Recipe Index

Ingredients

• 5 thick veal osso bucco ((10 oz each, 1” thick) (or beef, Note 1))
• Salt and pepper
• Kitchen string ((optional))
• 2 tbsp olive oil
• 1 small onion ( finely chopped)
• 3 garlic cloves ( minced)
• 1 small carrot ( finely chopped)
• 1 celery stick ( finely chopped)
• 28 oz can crushed tomato
• 1 cup dry white wine ((not sweet, not fruity), or chicken broth)
• 1 cup chicken broth
• 1 chicken bouillon cube ((optional, or use beef))
• 2 tbsp tomato paste
• 3 sprigs thyme or 1 ½ tsp dried thyme
• 2 bay leaves
• 1 cup parsley leaves (flat or curly), lightly packed
• 2 – 3 tsp lemon zest ( finely grated)
• 1 garlic clove ( minced)
• Risotto Milanese ((saffron risotto, recipe in notes), mashed potato or pasta)

Method

1. Sprinkle both sides of the veal shanks very generously with salt and pepper, and tie kitchen string around each shank if you want them to hold their shape through the long cooking.
2. Heat the olive oil in a large heavy pot over high heat and sear the shanks on both sides until a deep brown crust forms, then lift them onto a plate and turn the heat down to medium-low.
3. Add the finely chopped onion and the minced garlic to the pot for 1 minute, then add the carrot and celery and cook them on low heat for 8 minutes until softened and sweet, adding a splash more oil if the pot looks dry.
4. Return the veal to the pot and add the crushed tomato, white wine, chicken broth, crumbled bouillon cube, tomato paste, thyme sprigs and bay leaves, stirring everything around the shanks before putting the lid on.
5. Hold the liquid at a gentle simmer and cook the shanks until they are tender enough to pry apart with forks, checking at 1 and a half hours and then every 15 minutes after that.
6. Lift the veal out with a slotted spoon into a covered bowl to keep warm, and simmer the sauce on medium heat for 5 to 15 minutes until it thickens to your taste, adjusting its salt and pepper at the end.
7. For the gremolata, pile the parsley leaves on a board, top them with the minced garlic clove and the lemon zest, chop everything finely together, and let the mixture stand at least 20 minutes before using it.
8. Serve each shank with its sauce spooned over and the gremolata scattered on top, alongside the risotto Milanese, mashed potato or pasta listed for serving.

Prep: 15 min · Cook: 90 min · Total: 105 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data