2 cups sunflower oil
• 6 slices of veal shank (osso buco)
• 1/3 cup all-purpose flour
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 3 tomatoes, seeded and chopped
• 1/2 teaspoon mixed dried herbs OR 1 bouquet garni*
• 1 tablespoon grated lemon zest
• 1 cup white wine
• 1 cup veal or chicken stock
• 9 ounces shallots
• 1 1/2 tablespoons butter
• a dash of lemon juice
• 1 tablespoon chopped fresh parsley
• salt and pepper
*(Bouquet garni: 1 sprig fresh parsley, 1 sprig fresh thyme, and 2 bay leaves tied together in cheesecloth)

Directions

Reserve 5 tablespoons of the oil and heat the remainder in a skillet. Coat the pieces of osso buco in the flour, shaking off any excess, add to the skillet and cook over medium heat turning occasionally for 8-10 minutes until golden brown on both sides. Remove from the skillet and keep warm.

Heat 3 tablespoons of the reserved oil in another skillet.Add the onion and garlic and cook over low heat stirring occasionally for about 8 minutes until beginning to brown.

Add the tomato and cook stirring occasionally and breaking it up with the side of the spoon for about 10 minutes. Add the dried herbs or bouquet garni and stir in the lemon zest.

Put the pieces of veal into a pan. Pour the wine and stock into the tomato and onion mixture season with salt and pepper and pour the sauce over the meat.Cover and simmer over low heat for 1 hour until tender.

Meanwhile put the shallots butter lemon juice and a pinch of salt into another pan, add water to cover and cook for about 20 minutes until tender.Drain well.Heat the remaining oil in a third pan.Add the shallots and cook turning frequently until browned all over.Remove from the pan and set aside.

Transfer the pieces of veal to a warm serving dish.Remove and discard the bouquet garni if used, pass the sauce through a food mill or process in a food processor or blender and pour it over the meat.Garnish the dish with the shallots and sprinkle with the parsley Serve immediately.

3 lbs. veal shanks
salt and pepper
1/4 C. vegetable oil
2 T. garlic minced
12 whole peeled shallots
2 C. white wine
juice of two oranges
1 t. dijon mustard
4 C. beef broth
4 roma tomatoes roughly chopped
2 T. tomato paste
2 sprigs fresh rosemary
4 sprigs fresh thyme
4 oz. butter

Methods:

Season veal shanks with salt and pepper.Heat the vegetable oil in a skillet and saute veal shanks until brown on all sides.Remove meat from pan and reduce heat to medium.Add garlic and shallots, saute briefly.

Add white wine, orange juice and dijon mustard, reduce by half.Add the beef broth, tomatoes, fresh herbs and tomato paste. Return the veal shanks to the pan.Cover and bring to a boil. Reduce to a very slow simmer and cook for 1 1/2 to 2 hours or until meat pulls away from the bone.

Remove the shanks from the pan and return the juice to a boil.Gradually add the butter until the sauce thickens.Add salt and pepper to taste.

8 lbs Osso Buco 4Kg (1½\” (3.8cm) thick)
as needed: flour
as needed: butter
1 quart dry white wine 1000ml
3 cups beef stock or broth 750ml
1½ teaspoons dried thyme 7ml
2 cups sliced mushrooms 500ml
to taste: salt and pepper
½ cup chopped parsley 125ml
¼ cup lemon juice 60ml
1/3 cup finely chopped garlic 80ml

Instructions

Roll Osso Buco in flour to coat.In large sauté pan brown in butter, turning carefully so that marrow does not fall out.Add the wine, stock and thyme.Simmer, covered, over low heat 45 minutes; add mushrooms.Continue to cook uncovered until veal is tender, about 15 minutes.Season with salt and pepper.Combine parsley, lemon and garlic.

For each serving: 1 piece of Osso Buco covered with ¼ cup of sauce.Sprinkle with 1 tablespoon of parsley mixture.

10 pieces Osso Buco
to taste: salt and pepper
4 oz flour 100g
olive oil
7 oz chopped onion 200g
2 finely diced carrots
2 cups dry white wine 500ml
28 oz crushed tomatoes 800g
2 oz sun dried tomatoes julienne 50g
2 cups veal jus 500ml
pinch of thyme, saffron
bay leaf
fine julienne of one orange peel, blanched
fine julienne of one lemon peel, blanched
1 juice of one lemon
2 cloves of crushed garlic
chopped fresh parsley and basil

Instructions

Lightly flour, salt and pepper the Osso Buco.Heat olive oil in a wide heavy pot and brown the Osso Buco on both sides.Add onions, carrots, and sauté until soft and clear.Add wine, crushed and sun dried tomatoes, veal jus, herbs and spices.Simmer in low oven until tender, 1¼-1½ hours.Remove Osso Buco and keep warm.

To the pan, add garlic and reduce sauce by ½ .Add orange and lemon peels and juice.Return Osso Buco to the pan and adjust the seasonings.

To Serve: Arrange Osso Buco on platter and spoon sauce over.Dust with parsley and basil.

For osso buco:
2 tbs olive oil
4 x veal shanks (each about 1 pound and 2 1/2 to 3 1/2 inches thick)
Salt and pepper
1/2 cup diced carrots
1/2 cup diced onions
1/4 cup diced celery
2 tbs crushed fresh garlic
6 x parsley sprigs
6 x thyme sprigs
1 x bay leaf
2 tbl black peppercorns
3 med ripe tomatoes, peeled and quartered
1 cup chardonnay
2 cup chicken stock
Salt to taste

For gremolata:
2 tbs chopped flat-leaf Italian parsley
2 tbs chopped garlic
Zest of 1 lemon

For polenta:
3 1/2 cup water
1 tsp salt
3/4 cup polenta
1/2 cup heavy cream
3 tbs unsalted butter
3/4 cup Pecorino Romano or Parmigiano Reggiano
Salt to taste

Instructions

Preheat oven to 350 degrees. To a 10 inch-by-2 inch All-Clad stainless fry pan (or other top-quality pan), over high heat, add olive oil. On a plate, season veal shanks with salt and pepper. Brown shanks until golden on all sides
(2 to 3 minutes per side). Reduce heat to medium-high. In a Le Creuset 7-quart round French oven pan, place shanks side by side. Set aside and get back to the fry pan.

Over medium-high heat, add carrots, onion, celery, garlic, parsley, thyme, bay leaf and peppercorns. Saute until soft, 3 to 5 minutes. Add tomatoes and cook 1 minute more. Add chardonnay, vegetable mixture and chicken stock to Le Creuset French oven pan. Cover and place in oven for 30 minutes. Turn shanks over, re-cover pan, lower heat to 300 degrees and braise until meat is soft and tender to the touch, 1 1/2 to 2 hours, while keeping level of liquid at about halfway up the shanks. Add more stock or wine if necessary.

Remove shanks from pan and keep warm. Skim fat off remaining sauce, then strain sauce. Put sauce in small saucepan over medium-high heat and reduce until slightly thickened, 5 to 8 minutes.

For gremolata: Combine all ingredients in a small bowl and set aside.

For polenta: In a 3-quart All-Clad saucepan (or other heavy, durable one), heat water and salt to a boil. Using whisk to prevent clumping, whisk in polenta. Lower heat to simmer. Allow to cook for at least 40 minutes, stirring often. This allows grains to release their starches and create a smoother result. If you prefer a bit more texture, cook for 25-30 minutes. Add cream and butter, and mix well. Just before serving, remove from heat and stir in cheese.

Taste and adjust with salt, if necessary. Serve immediately. If you have leftovers, they can be reheated by adding more liquid – water, stock, milk or cream.

To serve: Place polenta on dinner plates or serving plate, arrange veal shanks on top, spoon sauce over osso buco and garnish with a sprinkle of gremolata. And be sure to eat the marrow in the center of the bone. Serve with a Barolo wine and some crusty Italian bread.

4 veal shanks, about 1 pound each
1/2 cup all-purpose flour
4 tablespoons olive oil
1 large onion, chopped
1 large carrot, peeled and chopped
1 stalk celery, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
4 large cloves garlic, finely chopped
1/2 cup dry white wine
Juice of 1/2 lemon
1 can (14.5 ounces) low-salt chicken broth
1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon dried marjoram
1-1/2 tablespoons parsley (can be omitted if using the gremolata)
Salt and pepper to taste

Optional Gremolata
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
1 tablespoon grated lemon zest

Instructions

Preheat oven to 350° F.Season the shanks with salt and pepper.Dust lightly with the flour.Heat an oven proof sauté large enough to hold the shanks in one layer over high heat. Add the olive oil and heat.Add the shanks and cook until lightly browned, about 3 minutes per side. Remove from the pan and reduce heat to medium-high. Place the onions, carrots, celery and peppers in the pan.
Sauté until slightly softened, about 5 minutes.Add the garlic and sauté one more minute.Pour in the wine and broth. Return heat to high and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the lemon juice, tomatoes, bay leaf, thyme, marjoram, the 1-1/2 tablespoons of parsley and additional salt and pepper.

Cook, uncovered, until reduced by about one-third. (There should be enough liquid to come about half way up the sides of the shanks.) Return the shanks, and any accumulated juices, to the pan.Cover tightly and place in oven.Cook until the meat is very tender and starting to fall off the bones, 1-1/2 to 2 hours. Remove the shanks from the pan.

Cook the sauce over high heat until reduced as desired.Mix together the Gremolata ingredients add to the sauce and stir well to combine. Serve the shanks, spooning some sauce over each.