Toss in leeks and garlic.

 Add the carrots and celery.
Cook 5 minutes until the vegetables are 
tender.

 
 

Add the parsley, lemon rind and bay leaf.

Return the meat to the Dutch oven and
place on the mirepoix (vegetable mixture).

  

     

Pour in the wine and simmer for about 20 minutes to allow the wine to reduce by half.

Add the tomatoes and beef broth.

Cover the Dutch oven pot and braise in a 350º F oven for about 1 1/2 hours. Continue cooking with the cover off for an additional 30 minutes to allow the sauce to reduce further and thicken.

Served with semolina, carmelized onions, and mushroom polenta with a side of green beans amandine.