Osso Buco

Name: Osso Buco
Cook time: 1 h 30 min
Yield: 6 veal shanks
Ingredients: 6 pieces Veal shank, cut about 2 inches thick; 3/4 tsp. Salt; 1/2 tsp. Ground pepper; 1/2 cup All-purpose flour; 3 tbsp. Olive oil; 1 Medium onion, finely chopped; 1 Carrot, finely chopped; 1 rib Celery, finely chopped; 1 cup Canned Italian peeled tomatoes, coarsely chopped; 2 cups Dry white wine; 1 cup Beef broth; Bay leaf; 1 tbsp. Grated lemon peel; 1 Garlic clove, finely minced; 1 tbsp. Finely chopped parsley

Veal shanks, white wine, an hour and a half in a covered pot. Lemon and parsley at the end to wake it up.

Makes6 shanks
Oven350°F
Braise1 1/2 hours
Donefork tender

You'll need

Veal shank, cut about 2 inches thick6 pieces
Salt3/4 tsp.
Ground pepper1/2 tsp.
All-purpose flour1/2 cup
Olive oil3 tbsp.
Medium onion, finely chopped1
Carrot, finely chopped1
Celery, finely chopped1 rib
Canned Italian peeled tomatoes, coarsely chopped1 cup
Dry white wine2 cups
Beef broth1 cup
Bay leaffor the sauce

The gremolata

Grated lemon peel1 tbsp.
Garlic clove, finely minced1
Finely chopped parsley1 tbsp.

The old recipe forgot the bay leaf. We found it.

A raw veal shank, marrow bone facing up, on a worn wood board. — The shank before anything has happened to it.

What to do

Tie kitchen twine around each shank so the meat stays on the bone. Season with the salt and pepper. Put the flour on waxed paper, dredge the shanks on both sides and shake off the extra.
Heat the oil in a large skillet until hot. Brown the shanks on both sides, in batches, adding more oil if you need it. Move them to a plate.
Heat the oven to 350°F.
In the same skillet, over medium heat, cook the onion, carrot and celery until soft, about 10 minutes, stirring now and then. Add the tomatoes, wine, broth and bay leaf. Bring it to a boil, scraping up the browned bits with a wooden spoon. Take it off the heat.
Put the shanks in a heavy shallow casserole with a tight-fitting lid and pour the vegetables and liquid over them. Cover and bake 1 1/2 hours, or until the veal is fork tender.
Mix the lemon peel, garlic and parsley in a small bowl. That's the gremolata.
Snip the twine and fish out the bay leaf. Set the veal on a platter, spoon the sauce and vegetables over it and sprinkle with the gremolata.

John's Meat Market, 389 Park Avenue, Scotch Plains, NJ 07076. 908-322-7126. The recipe calls for 6 pieces of veal shank, cut about 2 inches thick.

At the counter

The recipe calls for 6 pieces of veal shank, cut about 2 inches thick.

Call 908-322-7126

Or use the order form.

Prints on a page or so, without the website around it. Grease stains not included.