I use Lidia Matticchio Bastianich's recipe for Roasted Veal Shanks
as my go to recipe for Osso Buco.
The recipe is from Lidia's Italian Table.
I prefer the original recipe using whole veal shanks, but since
whole shanks are not always easy to find, I make Osso Buco instead.
Brown the Veal in olive oil.
Remove meat from the pan and saute the carrots, onions and garlic
add the herbs
then the white wine and chicken broth
and the tomato paste
(I buy tomato paste in a tube)
Place the shanks back into the pan, cover and into a 350°F oven.
After about 90 minutes it will look like this.
Garnished with Gremolata and
Served over polenta with sauteed zucchini and tomato.
Roasted Veal Shanks
Source: Lidia's Italian Table
(Edited for Osso Buco)
2 Whole Veal Shanks (for Osso Buco have shanks cut into pieces 1 1/2 to 2 inches thick)
6 tablespoons extra virgin olive oil
1 large carrot, chopped
1 small onion, sliced
2 cloves of garlic, crushed
2 tablespoons fresh rosemary, chopped
6 fresh sage leaves
1 cup dry white wine
2 cups chicken broth
1 tablespoon tomato paste (I keep a tube of tomato paste in the fridge
Preheat oven to 350°F
Heat olive oil in oven proof pan. Brown veal shanks. Remove from pan and add chopped carrot and onions. Saute until tender. Add garlic and saute for another minute. Add rosemary and sage, one cup of white wine, chicken broth and a squirt of tomato paste. Cover and put in the oven for approximately 1 1/2 hours or until the meat is tender. Check occasionally to make sure there is sufficient liquid.
Serve over Polenta or Risotto and sprinkle with Gremolata
3 or 4 tablespoons of chopped parsley
1 clove of minced garlic
Zest of one lemon
Whole Veal Shank roasted and sliced.