Back to 4 servings For the veal shanks and braise rough chopped fresh rosemary 2 Tbsp. rough chopped fresh rosemary 3 Tbsp. chopped fresh thyme 5 dry bay leaf dry bay leaf 8 dried Juniper berries dried Juniper berries Kitchen twine, for tying the veal shanks 4 whole veal shanks (about 1 pound per shank) whole veal shanks Salt and freshly ground black pepper Flour, for dredging 1 1/2 cup vegetable oil 1 small onion, diced into 1/2-inch cubes small onion 3 carrots, diced into 1/2-inch cubes carrots 3 stalks celery, diced into 1/2 inch cubes stalks celery 5 garlic cloves rough chopped garlic cloves 1 can 14.5 oz. peeled tomatoes 2 cup dry white wine 3 cups chicken stock 1 cup veal demi-glace (if available)
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1 Step 1: Preheat the oven to 325F.2 Step 2: For the veal shanks, pat dry with paper towels to remove any excess moisture.3 Step 3: Secure the meat to the bone with the kitchen twine.4 Step 4: Dredge the shanks in seasoned flour (flour with salt and pepper), shaking off excess.5 Step 5: Using a roasting pan or Dutch oven heat vegetable oil until close to smoking.6 Step 6: Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side.7 Step 7: Remove browned shanks and reserve.8 Step 8: In the same pot, add half the wine and deglaze then add all of the fresh vegetables and herbs.9 Step 9: Saute until soft and translucent, about 8 minutes.10 Step 10: Add the tomatoes and mix.11 Step 11: Return browned shanks to the pan and add the remaining white wine and reduce liquid by half, about 5 minutes.12 Step 12: Add the chicken stock and demi-glace then bring to a boil.13 Step 13: Cover and place in oven.14 Step 14: Bake 2 – 2 1/2 hours, or until the veal is tender.15 Step 15: Carefully remove the cooked shanks from the pot and cut off the kitchen twine.16 Step 16: Remove bay leaves.17 Step 17: Puree and season (if necessary) the remaining ingredients from the pan and pour over the shanks (if the sauce is thin return it to a pan and reduce).18 Step 18: Garnish with Gremolata and serve over soft polenta.getsaucepan.com/r/ce8dbae9-f634-4d11-a7e9-904c30d19cfb · Original: https://montanachef.com/classic-italian-osso-bucco/
