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Recipe of the Week: Traditional Osso Buco (Braised Veal Shanks)

By Staff | Mar 31, 2020

Chef Loretta Paganini

A perfect dish for a delicious supper. Traditionally, a Milanese dish served with risotto or corn meal polenta. Choose small round bone shanks and marinate them in wine overnight. Slowly simmer for two to three hours until the meat falls off the bone and serve with gremolata sauce (a blend of chopped garlic, parsley and lemon zest). Make sure to try the bone marrow, which is considered the best part of the dish. Serves six. (Chef tip: Osso buco can be made two or three days ahead and kept in the refrigerator.)

6 veal shanks (4 ounces each)

1 cup dry white wine

1 tablespoon all-purpose flour

1/2 teaspoon freshly ground black pepper

1/4 cup extra virgin olive oil

2 tablespoons unsalted butter

1 small onion, peeled, finely minced

1 carrot, peeled, finely minced

1 stalk celery, trimmed, finely minced

1 cup tomato sauce

1 pound ripe Roma tomatoes, peeled, seeded, chopped

1 teaspoon sea salt

4 cups de-fatted veal stock

Gremolata sauce:

2 cloves garlic, peeled, minced

1 tablespoon fresh Italian parsley, chopped

1 tablespoon lemon zest

Tie the veal shanks in the middle with kitchen string so they hold together. Marinate the veal shanks in the wine for at least two hours, but preferably overnight, in the refrigerator. Season the veal shanks with pepper. Coat with flour and lightly brown on all sides in oil and butter in a 12-inch saute pan. Remove from the pan and reserve.

Add the onion, carrots and celery to the pan. Cook at medium heat until slightly wilted. Add the fresh tomatoes and tomato sauce. Sprinkle with salt.

Place the prepared veal back in the pan with two cups of stock. Cook partly covered at a simmer for two to three hours. During the cooking add stock as needed and braise until meat is tender.

In a small bowl mix together the parsley, garlic and lemon zest. Sprinkle on top of the veal.