Braised Veal Shank

Directions

1. 1
   Tie the bay leaves and rosemary together with string.
2. 2
   Pour the chicken broth into a small pot and keep warm over low heat.
3. 3
   Heat the olive oil in a large Dutch oven over medium heat.
4. 4
   Season the osso buco with the salt.
5. 5
   When the oil is hot, add the osso buco and brown on all sides, about 6 to 7 minutes in all.
6. 6
   Remove browned osso buco to a plate.
7. 7
   Add the onion, carrots, and celery to the Dutch oven.
8. 8
   Cook until the onion begins to soften and all of the vegetables are caramelized, about 5 minutes.
9. 9
   Push aside the vegetables to clear a dry spot in the pan, and add the tomato paste.
10. 10
    Let it toast for a minute or two, then stir it into the vegetables.
11. 11
    Add the wine and the herb package.
12. 12
    Bring to a boil, and cook until the wine is reduced by half, about 3 minutes.
13. 13
    Drop in the cloves and the orange peel (reserve the zest from the other orange for later).
14. 14
    Return the osso buco to the pot in one layer, and pour the chicken stock over the top until it is almost, but not quite, covering the osso buco.
15. 15
    Adjust heat so the liquid is simmering, cover, and cook until the osso buco is tender, about 1 1/2 hours.
16. 16
    Once the meat is tender, uncover, and remove the vegetable chunks to a platter.
17. 17
    Put the osso buco on top of the vegetables.
18. 18
    Discard the bay leaf/rosemary package.
19. 19
    Bring the liquid in the Dutch oven to a boil, and cook down until saucy, about 4 to 5 minutes.
20. 20
    Remove the strings from the osso buco.
21. 21
    Pour the sauce through a strainer directly over the osso buco on the platter, pressing on any remaining vegetable solids with a wooden spoon.
22. 22
    Sprinkle the orange zest over the top, and serve.