Veal Osso Bucco

 
Updated 11/18/2021 8:54 PM

Veal Osso Bucco
1 cup flour seasoned with salt and pepper
5 veal shanks (about 4 pounds total) see note
1/2 cup olive oil
2 carrots, diced
4 ribs celery, diced

2-3 cloves garlic, minced
1 small shallot, minced
1/2 cup tomato paste
4 ounces stewed tomatoes
1/2 cup red wine
1 gallon demi glace or beef stock, see note

Salt and pepper to taste

Heat oven to 375 degrees.

Coat all veal shanks with the seasoned flour. Heat the olive oil in Dutch oven or similar thick-bottomed, oven proof pot that's tall enough so that the shanks are below the rim of the pan. Place the floured shanks in the hot oil and brown both the top and bottoms of each shank.

Remove the shanks to a warm plate and add the carrots, celery, garlic, shallots, tomato paste and stewed tomatoes. Sauté for about 5 minutes. Add the red wine and cook 5 minutes more.

Return veal shanks to the pan and add the hot demi glace or gravy to the pot. Cover with aluminum foil and roast for 3 hours. Season with salt and pepper. Serve over mashed potatoes or saffron infused risotto.

Serves five.

Cook's note: You may have to purchase veal shanks from a butcher shop, or you can substitute beef shanks which are available in supermarkets. You can buy demi-glace concentrate at upscale kitchen stores. If you use beef stock, mix it with 1/2 cup corn starch and 1 cup of red wine.

Chef Brad Elston, The East Room, Bolingbrook

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