Directions for: Braised Veal Shanks
Ingredients
8 12 oz osso bucco, 2 inch/5 cm thick slices of veal shank including the bone (2.7 kg)
String
1 cup all-purpose flour (250 ml)
2 Tbsp unsalted butter (30 ml)
2 Tbsp olive oil (30 ml)
2 large onions, finely chopped
3 clove garlic, peeled and finely chopped
2 cup finely chopped carrot (500 ml)
1 cup finely chopped celery (250 ml)
1 sprig fresh rosemary, chopped
2 sprig fresh thyme, chopped
2 sprig Italian parsley, chopped
2 sprig basil, chopped
2 cup red wine (500 ml)
3 cup beef stock (750 ml)
Salt and pepper, to taste
2 Tbsp finely chopped basil, for garnish
2 Tbsp finely chopped Italian parsley, for garnish
Directions
1. Preheat oven to 325F.
2. Tie the veal shanks with the string to keep the meat attached to the bone during braising and for presentation in the finished dish.
3. Place the flour on a plate and season with salt and pepper. Dredge the veal shanks in the flour, shaking off the excess.
4. in a large Dutch oven, over medium-high heat, melt the butter and olive oil. when hot, brown the veal shanks in batches. Set the browned veal shanks aside.
5. Reduce the heat to medium and add the onion and garlic to the Dutch oven and season. Saut until the onions are soft but have not browned. Add the carrots and celery and continue to saut for several minutes to soften.
6. Tie the sprigs of rosemary, thyme, parsley and basil together into a flavour bundle and add it to the vegetable braising base.
7. Raise the heat to medium-high and add the red wine. Let the red wine reduce by half and then nestle the veal shanks into the vegetable braising base.
8. Add the beef stock and season lightly. Cover and place the Dutch oven into the preheated oven for 2 to 2 hours or until the veal is tender. Check the veal after 1 hours of cooking, adding more beef stock if necessary.
9. Remove from the oven and discard the flavour bundle. Let the veal shanks cool to room temperature and then refrigerate overnight in an airtight container.
10. Remove the veal shanks from the refrigerator and scrape away any excess fat.
11. Gently warm the shanks through and remove the shanks from the liquid. Cut the strings from the shanks and set aside.
12. Taste the braising liquid and reduce over medium-high heat to thicken the sauce and intensify the flavour.
13. when the sauce is finished, return the shanks to heat through.
14. Serve the shanks with some of the sauce, sprinkled with the fresh chopped basil and parsley.
See more: Beef, Braise, Fall, Winter, Herbs, Dinner, Italian, Main