What does one do with a $20 Groupon credit at Whole Foods? Purchase some locally sourced, grass-fed, humanely-raised veal shanks of course, perfect for making a big pot of osso bucco. This is generally a special occasion kind of meal; it is rich and decadent, and often culminates in the slurping of marrow straight from the bones. It is best cooked low and slow, so if you’ve got the time try out a non-fussy recipe like this; it’s truly worth it to try this at home and not save it for a restaurant night. I served the osso bucco with farfalle pasta and a side of my roasted green beans with garlic.
I had a ton leftover, so picture me at my internship, which this year is at an elementary school, sitting at a tiny desk on my lunch hour and enjoying an elegant lunch of osso bucco. Re-heated in the microwave, the residual clove essence lit one of the school’s hallways with a lovely and unexpected fragrance.
Please just don’t forget to suck out the marrow- that’s the best part!
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 dry bay leaf
- 1 tsp cloves
- 3 whole veal shanks (about 1 pound per shank), trimmed of fat
- Sea salt and freshly ground black pepper
- ½ cup vegetable oil
- 1 medium onion, chopped
- 1 small carrot, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 14.5 oz crushed tomatoes
- 1 cup dry white wine
- 2 + cups chicken stock
- 3 tablespoons fresh flat-leaf Italian parsley, chopped
- Preaheat the oven to 350 degrees F. Create a bouquet garni by tying the rosemary and thyme sprigs together with a piece of twine.
- Pat the veal shanks dry with paper towels to remove excess moisture, and season each shank with salt and freshly ground pepper.
- In a large Dutch oven pot, heat the vegetable oil over medium heat until smoking hot. Add the veal shanks to the hot pan and brown for 3 minutes per side. Remove the browned shanks and set aside.
- To the same pot, add the onion, carrot and celery, sauteing until soft and translucent for about 8 minutes, then add the garlic and stir for about one minute. Add the tomatoes and give it all a good stir. Return the shanks to the pan, add the white wine and reduce liquid by half for about 8 minutes. Add the bouquet garni, bay leaf, cloves, and 2 cups of chicken stock, and bring to a boil. Reduce the heat to low, cover the pot, and transfer to the oven.
- Let the osso bucco cook in the oven for about 2½-3 hours, or until the meat is falling off the bone. Add more chicken stock if necessary- the level of cooking liquid should always be around ¾ of the way up the shank.
- Remove and discard the bouquet garni and bay leaf from the pot, and pick out all the little cloves. Garnish with chopped parsley and serve your shanks and sauce on top of your favorite pasta.
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