From Every Kitchen Tells Its Stories
Hands-on time: 45 minutes
Total Roasting time: 1 hour
4 tbsp butter
1½ cups onions, finely chopped
½ cup each, carrots & celery, finely chopped
2-3 cloves garlic, minced
8 pieces veal shanks, 1-2" thick and tied with string around their circumference
Salt and Pepper
Flour (for dredging veal)
olive oil (just a bit for searing the veal)
1 cup dry white wine
¾ cup chicken stock
½ tsp each, dried basil & thyme
3 cups drained canned whole tomatoes, coarsely chopped
6 parsley sprigs
2 bay leaves
1 tbsp grated lemon peel, fresh
2 cloves garlic, minced
3 tbsp parsley, finely chopped
1. Choose a heavy shallow casserole or Dutch oven that has a tight cover and is just large enough to snugly hold the pieces of veal standing up in 1 layer.
2. Melt butter in casserole over moderate heat, add onions, carrots, celery and garlic. Cook, stirring occasionally, for 10-15 minutes, or until vegetables are lightly colored. Remove casserole from heat.
3. Season veal with salt and pepper, roll them in flour and shake off any excess. In frying pan, heat 3 tbsp olive oil and brown veal over moderately high heat. Transfer browned meat to casserole and stand them side by side on top of the vegetables.
4. Preheat oven to 350°F/180°C. Discard almost all of the fat in the frying pan, leaving only a thin film. Pour in the wine and boil briskly on high to reduce the volume to ½ cup. Scrape in any browned bits clinging to the pan. Stir in chicken stock, basil, thyme, tomatoes, parsley sprigs and bay leaves and bring to a boil. Pour mixture over the veal. The liquid should come halfway up the side of the veal at least. If not, add more stock.
5. Bring the casserole to a boil on top of the stove. Then cover and bake in oven, basting occasionally, for about 1 hour, until veal is tender.
6. Serve it on a platter, garnished with gremolata.
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