A traditional, much loved Italian dish, “Osso Buco” means “hole of bone” because the marrow provides the rich flavour to the sauce. Many recipes call for pancetta to be browned in the pan before the veal shanks, a step that adds to the depth of flavour. In this instance, I used the same sauté pan that I had used for browning the prosciutto strips for the Cauliflower soup, so achieved the same result.

Often served with polenta, Osso Buco is also delicious with creamy mashed potatoes. The richness of the sauce pairs beautifully with a simple green vegetable such as green beans, broccoli or rapini.

Osso Bucco

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An absolutely gorgeous braised dish; easy to make and elegant enough for the most discerning company.

• Total Time: 120

Ingredients

• • 6 veal shanks
• • ½ c all-purpose flour
• • kosher salt & coarsely ground black pepper
• • 2 tbsp extra-virgin olive oil
• • 1 large yellow onion, thinly sliced
• • 1 tbsp garlic, minced
• • 2 carrots, diced
• • 2 stalks celery, diced
• • ¼ c instant-blending flour
• • 1/2 cup dry white wine
• • 1 28 oz can whole peeled Italian tomatoes, coarsely chopped
• • 1 c chicken stock (preferably homemade)
• • 2 large bay leaves
• • 3 sprigs fresh thyme

Instructions

1. Pour the flour into a shallow dish or pie plate.  Wash and thoroughly dry the shanks before seasoning them with salt & pepper.  Dredge the shanks one by one in the flour, pat to remove any excess, and set them on a large plate or tray. Discard any leftover flour.
2. Heat the oil in a 6 quart saute pan (with lid) until it shimmers.  Add the shanks and gently brown (3-4 minutes per side).   Transfer them to a plate.
3. Add a little more oil to the pan and saute the onions and garlic gently over medium heat until soft and transluscent (about 3 minutes).  Add the carrots and celery and continue sauteing (about 3 minutes).  Add the wine and simmer until it is reduced by about half, scraping up any brown bits from the bottom.  Sprinkle the instant-blending flour over the vegetables and stir until coated (about 1 minute).  Add the stock and stir until thickened (about 2 minutes).  Add the tomatoes with juices, bay leaves and fresh thyme and bring the pot back to a simmer.
4. Arrange the shanks in the pan, tucking them partway down into the liquid. Cover and gently simmer for about an hour and a half, turning the shanks every 30 minutes and rearranging them so they get equal time in the liquid. If it seems to be simmering too aggressively, lower the heat.  The shanks are done when the meat is completely tender and slides off the bone.
5. Serve with plenty of sauce spooned over each shank.

• Author: Helen Kain
• Prep Time: 30

Nutrition

• Serving Size: 6