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Braised Veal Shanks (Osso Buco)

     

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
1 each (14 ounces/397 grams)

Recipe ID
C00827

Ingredients
US standard
Metric
Vegetable oil
As needed
As needed
Veal shanks, 2 inch (5.08 centimeters) thick
10 each
10 each
Flour, seasoned
As needed
As needed
Onions, peeled, diced macédoine
1 pound
454 grams
Celery, trimmed, washed, diced macédoine
8 ounces
225 grams
Carrots, peeled, washed, diced macédoine
8 ounces
225 grams
Garlic cloves, peeled, mashed into a purée
3 each
3 each
Sage leaves, dried, crushed
1 tablespoon
1 tablespoon
Tomatoes, canned whole, drained, seeded, diced
1 ½ pounds
680 grams
Tomato purée
1 tablespoon
1 tablespoon
Bay leaves
2 each
2 each
Wine, red or white, Marsala
4 ounces
4 ounces
White veal stock
1 quart
.95 liter
Veal demi-glace
1 pint
474 milliliters
Salt
To taste
To taste
Black pepper, freshly ground
To taste
To taste
Gremolada Garnish:
Lemons, washed, zested (zest finely minced)
2 each
2 each
Garlic cloves, peeled, finely minced
6 to 8 each
6 to 8 each
Parsley, washed, squeezed dry, chopped
1 ounce
28 grams
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat the oven to 325°F to 350°F (163°C to 177°C).
  3. Heat a thin layer of oil in a braising pan to smoking point. Dredge the shanks in the seasoned flour, shaking off any excess, and sear the shanks well on all sides. Transfer the shanks to a sheet pan.
  4. In the same braising pan, sauté the macédoine of vegetables until onions are translucent.
  5. Add the garlic, sage, tomatoes, tomato purée, bay leaves, Marsala, stock, and demi-glace; heat to a boil. Reduce the heat, simmer for 15 minutes, and then season to taste with salt and pepper.
  6. Add the seared shanks to the pan, cover tightly, and place in the oven to braise until the meat is fork-tender, approximately 1 ½ to 2 hours.
  7. Remove the veal shanks and hold, covered tightly, with a bit of the braising liquid at 135°F (57°C) or higher.
  8. Place the braising liquid on the stove top, bring to a boil, reduce the heat, and simmer the proper flavor and consistency is achieved. Dépouille (skim off impurities) as needed. Remove the bay leaves, and adjust seasoning with salt and pepper to taste.
  9. While the shanks are cooking, prepare the gremolada garnish by mixing the finely minced lemon zest, garlic, and parsley. Set aside for service.
  10. To serve, place one shank on a preheated dinner plate, nappé with the sauce, and sprinkle generously with the gremolada.