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A one pot meal of fall-off-the-bone veal in a rich tomato sauce that is perfect for a winter Sunday dinner. Serve with arborio rice or polenta and a side salad. Have some crusty Italian bread handy for sopping-up the gravy.
Osso Buco - Paolo
INGREDIENTS
4 veal shanks - about 2 - 3 lbs
Kitchen twine
1 carrot (2 if they’re small) - finely diced
1 celery stalk (2 if they’re small) - finely diced
2 shallots - finely diced
2 garlic cloves - finely diced
2 cups chicken stock (veal stock preferred)
1 cup dry white wine
2 cups tomato sauce (one can)
1 can whole tomatoes with juice (14 oz) (diced tomatoes ok)
6 Tbs olive oil
2 sprigs thyme (1/2 Tbs dry)
1 bay leaf
1 sprig rosemary (1/2 Tbs dry)
flour
salt and pepper
cornstarch slurry - 2 Tbs cornstarch/1/4 cup of water
gremolata
1 clove garlic
lemon/orange zest
1 Tbs fresh parsley - fine chop
Instructions
Rinse the veal shanks and pat dry with paper towels. Secure the shanks with the twine.

Make a mixture of salt (2 tsp), pepper (1/2 tsp), and flour (1/2 cup).

Dredge the shanks in flour mixture, shake off excess and set on a rack.

Heat half the oil in large Dutch over over medium high heat. When the oil is shimmering/and or almost smoking, add two shanks. Brown the shanks about 3 - 4 minutes per side moving them around to achieve even browning. Remove shanks to a plate, add more oil and brown the other two shanks. Add them to plate with other shanks.

Lower the heat to medium and saute the carrots, shallots and celery. Add a pinch of salt and pepper. When the veggies are almost soft, after 5-7 minutes, add the garlic and continuing cooking for another 2-3 minutes.

Deglaze the pan with the white wine and reduce it by half. Add the tomato sauce and tomatoes with juice. If tomatoes are whole, add them one at a time, squishing them with your hand. Stir the whole pot and cook for five minutes. Add the herbs and stock, bring to a boil, reduce heat and simmer for about ten minutes with the lid off.

Meanwhile set an oven rack to the lower third and preheat oven to 325.
When the oven is ready, return shanks to pot, cover and transfer to middle of oven.
Total cooking time is about 1and 1/2 to 2 hours. Check the meat every thirty minutes making sure the shanks are about 3/4 into the sauce. If sauce is 1/2 or less, add more stock. At one hour, turn the shanks over.

Check the shanks at 2 hours. If the meat is falling off the bone, it is done.

Move the pot from the oven to the stove top and transfer shanks to plate and cover with foil or pot lid. If the sauce is not thick enough for your taste, heat the sauce on medium high and thicken with cornstarch/water slurry. In either case, add the gremolata and cook about 5 more minutes.

Return shanks to pot to reheat. Transfer shanks to serving dish along with sauce. Serve extra sauce on the side.
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RECIPE FACTS

Servings: 4 servings

Nutritional information per serving

No nutrition information available

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