OSSO BUCCO RECIPE RECIPES

Steps:

• Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
• Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
• In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

Steps:

• Preheat oven to 350°F. Tie each veal shank once around the circumference so that it holds the bone and meat together in the center. Season the veal shanks with salt and pepper. In a shallow bowl, dredge the veal shanks in flour, and pat off the excess.
• Heat the grapeseed oil until shimmering in a large enameled cast-iron casserole dish over medium. Add the veal shanks, and cook until well browned, about 5 minutes per side, adjusting the heat as needed to avoid burning the flour. Remove the shanks from the casserole, and set aside.
• Add the carrots, celery, onion, and garlic to the same casserole, and cook over medium-high, stirring constantly, 2 to 3 minutes. Add the tomato paste, and cook for 5 minutes. Deglaze the casserole with the red wine. Bring to a boil, and cook until the wine is reduced by half, about 2 minutes. Stir in the veal stock and add the crushed tomatoes, thyme, rosemary, bay leaf, and parsley.
• Return the veal shanks to the casserole, and bring to a boil over high. Once the liquid boils, cover, transfer to the oven, and cook for 2 hours to 2 hours and 30 minutes, until the meat is fork-tender and falling off the bones.
• Remove the herbs from the braising liquid and discard. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Season with salt and pepper.
• To serve, cut and discard the twine from each shank. Transfer veal shanks to individual serving bowls, and ladle about 3/4 cup of sauce and vegetables over each shank. Garnish with lemon zest and chopped parsley. Serve with polenta.