4 x 3-inch thick slices of veal shank
1 large sweet onion
4 cloves garlic
2 cups red wine
1 tin chopped plum tomatoes
2 cups good beef broth (or if you\’re really lucky, substitute veal glaze)
1 teaspoon lemon or orange zest
salt
pepper
1/4 cup flour
fresh parsley

Instructions

Brown the shanks on either side in a bit of olive oil in a heavy frying pan. Pop them into your slow cooker.In the same frying pan, gently saute your onions and garlic until soft. pour the red wine into the pan and use a spatula to scrape all the good brown bits off the bottom of the pan into the red wine.Pour the contents of the pan into the slow cooker.Add all the rest of the ingredients.
If you’re making this ahead to be cooked later, just pop the whole slow-cooker insert into the fridge.
When you’re ready to make your braised veal shanks, turn the slow-cooker on low and let it go for 6 to 8 hours.

When it’s ready, use a large slotted spoon to gently remove the shanks from the sauce and set the shanks aside on a plate.Pour the sauce into a saucepan, bring to the boil and thicken with a a bit of flour that’s been shaken in a jar with some red wine or beef stock.

To serve, place the shanks in a bowl and top with the nice gravy and some fresh parsley.served with a basic gremolata of lemon, parsley and garlic. It’s also nice on top of a pile of fresh polenta or grits.

1 cup chopped fresh parsley

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.

1 ounce Dried porcini mushrooms
2 cups Hot water
4 tablespoons Olive oil
2 large Onions chopped
2 Garlic cloves chopped
2 teaspoons Dried rosemary
2 Bay leaves
1 pound Button mushrooms sliced
3 large Red-skinned potatoes cut 1/2-inch-thick slices
6 Veal shanks (1-inch-thick)
All purpose flour
1 cup Dry white wine
1 1/2 cups Canned beef broth
2 tablespoons Fresh lemon juice
1 pk Frozen peas thawed
3 tablespoons Chopped fresh parsley
1 tablespoon Chopped lemon peel

Instructions:

Place porcini in bowl.Pour water over let stand until soft, about 30 minutes.Drain, reserving liquid. Chop porcini. Preheat oven to 350ºF.Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onions, garlic, rosemary and bay leaves sauté until tender, about 10 minutes. Add fresh and dried mushrooms and potatoes cook 4 minutes stirring occasionally.Heat 2 tablespoons oil in heavy large skillet over high heat.Season veal with salt and pepper.Coat with flour. Add to skillet brown well, about 4 minutes per side.

Place atop vegetables in Dutch oven. Add wine to skillet bring to boil, stirring up any browned bits. Boil until liquid is reduced by half, about 3 minutes.Add to Dutch oven. Add porcini soaking liquid, leaving any sediment behind. Add broth and juice. Bring to boil. Cover, place in oven and bake until veal is tender, about 1 hour 15 minutes. (Can be made 1 day ahead. Cover chill.) Uncover stew cook over medium-high heat until liquid is thickened, stirring occasionally, about 15 minutes. Season with salt and pepper. Discard bay leaves. Add peas cook until heated through. Mix parsley and lemon peel in bowl. Top stew with parsley mixture and serve.

8 – 10 veal shank cuts, 1-1/2 to 2 inches thick
Salt and freshly ground black pepper
2 cups flour, spread on a sheet pan, for dredging
4 – 6 tablespoons oil, as needed for searing the meat
1 cup dry Marsala wine
2 cups crushed tomatoes
6 cups veal stock
2 carrots, diced
3 – 4 stalks celery, thinly sliced
2 ounces dried porcini mushrooms, soaked in 3 cups lukewarm water for 20 minutes
2 tablespoons unsalted butter
Gremolada seasoning

Gremolada Seasoning
2 cloves garlic, minced
Zest of 2 lemons, finely minced
2 tablespoons Italian parsley, chopped
Combine all ingredients.

Methods:

After the porcini have soaked, strain them, reserving the water. Rinse the porcini and chop coarsely. Strain the soaking water through a fine strainer lined with cheesecloth to remove any grit; reserve 2 cups liquid.

Season the veal shanks on both sides with salt and black pepper. Dredge in the flour, shaking off any excess. Heat olive oil over high heat and sear the veal on all sides, in batches. Hold in a warm pan.

Degrease the pan, then deglaze with the Marsala. Add the carrots and celery, and reduce the liquid by 3/4. Add the porcini and stir to combine.

Add the porcini soaking water, the tomatoes, the veal stock, and stir thoroughly. Season with salt and pepper to taste. Return the meat to the pot.

Bring to a boil, then reduce heat to low, cover and braise the meat for 1-1/4 to 1-1/2 hours, until the meat is fork-tender and almost falling off the bone.

Prepare the gremolada and set aside.

Remove meat to a hotel pan and keep warm in a 250°F oven. Over high heat, reduce the sauce as necessary for proper thickness and flavor, stirring constantly to avoid burning, adjusting seasonings if necessary as well.

Serve one veal shank per portion, draped with sauce and sprinkled with gremolada seasoning, and with risotto alla Milanese on the side.

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.