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Veal Osso Buco

Yield: 4 Servings

Ingredients

4-8 veal shank crosscuts, 1 ½ – 2 inches thick (about 4 lbs. Total) Ask our MaineSource butchers to custom-cut any peice of meat, free of charge.
To Tatse:  Salt
To Tatse:  Black pepper
As needed:  Flour, All-purpose
2 Tlb. Olive oil
1 lb. Onion, yellow, medium dice
1 Carrot, medium dice
1 Leek, white and green parts, sliced
2 Garlic clove, minced
3 Tlb. Tomato paste
¾ c. Dry white wine
1 ¾ c. Beef broth
1 tsp. Fresh thyme, minced
½ tsp. Fresh Rosemary, minced

Directions

  1. Preheat the oven to 350 degrees. Trim the veal shanks of excess fat and season with salt and pepper. Dredge them in the flour.
  2. Heat the oil in a Dutch oven or other flameproof casserole dish over medium high heat.  Sear the veal until browned on all sides, about 8 minutes total.  Remove the veal to a pan and set aside.
  3. Pour off all but 2 Tlb. Of the fat from the Dutch oven.  Add the onion to the pan and cook, stirring occasionally, until golden brown, approximately 5-6 minutes. Add the carrot and continue cooking, stirring occasionally until the carrot starts to brown, approximately 3 minutes.  Add the leek and garlic and continue cooking, stirring frequently, until aromatic, approximately 2 minutes.  Add the tomato paste and continue cooking, stirring frequently, until the tomato paste darkens, approximately 1 minute.
  4. Add the wine to the pan, stirring to incorporate the tomato paste.  Simmer until the wine is reduced by half, approximately 4 minutes.  Return the veal to the Dutch oven with any juices released by the veal.  Add enough broth to cover the veal by two thirds.
  5. Bring to a gentle simmer over medium to low heat.  Cover the pot and transfer it to the oven.  Braise the veal shanks for 2 hours, turning the meat occasionally.  Add the thyme and rosemary and braise partially covered, until fork-tender, approximately 1 hour more.
  6. Transfer the veal shanks to a warmed platter and moisten with some of the cooking liquid.  Cover and keep warm while completing the sauce.
  7. Place the Dutch oven over high heat and simmer the cooking liquid until it has a good flavor and sauce like consistency, approximately 10 minutes.  Taste and adjust the seasoning with salt and pepper
  8. Spoon the sauce over the Osso Buco and serve immediately.