This is a recipe for a special occasion because veal shank is one of the most expensive cuts of meat you can buy. But it is so worth it. I have consistently found that when I serve this dish, the dinner table remains quiet for the first 5-10 minutes. My take on Osso Buco is lighter and brighter that the traditional because of the veggies I use. Serve this with rice, pasta or polenta.
For this recipe you will need:
- 4 Pieces Veal Shank, About 1 1/2 Inches Thick
- 1/2 Cup Flour
- 1 Tsp. Salt
- 2 Tbsp. Victoria Taylor’s Mediterranean Seasoning
- 2 Tbsp. Olive Oil
- 2 Tbsp. Butter
- 3 Carrots. Peeled, Halved Lengthwise and Sliced Into 1/2 Inch Pieces
- 1 Medium Onion, Chopped
- 1 Red Bell Pepper, Cut Into 1/4 Inch Strips
- 3 Tbsp. Fresh Lemon Juice
- 2 Tbsp. Lemon Peel, Chopped Fine
- 1 Large Cup (28 oz) Diced Tomatoes
- 1 Cup Dry White Wine
- 1/4 Cup Chopped Fresh Italian Parsley
For this dish, choose a high sided sauté pan with a cover that will accommodate all the shanks snugly in a single layer without overlapping. Combine the flour and salt in a bowl. Coat the veal shanks with the flour mixture, shaking off any excess. Heat the olive oil and the butter in the pan until hot, but not smoking. Brown the veal shanks on both sides over medium to high heat and set them aside.
Now add the white wine to the pan and cook over medium heat for about 5 minutes scraping up any of the brown bits from the bottom. Return the veal to the casserole and add the carrots, onions, bell peppers, and seasoning.
Now add the tomatoes, lemon juice and lemon peel. Bring the mixture to a boil and reduce to simmer, covered.
Cook the shanks for 2 hours or until the meat comes off easily from the bone.
Add more white wine or water as needed during the cooking process. When you are ready to serve, garnish the osso buco with the chopped parsley. If you have any of the sauce left over reserve and freeze for use in soup stock later.