Literally translated, osso buco means bone with a hole,
And in veal shanks, that hole contains marrow.
If possible, choose veal hind shank, which is meatier than those from the foreshank.
Preheat the oven to 325 degrees. Pat dry:
8 slices veal shank, 1 ½ inches thick
Heat in a large Dutch oven over medium- high heat:
2 tablespoons olive oil
Add the shanks in batches and brown well on all sides,
Adding more oil as needed. Remove to a plate.
Reduce the heat to medium-low and add to the pot:
1 small carrot, chopped
1 small onion, chopped
½ celery rib, chopped
4 garlic cloves, minced
1 small Bouquet Garni
Cook, stirring until the vegetables are softened. Return
The shanks to the pot, arranging in a single layer. Add:
1 cup dry white wine
1 cup veal or chicken stock or brother, or as needed
Black pepper to taste
The liqud should reach about halfway up the shanks.
Increase the heat to high and bring to a boil.
Cover, place in the oven, and braise for 1 hour. Turn the slices over and add
If needed to keep the level halfway up the shanks:
(1 to 2 cups veal or chicken stock or broth)
Braise until the meat is tender, about 1 hour more. Turn off oven, remove the shanks o an ovenproof serving platter and keep warm in the oven. Spoon off any fat from the braising juices, strain the juices into a saucepan, and boil over high heat until slightly thickened. Before serving, stir in:
Salt and black pepper to taste
Spoon the sauce over the meat and serve with:
Risotto Milanese or Soft polenta
And scoop the marrow from the bones with a marrow
spoon to eat or spread on bread or toast.