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Credit: Pietro Vitelli, CCE
Sizzle, Spring 2014
4 veal shanks, cut 2½ inches
Salt and pepper, to season
Flour, to coat
4 T. butter
1 cup small-diced onion
½ cup small-diced celery
½ cup small-diced carrot
1 garlic clove, sliced
¼ cup olive oil
1 cup dry white wine
1½ cups white stock
2 bay leaves
1 sprig fresh thyme
1½ cups canned tomatoes, peeled, chopped
Salt and pepper, to taste
1. Preheat oven to 350°F. Tie veal shanks firmly with butcher’s twine. Season with salt and pepper; dredge in flour.
2. Heat large skillet; add enough olive oil to cover bottom of pan and brown veal shank. Turn on all sides; add oil, as needed.
3. Select shallow braising pan large enough to fit veal shanks snuggly. Place pan on moderate heat;
melt butter. Add onion, celery, carrot and garlic. Stir occasionally for about 10 minutes until vegetables achieve a little color. Reserve.
4. Add browned veal shanks to braising pan. Deglaze skillet with wine; remove fond. Add deglazed fond, stock, tomatoes, thyme and bay leaves to braising pan. Bring to a boil.
5. Cover and place in oven for approximately 2½ hours or until fork-tender (larger shanks may take longer). To check for tenderness, insert clean fork through veal shank meat. There should be no resistance.
6. Once tender, carefully remove osso buco from braising pan. Reserve, covered.
7. With spoon, push sauce though chinois into saucepan. Reduce by half.
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