Osso Buco

Ingredients

• 6 large 2 1/2-inch-thick veal shanks, each patted dry and tied securely with kitchen string
• 5 tablespoons unsalted butter plus additional if necessary
• 4 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 garlic clove, minced
• 2 tbsp flour
• 1 cup dry white wine
• 1 cup chicken stock
• 1 cup beef stock
• 4 large tomatoes – peeled, seeded and chopped tomato
• 1 bouquet garni
• Salt & pepper
• 2 tbsp sugar
• 3 tbsp white wine vinegar
• Zest of 1 orange

Directions

1. Preheat your oven to 325F
2. Season the veal shanks with salt and pepper
3. In a heavy skillet heat the butter and 3 tablespoons and the oil over moderately high heat until the foam subsides
4. Brown the veal shanks in batches, adding some of the additional butter and oil as necessary and transferring the shanks as they are browned to a platter
5. Add the onion, carrot, celery and garlic to the skillet and cook for a minute. Add flour and stir to incorporate. Cook 3 or 4 minutes longer
6. Add the wine to the skillet, boil the mixture, scraping up the brown bits clinging to the bottom and sides of the skillet. Add the tomatoes and cook until the liquid is reduced to about 1/2 cup
7. In a flameproof casserole just large enough to hold the veal shanks in one layer, add the shanks with any juices that have accumulated on the platter.
8. Top with the wine and veggies and enough of the 2 broths to almost cover the shanks.
9. Add the bouquet garni and bring the liquid to a simmer over moderately high heat
10. Cover and place in the oven for about 2 hours
11. Transfer the shanks with a slotted spoon to an ovenproof serving dish, discard the strings, and keep the shanks warm
12. Strain the pan juices into a saucepan, pressing hard on the solids. Boil the juices for 20 minutes, or until they are reduced to about 1&1/2 cups
13. Melt the sugar in a heavy-bottomed saucepan until golden brown. Add the vinegar and deglaze (you just made a gastrique).
14. Pour the gastrique into the sauce.
15. Serve the shanks immediately with the sauce, veggies and roast potatoes