Episode 11: Osso Bucco

OSSO BUCO

6 large 2 1/2-inch-thick veal
shanks, each patted dry and tied securely with kitchen string
5 tablespoons unsalted butter plus additional if necessary
4 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1 garlic clove, minced
2 tbsp flour
1 cup dry white wine
1 cup chicken stock
1 cup beef stock
4 large tomatoes - peeled, seeded and chopped tomato
1 bouquet garni
salt & pepper
2 tbsp sugar
3 tbsp white wine vinegar
zest of 1 orange

Preheat your oven to 325F

Season the veal shanks with salt and pepper

In a heavy skillet heat the butter and 3 tablespoons and the oil over moderately high heat until the foam subsides

Brown the veal shanks in batches, adding some of the additional butter and oil as necessary and transferring the shanks as they are browned to a platter

Add the onion, carrot, celery and garlic to the skillet and cook for a minute. Add flour and stir to incorporate. Cook 3 or 4 minutes longer

Add the wine to the skillet, boil the mixture, scraping up the brown bits clingingto the bottom and sides of the skillet. Add the tomatoes and cook until the liquid is reduced to about 1/2 cup

In a flameproof casserole just large enough to hold the veal shanks in one layer, add the shanks with any juices that have accumulated on the platter.

Top with the wine and veggies and enough of the 2 broths to almost cover the shanks.

Add the bouquet garni and bring the liquid to a simmer over moderately high heat

Cover and place in the oven for about 2 hours

Transfer the shanks with a slotted spoon to an ovenproof serving dish, discard the strings, and keep the shanks warm

Strain the pan juices into a saucepan, pressing hard on the solids. Boil the juices for 20 minutes, or until they are reduced to about 1&1/2 cups

Melt the sugar in a heavy-bottomed saucepan until golden brown. Add the vinegar and deglaze (you just made a gastrique). Pour the gastrique into the sauce.

Serve the shanks immediately with the sauce, veggies and roast potatoes

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