Veal Ossobuco

20 ingredients
5 steps

Ingredients

  • 4 large veal shanks
  • 1 teaspoon black pepper (to taste)
  • 1/2 teaspoon sea salt (to taste)
  • 2 tablespoons unbleached all-purpose flour (or as needed)
  • 2 tablespoons olive oil
  • 4 tablespoons clarified butter, divided
  • 2 cups white onions (Lyonnaise cut)
  • 1/2 cup dry white wine, divided
  • 1 cup carrot, peeled and diced
  • 1 cup celery, diced
  • 5 large garlic cloves, pressed
  • 1/2 cup marsala wine
  • 2 cups veal stock
  • 1 cup chicken broth
  • 1 (19 ounce) can diced tomatoes
  • 1 sprig thyme
  • 1 sprig rosemary
  • 2 large bay leaves
  • 2 tablespoons parsley, chopped (garnish)
  • 2 tablespoons lemon zest (garnish)

Directions

  1. 1
    Take shanks out of the refrigerator about 30 minutes before cooking to. Season meat well on both sides with freshly ground black pepper and sea salt. Using a fine sieve, dredge shanks with flour on both sides. Preheat oven to 350°F.
  2. 2
    In a large ovenproof skillet over medium-high heat, add oil and clarified butter. When hot, working in batches, place veal shanks in pan and brown on all sides; transfer on a plate. Reduce heat to medium and add 2 tablespoons clarified butter.
  3. 3
    Add onion and saute until soft, about 5 minutes. Three minutes later, add 1/4 cup white wine, stir and cook for another 2 minutes. Transfer onions in a bowl; set aside. Add carrots and celery to the skillet and cook for 8 to 10 minutes or until soft. Add garlic and saute for 1 minute. Pour in the remaining white wine and also add Marsala. Scrape the bottom of the pan to dislodge any brown bits; cook for 2 minutes.
  4. 4
    Add veal stock, chicken broth, diced tomatoes, thyme, rosemary and bay leaves. Gently stir the ingredients before returning onions back to the skillet; stir again. Carefully place veal shanks back to the pan with its juice and press gently to submerge the meat. Bring to a simmer, cover and transfer to preheated oven. Cook for 1 1/2 hours and until meat is fork tender and falls off the bones Remove from the heat and serve immediately.
  5. 5
    To serve; Spoon Orzo alla Milanese in each bowl, place an ossobuco on top, ladle braising juices and vegetable over meat and then finalize by sprinkling parsley and lemon zest.

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