The foundation of many Tuscan recipes is a combination of wine, protein, celery, carrot onion and tomato. Mix it one way and you get a bolognaise sauce, do it another and the result is osso bucco. Like most of the recipes on this site, the technique relies on patience and confidence.
Osso Bucco (4 servings)
- 4 medium veal shanks, bone and marrow in
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 10 oz can crushed tomatoes
- 1 cup dry white wine
- ½ cup chicken stock
- 1 tsp oregano
- 1 tbsp olive oil
- 1 tbsp butter
- salt and pepper to taste
- 1 tbsp grated lemon zest
- 1 clove crushed garlic
- 1 tbsp minced flat-leafed parsley
Use a large metal frying pan for this recipe, one with no coating on the inside or plastic on the grip. (That’s right , you know who you are.)
Preheat oven to 300° F. Prepare the veal by making vertical incisions to the membrane around the outside of the shank. This will keep the meat from gathering up while cooking. Then rub salt and pepper into the meat and dredge in flour.
Place the frying pan over a medium high heat and add butter and olive oil. Brown the veal on both sides and then remove.
Add carrots, onion and celery and cook, stirring frequently with a wooden spoon, until the onion is translucent. Throw in a splash of chicken stock if the vegetables begin to stick. Once the vegetables are cooked deglaze the pan with the wine and remaining chicken stock.
Place the veal over the vegetables and then spread the crushed tomato over the top. Cover the pan and place in the oven for an hour to an hour and a half – enough time to fully braise the veal.
This should rest between twenty and forty minutes before being served. Just before serving combine garnish ingredients and sprinkle over the top. The grated lemon can also be cut up and fanned on the side as an additional garnish. The dish is best served over a smear of polenta or plain mashed potato.