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veal shanks kosher salt extra-virgin olive oil carrots celery onions garlic bay leaves chicken stock white wine Italian tomatoes thyme orange zest lemon zest flat leaf parsley
Viewed: 64 - Published at: 6 years agoIngredients
- 8 meaty veal shanks, cut 1 1/2 inches thick (7 pounds)
- Kosher salt and freshly ground pepper
- 6 tablespoons extra-virgin olive oil
- 6 carrots, cut into 1/4-inch dice
- 6 celery ribs, cut into 1/4-inch dice
- 2 onions, cut into 1/4-inch dice
- 6 garlic cloves4 whole, 2 minced
- 3 bay leaves
- 4 cups chicken stock or low-sodium broth
- 2 cups dry white wine
- One 15-ounce can diced Italian tomatoes
- 6 thyme sprigs
- Two 2 1/2-inch strips orange zest, minced
- Two 2 1/2-inch strips lemon zest, minced
- 2 tablespoons minced flat-leaf parsley
Method
- Preheat the oven to 375.
- Season the veal shanks with salt and pepper.
- In a very large, deep skillet, heat 3 tablespoons of the olive oil until shimmering.
- Working in batches, cook the veal over moderately high heat until browned on both sides, about 8 minutes total per batch.
- Transfer the osso buco to a large roasting pan.
- Add the remaining 3 tablespoons of olive oil to the skillet.
- Add the diced carrots, celery, onions, 4 whole garlic cloves and the bay leaves and cook over moderate heat until they are softened, about 12 minutes.
- Add the chicken stock, white wine, diced tomatoes and thyme sprigs and bring to a boil.
- Pour the vegetables and liquid over the veal, cover the roasting pan with foil and transfer to the oven.
- Braise the shanks for about 2 1/2 hours, until very tender.
- Meanwhile, in a small bowl, mix the orange zest, lemon zest, parsley and the 2 minced garlic cloves.
- Lightly season the gremolata with salt and pepper.
- Transfer the veal shanks to a baking sheet and cover with foil.
- Carefully strain the cooking liquid into a large bowl.
- Reserve the vegetables; discard the bay leaves and thyme sprigs.
- Pour the cooking liquid back into the roasting pan and boil over high heat until it is reduced by half, about 25 minutes.
- Season the sauce with salt and pepper.
- Stir in the reserved vegetables and simmer over moderately low heat for 2 minutes.
- Transfer the osso buco to shallow bowls.
- Spoon the sauce and vegetables on top and sprinkle lightly with the gremolata.
- Serve with the remaining gremolata at the table.
