Osso Bucco

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shank

Large veal shank


This is a large veal shank for which the original recipe was designed.
You can scale back a little bit if you wish. The below photos were for smaller veal shanks.

INGREDIENTS

  • 2 sprigs rosemary
  • 2 bay leaves
  • 2 whole cloves
  • 1 sprig thyme
    TIE ABOVE INTO BOUQUET GARNI USING CHEESECLOTH
  • 3-4 Whole Veal Shanks
  • 1 TBL Grandpa's Thunder Powder, Arghh Powder, or other.
  • 1/4 C AP flour
    DREDGE DRIED VEAL SHANKS THROUGH FLOUR
  • 1/2 C Vegetable oil
  • 1 carrot (diced large)
  • 1 celery (diced large)
  • 1 onion (diced large)
  • 5 cloves garlic (whole)
  • 1 C dry white wine
  • 2-3 C chicken stock
  • 1 lime or lemon

CLICK ANY PHOTO BELOW FOR AN ENLARGEMENT

Mir Poix Veggies should be near the same size

Soften your veggies in the hot oil

When all is done, nestle veal shanks in the broth

STEP BY STEP

  1. Tie up veal shanks with butcher’s twine
  2. Dredge in 1/2 C seasoned flour seasoned with 1 TBL Grandpa’s Thunder Powder
  3. Heat up butter and oil in enamel cast iron pot at high heat
  4. Brown veal shanks on all sides
  5. Set aside when browned/blackened
  6. Put in another TBL olive oil into pan
  7. 1 cup each onion, celery, carrots – Chopped
  8. Add 1 TBL tomato paste
  9. Garlic . Sliced thin
  10. 1 can crushed tomatoes
  11. 1 C white wine
  12. 2 C chicken stock
  13. Do not completely cover meat
  14. Add onion, carrots, fennel, bay leaf, basil, crushed red pepper, orange zest
  15. Cover and bake at 325º for 2-2.5 hours or simmer in Dutch Oven for 1.5-2 hours.
  16. Move while shank is still tied.  Remove string AFTER it has been put onto the plate cause this will fall apart easily.
  • Since the meat has to rest a bit before being served, strain the solids from the pot and discard.
  • Return 1 C of the liquid to the pot and reduce (if necessary) on high.
  • Cook until thickend. Should be about like gravy.

 

Find more like this: Dinners, Meat to Eat RED

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