Osso Buco

Directions

1. 1
   Preheat oven to 375 degrees (200 C.).
2. 2
   Salt and pepper veal shanks and dust with flour, shaking well to remove the excess.
3. 3
   Heat 3 tbsp (45 ml) oil in large saute pan set on high heat until sizzling.
4. 4
   Add veal shanks and cook for 2 min.
5. 5
   on each side until well browned.
6. 6
   Transfer shanks to 9 x 13 inch ovenproof casserole.
7. 7
   Deglaze pan with 1/2 cup (125 ml) wine, stirring well with a wooden spoon to dislodge any brown bits from bottom.
8. 8
   Cook until wine is reduced by half, 3 to 5 minutes, and pour over meat in casserole.
9. 9
   Wipe saute pan clean with a paper towel.
10. 10
    Heat remaining 3 tbsp (45 ml) olive oil in pan over high heat for 2 minutes until sizzling.
11. 11
    Add carrot, onion, celery, mushrooms, garlic, cloves and bay leaves, cook for 2 minutes, stirring well.
12. 12
    Reduce heat to medium-low and cook for 5 minutes.
13. 13
    Raise heat to med.-high and deglaze pan with remaining 1/2 cup (125 ml) wine, cooking until wine is reduced by half, stirring well.
14. 14
    Add tomato sauce, stock and porcini mushrooms and bring to boil, stirring well.
15. 15
    Pour over meat in casserole.
16. 16
    Cover the casserole loosely with heavy duty foil.
17. 17
    Put in preheated oven, reduce heat to 350 degrees (175 C.) and cook for 1-1/2 hrs.
18. 18
    Remove the foil and cook 1 hour more, turning the meat once.
19. 19
    Test meat for doneness.
20. 20
    If you're using 2 inch thick pieces add 10 more minutes.
21. 21
    The sauce should be very rich and tasty.
22. 22
    Adjust salt to your taste.
23. 23
    Pour oil into 3 qt.
24. 24
    pot set on med-high heat and cook garlic and onion for 3 min.
25. 25
    Reduce heat to simmer and cook until onions are soft and start to brown, about 10 minutes stirring occasionally.
26. 26
    While onions are cooking, put tomatoes and their juice in blender and puree until smooth.
27. 27
    Add puree to onion mixture, raise the heat to high and boil for 5-8 minutes.
28. 28
    Reduce heat, add basil and simmer for 25 minutes, stirring occasionally.
29. 29
    Place all ingredients in large stockpot and bring to boil.
30. 30
    Reduce heat and simmer, with cover slightly ajar, for 2 hrs.
31. 31
    Skim any foam that rises to top every 30 min.
32. 32
    Remove chicken.
33. 33
    Strain stock through fine sieve lined with cheesecloth.
34. 34
    Once stock comes to room temp.
35. 35
    place in refrigerator overnight.
36. 36
    All fat will rise to top, harden and become solid white.
37. 37
    Skim it off and discard.
38. 38
    Stock will keep up to 4 days in 'fridge and for 1 month frozen.