It was a beautiful weekend. We accomplished so much at home. Getting our tree, cleaning the house, organizing things. Doesn’t it always feel so good when you get things done?
I have been wanting to prepare a nice meal fitting for the chilly weather outside. Something that would fill our bellies and keep us warm. I had some beautiful, big veal shanks I had purchased the prior day. Osso Bucco was on my mind.
This turned out so divine. So rich and full of deep flavors. It definitely has a home in my recipe repertoire.
The dinner table was very quiet that night. Everyone was in total enjoyment of this dish. No one said a word until the end.
“Wow honey, this was amazing.” spoken by hubby…
3 veal shanks, bone-in (the biggest ones you can find) Flour for coating the veal shanks 1/2 cup olive oil 1 onion, diced 1 carrot, diced 1 stalk celery, diced 2 tablespoons tomato paste 1 cup red wine 3 cups beef stock 1 sprig rosemary 3 whole cloves Pickled onions (i.e., cocktail onions) 1 cup Kitchen twine
Preheat your oven to 325 degrees F.
- Pat dry your veal shanks with a kitchen cloth so they are dry. If you have excess moisture on them, they will not brown. Take your twine and wrap the meat to the bone. You want these to stay intact and with the bone for a beautiful presentation.
- Salt and pepper your veal shanks and lightly coat in flour.
- Meanwhile, preheat a heavy cast iron pot (I used my Le Creuset soup pot – it worked very well) that has a lid and add your oil to it. You want this pot to get hot. Really, really hot. Searing hot. You will also want to make sure your exhaust fan is on as well – or take this outside to your grill and perform this step outdoors (which I will be doing next time). Once the oil gets nice and hot, add your veal shanks and sear them off on each side. Takes about three minutes for each side, but as you can see from my picture below, I didn’t wait the full three minutes (patience is not one of my virtues).
- Once they are browned, remove the shanks and set aside. To the pot, add your onions, carrots and celery seasoning with a pinch of salt (to draw out the moisture) and sauté until they are nicely browned.
- Add your tomato paste, red wine, beef stock, rosemary, thyme and the veal shanks to the pot.
- Transfer to your oven, covered with the lid slightly ajar and cook for approximately two hours.
- At this point, add your pickled onions and cook for one more hour.
- Total cooking time? Three hours. Once three hours has passed, carefully (really, really, really-carefully) remove the shanks and set aside. Simmer the braising sauce (giving it a taste test and adding salt and pepper to your liking) until it is reduced down to a consistency you are happy with.
- Garnish with rosemary and serve with crusty bread. Why bread? The sauce will be thick and the marrow, from inside the bones will be heavenly spread onto the bread. Absolutely Heavenly.