Osso Buco

Main Veal

Ingredients

  • 4 pieces of osso buco (veal shank)
  • a nice size carrot, chopped finely
  • nice onion, chopped finely
  • couple cloves of garlic, smashed & remove the skin
  • bay leaf
  • any aromatics you like - rosemary, we used juniper berries because we have them in the woods
  • a little flour for dusting
  • salt & pepper
  • a good handful (about 5 oz.) of canned tomatoes, skins removed or fresh tomatotes with skins & seeds removed
  • olive oil
  • butter
  • white wine (couple of glugs)
  • half a cup of water or stock

Instructions

  1. Salt & pepper the osso buco & then dredge in the flour
  2. In a good size casserole or roasting pan, on med-high heat, add a glug or 2 of olive oil & a pad of butter.
  3. Sauté the osso buco for 2 minutes on each side.
  4. Then add the vegetables & continue cooking the osso buco, turning frequently until it is nice & colored
  5. Add the white wine cook until the wine is reduced by 2/3
  6. Add the tomatoes, aromatics, crack of pepper & salt, water or stock & bring up to a simmer.
  7. Remove from stove & place in a 350 degree oven, uncovered for about an hour & half or until the centers of the bone have melted away & the meat is falling away from the bone
  8. If you need to add a little more water or stock towards the end, do so
  9. Serve over polenta, potatoes or rice to soak up the juices with the gremolata