Osso Buco
Ingredients -
1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 veal shanks
sea salt & pepper
1/4 cup olive oil
3 tablespoons butter
1 small onion, diced
1 small carrot, diced
1 stalk celery, diced
1 tablespoon tomato paste
1 cup dry white wine
2 cups chicken stock
Method -
Tie together the rosemary, thyme & bay leaf with twine; set aside. This will be the herb bouquet.
For the shanks, pat dry with paper towels; they will brown better if they are dry.
Season each piece with salt & pepper, and dredge in the flour and shake off the excess. In a large pot, heat the oil and butter until very hot and brown the shanks on each side, about 3 minutes per side.
Remove shanks & set aside. In this same pot, add the onion, carrot, and celery.
Season with salt.
Sauté until soft, about 8 minutes.
Add tomato paste and mix well.
Return the shanks to the pot and add the wine, and reduce the liquid by about half, about 5 minutes.
Add the bouquet and chicken stock and bring to a boil.
Reduce heat to low and cover the pan.
Simmer for 1 1/2 hours or until the meat falls off the bone.
Keep checking and turning shanks every 15 minutes or so.
You can add a little more stock if needed.
The cooking liquid should always be 3/4 of the way up the shank.
When done, remove the bouquet, the bay leaf, and the shanks.
At this point, you can blend the sauce and vegetables with a hand blender.
Or you can leave the veggies as they are.
Taste and re-season.
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