Veal Osso Buco
This braised veal dish is a classic from Piedmont, Italy. Thick veal shanks are cooked gently in a savory broth with garlic, white wine, tomatoes, a zing of lemon, and the earthy flavor of olives until the veal is fall-off-the-bone tender. Serve it as the Italians do with a side of our Risotto Milanese and a great bottle of red wine from Piedmont like a Barolo or Barbaresco.
4 veal shanks (about 12 ounces each)
2 tablespoons vegetable oil
2/3 cup diced onions
1/3 cup peeled diced carrots
1/3 cup diced celery
1 tablespoon dried Herbes de Provence
6 cloves garlic
1 cup dry white wine
1 lemon, juice and zest (finely grated)
1 can (14 ounces) whole plum tomatoes with their juice, coarsely chopped
3/4 cup pitted green olives
Salt and ground black pepper
2 tablespoons chopped fresh parsley
Preheat the oven to 350 degrees. Dust the veal shanks with flour. Warm the oil over medium heat in a large braising pan or a large skillet with a cover. Add the shanks to the pan and brown them lightly on all sides, 8-10 minutes total cooking time. Remove the shanks and set them aside.
Discard all but 1 tablespoon of oil from the pan and lower the heat to medium-low. Add the onion, carrots, celery, and Herbes de Provence to the pan and cook 5-7 minutes, until the vegetables have softened. Add the garlic and cook 2 minutes more, stirring occasionally.
Add the wine, lemon juice and zest, bring the liquid to a simmer, and cook until the liquid has reduced to 2/3 cup, about 5-8 minutes.
Add the diluted Glace de Poulet Gold® and the tomatoes, and return the shanks to the pan. Bring the liquid to a simmer, cover the pan, and place it on the center rack of the oven. Braise for 2 hours, then remove lid and add the olives, stirring gently to combine. Continue to cook 30 minutes longer, uncovered, or until the shanks are fork-tender.
Remove pan from oven and transfer the shanks to a serving platter. Season the pan juices to taste with salt and pepper and stir in the parsley. Serve the shanks with the pan juices spooned over the top.
Osso Buco can be made ahead and stored up to 3 days in the refrigerator. Reheat it gently on the stovetop to serve. Some cooks say it's even better this way, since the flavors deepen and mellow over time.
Wine Pairing: Italian Barolo or Barbera