Serve these veal shanks and sauce over thick-cut pasta, mashed potatoes, or risotto.
|4||thick veal shanks (¾ to 1 pound each), cut across the bone osso buco style|
|Salt and pepper, to taste|
|Flour (for dusting)|
|2½||tablespoons canola oil|
|1||small onion, chopped|
|1||stalk celery, chopped|
|1||medium carrot, chopped|
|1||cup red wine|
|4||cups veal, beef, or chicken stock|
|1||tablespoon each chopped fresh rosemary, fresh thyme, and fresh sage|
1. Set the oven at 325 degrees. Sprinkle the veal with salt and pepper, then dust with flour.
2. In a large flameproof casserole over medium-high heat, heat the oil. Brown the shanks, in batches if necessary, for 10 to 15 minutes or until golden on all sides. Transfer to a plate.
3. Add the onion, celery, and carrot to the pan. Cook, stirring often, over medium heat for 5 minutes or until the vegetables soften. Add the wine. Bring to a boil and simmer, scraping the browned bits in the pan, for 5 minutes or until the wine is reduced by half. Stir in the stock and bring to a boil.
4. Return the shanks to the pot. The liquid should just cover the meat; add water if necessary. Cover the pan and transfer to the oven. Cook for 2 hours or until the meat is very tender when pierced with a kitchen fork.
5. Transfer the shanks to a plate. Pour the braising liquid into a bowl. Using a ladle, scoop out 2½ cups of liquid and return it to the pan. (Reserve the remaining liquid for soup or another sauce.) Add the rosemary, thyme, and sage and bring the sauce to a boil. Lower the heat to medium and simmer for 5 minutes. Taste for seasoning and add more salt and pepper, if you like.
6. Return the shanks to the pan of sauce. Cook for a few minutes to heat them through. Serve the shanks with some of the sauce spooned over them. Pour the remaining sauce into a bowl and pass separately. Adapted from Tuscan Market