Simple Veal Osso Buco

What a great day preparing my Veal Osso Buco.  I am not sure why people are so intimidated when it comes to this dish.  It is really rather simple.  Patience is not easy for a hungry cook.   I always suggest several things to my students and to anyone trying to cook this for the first time.  The first, never cook anything when you are starving.  If this is an issue, peel yourself some fruit and take a break.   (My mother lives by this rule).  Secondly, one needs patience in the kitchen.  Don't be in a rush.  Allow yourself plenty of time to make mistakes.   We all make them.   I assure you. You will be making this dish again and again.   
Special note:   I love the suggestion Mary made tonight on the http://www.facebook.com/sundayatthegiacomettis fan page. Be prepared, veal shanks can be expensive.  Her idea?  Buy them one at a time and tuck them away in the freezer.  Several weeks later, just defrost and cook.  This way you don't have to incur that huge expense all at once.  That would make me feel better.   I like the "By them on sale" suggestion.   Don't deprive yourself.   You may even like to try beef shanks or even lamb.  Whatever you try, the method is the same.  Here is the way I make Osso Buco.  Buon Appetito
Ingredients for  2
2 veal shanks with bone marrow about 1pound plus 1/2lb
2 teaspoons of sea salt
2 teaspoons of black pepper
One cup of unbleached flour 
One large carrot (about 3/4 cup diced)
1 large celery rib (about 3/4 cup diced)
1/2 sweet onion (white or italian sweet red, about 1/2 cup diced)
1 large clove of smashed garlic ( that will be removed while cooking)
3 tablespoons of olive oil
1 tablespoon of butter
1 tablespoon of vegetable oil
1 tablespoon of tomato paste
1 cup of white wine
2 cups beef stock or vegetable stock
Optional herbs like handful of sage, thyme.  I like to use sage and rosemary.   Use what you like but sage and veal go well together. 

Method: 
Heat your oil in the pan to medium.
Dry your veal thoroughly with paper towels.

 Salt and pepper your veal generously.  Tie your veal with kitchen string if you like.  This will keep the meat from coming away from the bone while cooking.  (Be sure and remove the string before serving).    Dredge the veal and coat well in flour.   

Heat your oils in a braiser or pot (preferably cast iron), that can comfortably accomodate your veal without crowding the pan.  Make sure it's deep enough to hold your liquids. 
Brown your veal on all sides on medium to low heat, being careful not to burn.

Remove the veal from the pan and cover loosely.   In the meantime, add your onion and a large clove of smashed garlic and saute until fragrant and somewhat translucent.  Remove the garlic and discard.

 

Add your celery and carrot and mix.  Give it a pinch of salt and put the lid on the pan.  Turn the heat to low for a few minutes.  Lift the lid and give the vegetables a mix until soft being careful not to burn.   When you vegetables are fragrant and soft, add your veal back to the pan and give them a turn.   Add your wine, broth, herbs and put a lid on the pan.

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Add your tomato paste, butter and gently turn your veal.

Add your liquids, herbs and put a lid on the pan.   

Cook for about 2 hours.  After an 1 hour and 1/2 remove the lid and give it a turn.  If liquid has evaporated to much, add a little water.  I did not have to do that.  It's all going to depend on finding the right pan to fit your veal. 

Continue to cook until the liquid has thickened and reduced by more than half.   Stick a fork into the veal.  It should easily pass through.   Buon Appetito! 

 Serve the sauce with some pasta or rice.  You can also plate the veal over some rice and top with some of the delicious sauce.  You can plate the veal either way.  Enjoy! Barbara