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all-purpose salt veal vegetable oil butter carrots celery onion garlic thyme bay leaves rosemary white wine tomato paste veal stock tomatoes flat leaf lemon zest
Viewed: 32 - Published at: 2 years agoIngredients
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 6 (1/2-pound each) veal shanks or lamb shanks
- 1/2 cup vegetable oil
- 1/4 cup (1/2 stick) unsalted butter
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 4 garlic cloves, minced
- 3 fresh thyme sprigs
- 2 bay leaves
- 1 fresh rosemary sprig
- 1 1/2 cups dry white wine
- 1 tablespoon tomato paste
- 3 cups veal stock or chicken broth (see page 200), plus more as needed
- 1 (14 1/2-ounce) can diced tomatoes
- 4 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon grated lemon zest
Method
- Preheat the oven to 325F.
- Put the flour on a plate and season it with salt and pepper.
- Pat the shanks dry with paper towels.
- Dredge each shank in the seasoned flour, making sure to shake off any excess flour.
- Heat the vegetable oil in a heavy Dutch oven or large saute pan set over high heat until just smoking.
- Working in batches so as not to crowd the pan, place shanks in the oil in a single layer.
- Cook the shanks until browned on each side, about 4 minutes per side.
- Remove the shanks from the pan and set aside.
- Reduce the heat to medium high, then add the butter, carrots, celery, and onion to the pan and saute for about 8 minutes or until the vegetables begin to soften.
- Add the garlic and saute for 2 more minutes.
- Meanwhile, make a bouquet garni: place the thyme, bay leaves, and rosemary on a square of cheesecloth, gather the corners at the top, and tie the cloth closed with some kitchen twine.
- Add the bouquet garni to the sauteed vegetables.
- Increase the heat to high and add the wine.
- Bring the mixture to a boil and cook, making sure to scrape up the browned bits at the bottom of the pan, until the liquid is reduced by about half, about 10 minutes.
- Add the tomato paste and stir to combine.
- Return the shanks to the pan and add the stock and diced tomatoes.
- Cover the pan and place it in the oven.
- Now, go make yourself a cocktail and wait.
- This dish will need to braise for 1 1/2 to 2 hours or until the meat is super-tender and falling off the bone.
- Check on it occasionally to make sure theres enough liquid in the pan.
- The shanks should be submerged in liquid by about three-fourths of the way up the shank.
- If the pan dries out some, just add more stock.
- Flip the shanks a couple of times during cooking so that both sides sit in the amazing juice for a while.
- The meat is done when it is falling off the bone.
- Transfer the shanks to a serving platter.
- Remove the bouquet garni and discard.
- Spoon the liquid from the pan over the shanks and sprinkle with the parsley and lemon zest.
- Sandys first restaurant job out of culinary school was at a locally owned restaurant here in Austin called Jeffreys.
- This restaurant has a fabulous reputation and Sandy was lucky enough to work with amazing chefs who inspired and challenged her in the kitchen and taught her many invaluable lessons.
- One of her most vivid memories of working there was the excitement around the addition of osso bucco to their menu each fall.
- Rich and decadent, it was only around for a limited time.
- Our osso bucco recipe is a nod to the talented crew at Jeffreys.