Italian Braised Veal Shank
Time is the key ingredient in making this classic, which is a staple menu item in many Italian restaurants.
Serves: 4Hands-on: 35 minutesTotal: 2 hours 35 minutesDifficulty: Medium
- 4 veal shank cross cuts, about 1½“ thick (osso buco)
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- 1 Tbsp. olive oil
- 3 Tbsp. unsalted butter
- 1 medium carrot, peeled and sliced
- 1 stalk celery, sliced
- 1 medium onion, peeled and sliced
- 4 cloves garlic, peeled and chopped
- 8 tomatoes, peeled, seeded, and chopped
- 1 cup dry white wine
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 quart beef stock
- 2 Tbsp. chopped fresh parsley
- 1 tsp. finely grated orange zest
- 1 tsp. finely grated lemon zest
- Preheat oven to 350°F.
- Trim the meat of any excess fat. Season with salt and pepper. Using a Dutch oven, heat oil over high heat and brown the veal on both sides, in batches if necessary. Remove the shanks from the Dutch oven and set aside.
- Reduce the heat to medium-high and melt the butter in the same pot; cook the carrot, celery, and onion for 3 minutes. Add the garlic and mix well. Add the chopped tomatoes and cook for 5 minutes. Add the white wine, bay leaves, and thyme sprigs; cook for another 5 minutes. Add the stock and the browned meat; bring to a simmer, season with salt and pepper, and cover. Transfer to the oven and bake for 1½ hours or until the meat is tender (the shank should begin to fall apart somewhat).
- Use a slotted spoon to transfer the meat to a serving platter, cover, and keep warm. Return the Dutch oven to the stovetop. Heat the cooking liquid and vegetables and bring to a boil. Skim off any fat or foam that rises to the top. Cook for 25 minutes or until the sauce has thickened and coats the back of the spoon. Stir in the parsley, orange and lemon zest, and season to taste. Simmer for another 5 minutes, then pour over the meat and serve immediately.