Classic Osso Bucco
- 4 to 6 veal shanks
- 1/4 cup flour
- Salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 onions, chopped
- 2 carrots, chopped
- 1/2 bottle dry white wine
- 14.5-ounce can plum tomatoes, chopped
- 3 garlic cloves, chopped
- Grated zest of 2 oranges
- 1 cup veal stock, or beef stock (more, if needed)
Heat the oven to 350°F. Put the flour on a plate, add generous amounts of salt and pepper, and coat the veal slices, with flour, patting to remove excess.
Heat the oil and butter in a Creuset or in an oven-proof pot big enough for all the veal slices to touch the bottom. Add half the slices and sear them over high heat, 2 to 3 minutes. Turn them, brown the other side and remove them to a plate. Brown the remaining slices and remove them also.
Lower the heat to medium, add the onion and carrot and sauté until brown, 5 to 7 minutes.
Pour in the wine and boil until reduced by half, stirring to dissolve the brown bits at the bottom.
Stir in the tomatoes, garlic, orange zest, veal or beef stock, salt, and pepper. Immerse the veal slices in the sauce (the sauce should come at least halfway up the sides of the shanks.) Cover the pan and bring it to a boil.
Transfer to the oven, and braise the shanks until the meat is very tender and falling from the bone, 1 1/2 to 2 hours. Stir from time to time, gently turning the slices, and if the pan seems dry, add more stock.
Serve with Gremolata (see recipe below).
Gremolata
- 4 garlic cloves, chopped
- One bunch of Italian (flat-leaf) parsley
- Grated zest of 2 lemons
