Osso Buco Recipe

Instructions

1. Step 1

   Gather the ingredients. Preheat oven to 350 F (175 C).

2. Step 2

   Pat any excess moisture off the veal shanks with clean paper towels. This will enhance the browning of the meat.

3. Step 3

   Make a few vertical (i.e., parallel to the bone) cuts in the outer membrane of the shanks so that the meat won't twist out of shape while it braises.

4. Step 4

   Season the shanks well with kosher salt.

5. Step 5

   In a heavy cast-iron Dutch oven or brazier, heat the oil over high heat, then add the meat and sear it thoroughly, using a pair of tongs to turn it.

6. Step 6

   When a nice brown crust has developed on all sides of the meat, remove it from the pan and set it aside.

7. Step 7

   Add the carrots, celery, onions and garlic to pot and cook for 5 minutes or so, or until the onion is slightly translucent.

8. Step 8

   Add the wine and reduce by about half.

9. Step 9

   Return the meat to the pot and add the tomatoes, stock, bay leaf, thyme, and peppercorns. The liquid should cover the veal shanks about one-third of the way up. Heat on the stovetop until the liquid comes to a boil, then cover with a tight-fitting lid and transfer the whole thing to the oven.

10. Step 10

    Cook for 1 1/2 to 2 hours or until the meat is tender.

11. Step 11

    Remove pot from the oven. Strain the cooking liquid by pouring it through a strainer lined with cheesecloth. Season the liquid to taste with kosher salt and freshly ground black pepper.

12. Step 12

    Serve the osso buco atop a bed of risotto, polenta or mashed potatoes , with the cooking liquid, poured over them, and garnish with gremolata if desired.