Veal Osso Buco Recipe
Braised Veal Shanks with Citrus has it all with its lovely combination of flavors in the dish – complex, fresh, and savory. Excellent served over Garlic Mashed Potatoes along with whole roasted organic carrots with a butter and maple syrup glaze.
These wonderful veal shanks recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. This recipe from slightly adapted from Gourmet Magazine, October 2005.
More delicious Beef and Veal Recipes.
- 5 tablespoons olive oil, extra-virgin, divided
- 8 veal shanks, cross-cut (each about 1 3/4-inches thick)*
- 3/4 cup flour, all-purposed, unbleached
- 4 teaspoons coarse salt or sea salt
- Black pepper, freshly-ground
- 2 cups onion, chopped
- 6 large garlic cloves, diced
- 6 anchovy fillets, rinsed, patted dry, and finely chopped
- 3 Turkish bay leaves**
- 2 cups dry white wine or dry Vermouth
- 1 (28-ounce) can fire-roasted crushed tomatoes, including juice
- 3 (4- by 1-inch) strips lemon zest, fresh (using a potato peeler to cut off the strip)
- 3 (4- by 1-inch) strips orange zest, fresh (using a potato peeled to cut off the strip)
Preheat oven to 350 degree F.
In a 6-quart Dutch oven, heat 2 tablespoons of olive oil.
While the oil heats, pat the veal shanks dry with paper towels. In a large re-sealable plastic bag, add the flour, salt, and pepper. Place the shanks in the bag, seal, and shake well to coat the shanks with the flour mixture. As you remove each floured veal shank from the with tongs, shake off any excess flour from the meat.
Place 1/2 of the floured veal shanks in the hot oil at a time. Brown until golden on both sides; remove to a paper towel lined plate. Repeat browning the remaining floured veal shanks.
Add the remaining 3 tablespoons of olive oil to the Dutch oven. Add the onion, garlic, anchovy fillets, bay leaves and saute until the vegetables just begin to soften, approximately 6 to 8 minutes. Add the Vermouth or wine and bring to a boil, scraping up the browned bits from the bottom of the pan. Let boil approximately 2 to 3 minutes.
Turn off heat and stir in tomatoes, lemon zest, orange zest, plus salt and pepper to taste. Nestle the browned veal shanks into the mixture. Using a spoon, cover any exposed shanks with the sauce. Cover and cook in the oven for 1 hour. Turn shanks over, cover any exposed shank with sauce, and continue to cook, an additional 1 1/2 hours. Remove from oven and skim off any fat from the surface. Transfer shanks and the sauce to a large serving platter. Remove and discard bay leaves.
To serve, place 1 or 2 veal shanks on each plate. Spoon the broth and vegetables on top. Sprinkle with the prepared Gremolata and serve immediately.
Braised veal shanks can be made two (2) days ahead. Let cool in the sauce, uncovered. Then cover and place in the refrigerator overnight. The next day, remove any congealed fat from the surface prior to reheating. Reheat at 425 degrees F. for approximately 40 minutes.
Makes 4 to 8 servings.
In a small bowl, combing the parsley, lemon zest, orange zest, and garlic; set aside until ready to use.
* Also known as Osso Buco.
** Turkish bay leaves are milder than domestic bay leaves. If you can not find these bay leaves, substitute 1 large domestic bay leaf.
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