3 lbs. veal shanks, or 9 veal shanks (pre-order from butcher)
3 TBS extra virgin olive oil
1 TBS butter
1/2 cup flour
2 tsp Italian spice blend – or any combination of your favorite dried spices such as basil, oregano, parsley, garlic powder, onion powder, thyme, black pepper, red pepper flakes.
3 sprigs fresh rosemary without the stems, finely chopped
3 sprigs fresh thyme without the hard stems only the greens, lightly chopped
2 bay leaves
2-3 large carrot stalks, medium dice (otherwise the dish will become mushy)
2-3 celery stalks, medium dice ” “
1 medium onion, medium dice ” “
1 cup red wine (or white wine which will result in slightly lighter flavor)
1 cup hot chicken broth
Put shanks in an ice water bath. Soak for 1 hour. This is done because around the bone are blood vessels and the ice cold water pulls the blood out. After soaking, remove shanks from water and pat dry.
Chop the vegetables and herbs and measure out other ingredients.
Heat oven to 325 degrees.
Put flour on a plate or a low rimmed dish. Mix in Italian spice blend.
Dust the veal shanks lightly with the flour mixture.
In a large sauté pan (not non-stick), melt butter and heat oil on medium heat.
Place shanks in pan and brown on both sides, turning the heat up a little if needed. Don’t overcrowd, brown in batches if you must, placing finished shanks in a large baking dish.
With all shanks in the large baking dish, cover tightly with lid or use tin foil. Set aside.
In the large sauté pan, add the chopped vegetables (not the herbs yet). Stir vegetables occasionally, browning a little and creating residue (fond), about 5 to 8 minutes.
Pour wine into pan, bring it to a boil to deglaze. Using a wooden spoon or straight edged spatula scrape the fond off the sides and bottom. The flavored little bits will melt into the sauce for added flavor. Turn heat to medium and reduce to at least half, about 5 minutes.
Once the wine is reduced add the hot chicken broth. Continue to boil for about 5 more minutes.
Mix in the chopped fresh herbs, and bay leaves. Pour over veal shanks in baking dish and cover. Place in preheated oven for 1 1/2 hours.
Traditionally served with polenta, or try white rice mixed with sweat peas.
The bone marrow is part of the appeal of the dish. It’s a delicacy to scoop the marrow in the hole of the shank and place on a small piece of bread or cracker. Sprinkle just a bit of salt and enjoy!
Perfectly Cooked White Rice
Here’s how you perfectly cook white rice that’s not clumpy: bring to a boil 1 1/2 cups water. Pour in 1 cup rice, add 1/2 tsp kosher salt and stir. Turn heat down to low. Place a small cloth between the lid and pot, and simmer low for about 15 minutes. All water should be cooked off. Fluff rice with fork and gently stir in about 1 cup of cooked sweet peas. Serve aside the osso buco.