| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time |
| 2hours |
|
|
- 1sprig fresh rosemary
- 1sprig fresh thyme
- 1dry bay leaf
- 2whole cloves
- 3whole veal shanks(about 3 lbs. total)
- salt & pepper, to taste
- 1/2cup all purpose flour(for dredging)
- 1/2cup vegetable oil
- 1small yellow onion, diced
- 1 small carrot, diced
- 1stalk celery, diced
- 1tbsp tomato paste
- 1cup dry white wine
- 3 cups low-sodium chicken stock or broth
- 3tbsp Italian parsley, chopped
- 1tbsp lemon zest
- Place herbs and cloves into cheesecloth pouch. If you can’t find pouches in your grocery store, you can use a piece of cheesecloth cut to about 8 inches. Fold it over to create a double layer around the herbs, and tie off at top.
- For the veal, pat dry with paper towels (this will ensure better browning of the meat). Secure meat to bone with cooking twine. Dredge the shanks in flour, shaking off excess for each shank.
- Heat a large Dutch oven over medium high heat. Add the vegetable oil and heat until smoking. Add the shanks to pot and brown on all sides, about 3 minutes per side. Remove shanks and set aside to rest.
- In the same pot, add the vegetables and season with salt. Saute until soft, about 8 minutes. Be sure to scrape up the brown bits at the bottom of the pot–that’s flavor you don’t want to lose!
- Add the tomato paste to the vegetables, and stir to incorporate with mixture.
- Return shanks to pot. Add wine and reduce by half, about 5 minutes.
- Add the bouquet garni (your herb packet in the cheesecloth) and 2 cups of chicken broth.
- Reduce heat to low. Cover pot and simmer for 1 1/2 hours or until the meat is falling off the bone.
- Check every 15 minutes, turning shanks halfway through cooking. Add more chicken stock as needed, making sure that the cooking liquid remains about 3/4 way up the side of the meat.
- Remove the shanks from pot and discard bouquet garni. Top with braising liquid, and garnish with parsley and lemon zest.
Man oh man, is this good. Be sure to serve the meat with a starch of some sort that will catch the braising liquid. I went with the old standard of mashed potatoes, but mashed cauliflower, parsnips or other root veggies would be great, too.
Oh, and don’t forget the luscious marrow in those bones. Spread on a piece of bread and you’ll never want butter again!
If you don’t yet have a Dutch oven, it’s time to put it on your wish list. I use it for just about everything during the Winter months. I love, love, LOVE my Martha Stewart Dutch Oven. It comes in multiple sizes and colors, and is my kitchen workhorse for these types of meals. It pretty much ensures that whatever you make, like this luscious Osso Bucco, will cook evenly, remain juicy, and entice anyone who walks through the door with the wafting aromas of braised meat. Basically, have Dutch oven, will braise.
After all, it’s all about that braise, ’bout that braise, ’bout that braise. (I know, GROAN! I had to do it.)