Serves 4. Active Preparation – 30 minutes, cooking time 3 hours
4 veal shanks, (Osso Buco) each about 1.5 inches thick (1 lb. each). If larger, have the butcher cut them in two, horizontally.
Kosher salt and freshly ground pepper to taste
4 tablespoons extra-virgin olive oil
4 tablespoons butter
1 medium sized onion, finely chopped
½ cup celery, finely chopped
½ cup carrots, finely chopped
7 garlic cloves—4 sliced thick, 3 minced
3 bay leaves
2 cups unsalted chicken stock
2 cups dry white wine
6 sprigs of thyme
2 tbsp. veal demi-glace
2 tbsp. flour
Zest of 1 orange
Zest of 1 lemon
2 tablespoons minced Italian, (flat-leaf) parsley
1. Season the veal shanks with salt and pepper.
2. Heat 2 tablespoons of the olive oil in a large braising pan add the butter and melt.
3. Brown the veal shanks over medium-high heat until well browned on both sides 8 to 10 minutes. Transfer them to a plate and cover to keep warm.
4. Add the remaining 2 tablespoons of olive oil to the pan. Add the diced onion, celery, carrots, sliced garlic cloves and bay leaves and cook over medium heat until they are softened and lightly browned, about 8 minutes.
5. Add white wine and deglaze the pan. Add the chicken stock and thyme and bring to a boil.
6. Add back the veal and any accumulated juices, cover the braising pan and cook on low heat for about 2- 2.5 hours, until very tender.
7. Meanwhile, prepare the gremolata. In a small bowl, mix the orange & lemon zest, minced parsley and the 3 minced garlic cloves.
8. When the shanks are cooked, transfer them to a serving platter, cover with foil and keep warm in a preheated 200 degree oven.
9. Strain the liquid into a bowl, discarding the solids.
10. Rinse the braising pan and wipe dry. Pour the liquid back into the pan, bring to a boil over high heat, add the demi-glace and reduce on high heat for several minutes, lower heat, add flour and return meat to pan and keep warm until ready to serve.
11. Pour the gravy over the Osso Buco, sprinkle each veal shank lightly with the gremolata and serve.
Note: The Osso Buco can be made in advance. Serve with Risotto Milanese.
Please see: Where Have All the Butchers Gone?