Osso Bucco

One of my preferred winter meal... and of course, always served over polenta.

I never know which recipe I will make. It's always a bit of this recipe, and a bit of that recipe. To me, the ingredients will dictate the sauce.

For me, the sauce should be rich in flavour and colour, and not overly liquid.

Ingredients
6 veal shanks

Flour
Oil and butter
Garlic – minced
2-3 celery stalks – diced
2 carrots – diced (I used mini carrots)

1 onion - diced
Salt, pepper, oregano, thyme

White wine – about 1 cup

Beef stock (or chicken) – about 1 cup

1 can diced tomatoes

2-3 Tbsp. tomato paste

Compliments to Chef Aline!

Gremolata
Parsley - about 1/4 cup

Chopped garlic - 3-4

Zest from 1 lemon

Method

Pat dry the veal shanks then sprinkle with salt and pepper.
Dredge in flower then fry in oil and butter over med. heat then set aside on a plate.
In same pan, cook celery, carrots, onion, and garlic until soft - 15 min. If needed, add more oil/butter prior.
When done, increase heat and add wine. Reduce for about 3 min.
Add tomato paste, can of tomatoes, thyme, salt, and pepper and boil for a few minutes.
Your choice: return veal to pan if large enough or put veal shanks in larger pot and pour sauce over making sure veal is covered at least half way.
You can simmer it covered on the stove or bake it covered in the oven @ 350F for about 2 hours or until fork tender.
When served, sprinkle a good amount of gremolata over. You can even add some to she sauce. We also like to sprinkle a lot of fresh Parmesan cheese.

You can also decide what you want to do with the sauce. Leave in tact, or thicken it up. Either way, delicious.

We like to serve this over polenta (see recipe under Diner > Polenta Oven Baked) or over pasta such as papardelle, which is nice too. Serve with garlic bread and a good red wine.