Italian Braised Veal Shanks (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 ounces pancetta or bacon, rough chopped (or 2-3 tablespoons olive oil)
02 -
2½ to 3 pounds veal shanks (4 to 6 pieces, 2 to 3 inches thick)
03 -
¼ cup all-purpose flour for dusting
→ Vegetables & Aromatics
04 -
2 carrots, peeled and diced
05 -
2 ribs of celery, diced
06 -
1 medium onion, peeled and diced
07 -
4 cloves of garlic, peeled and smashed or rough chopped
08 -
3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
09 -
1-2 sprigs rosemary (or ¼-½ teaspoon dried)
→ Liquids
10 -
1 cup dry white wine or red wine
11 -
1 to 2 cups chicken, veal, or beef stock
12 -
1 (14 oz) can finely diced or crushed tomatoes
→ Seasonings
13 -
Salt and black pepper to taste
14 -
Fresh chopped parsley for garnish
# Instructions:
01 -
Preheat the oven to 325°F (165°C).
02 -
Season veal shanks generously with salt and black pepper, then lightly coat with flour, shaking off any excess. Set aside.
03 -
Heat a heavy-bottomed pot or Dutch oven over medium heat for about 5 minutes. Add pancetta and cook, stirring occasionally, until golden and crisp and fat has rendered. Remove pancetta with a slotted spoon onto a paper towel-lined plate. If necessary, drain off all but 2-3 tablespoons of fat from the pan.
04 -
Increase heat to medium-high and sear the shanks on each side until well browned, about 5 minutes per side. Remove shanks to a plate and set aside.
05 -
Add onions, carrots, celery, garlic, thyme, and rosemary to the Dutch oven. Cook the mixture, stirring frequently, until vegetables are tender and starting to brown, 5-7 minutes.
06 -
Return the shanks and pancetta to the pan. Pour in the wine and crushed tomatoes, then add enough stock to come slightly more than halfway up the sides of the shanks.
07 -
Bring to a simmer. Stir well, scraping and releasing any brown bits from the bottom of the pan.
08 -
Cover the pan and place in the preheated oven to cook until the meat is tender, about 1 to 1½ hours. Test for doneness by poking the meat with a fork—it should be falling apart and tender. Veal should reach an internal temperature of 145°F (63°C). Do not overcook.
09 -
Return the pan to the stovetop over medium-high heat. Remove the beef shanks and set aside on a plate. Cook the sauce for 5-10 minutes, or until reduced and thickened to your liking.
10 -
Pour the sauce over the beef shanks. Garnish with fresh chopped parsley and serve immediately.
# Notes:
01 -
Osso Buco is traditionally served with gremolata (a mixture of lemon zest, garlic, and parsley) and risotto alla Milanese.
02 -
The marrow in the center of the veal shank bones is considered a delicacy and can be scooped out with a small spoon or knife.