by jvcooks
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my 1 recipe »
2 tablespoons olive oil, plus more if needed Ask a question about this ingredient
6 cross cut veal shanks (osso bucco) Ask a question about this ingredient
sea salt and freshly ground pepper Ask a question about this ingredient
3 celery stalks, chopped Ask a question about this ingredient
1 yellow onion, chopped Ask a question about this ingredient
1 tablespoon fresh thyme leaves Ask a question about this ingredient
1 1/2 cup dry white wine Ask a question about this ingredient
1-14 oz. can diced plum tomatoes Ask a question about this ingredient
1 1/2 cup chicken stock Ask a question about this ingredient
2 to 3 carrots, peeled and roughly chopped Ask a question about this ingredient
1 bunch Italian parsley Ask a question about this ingredient
zest from one lemon Ask a question about this ingredient
In a heavy sauce pan, heat olive oil and brown shanks on all sides. Take the time to really brown the shanks well so your left with all those flavorful brown bits in the pan. Remove shanks from the pan and season well with salt and ground pepper.
Ask a question about this stepAdd celery and onion to the pan and cook until soft. Add the thyme and cook a few more minutes. Turn the heat to high and add the white wine. tomatoes and stock, and bring to a boil. Make sure you scrap up all the brown bits at the bottom of the pan with a wooden spoon. Lower the heat to a simmer and return veal shanks to pan. Cover the pan and cook at a slow simmer for approximately 2 hours or until the meat is falling away from the bone.
Ask a question about this stepAbout 20 minutes before the veal shanks are done, add the carrots.
Ask a question about this stepMix the chopped parsley and lemon zest and set aside. This is referred to as gremolata, but I do not care for raw garlic so I have omitted it. But please feel free to add some if you like.
Ask a question about this stepServe veal shanks with pan juices and vegetables and sprinkle with gremolata. Don't forget to serve with a spoon to get all that yummy marrow!
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