Serves 4
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 |
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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