Osso Buco

Ingredients

• 4-6 veal osso buco shanks
• Salt
• Freshly ground black pepper
• 2-3 tablespoons beef tallow or butter
• 1/2 onion, finely diced
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• 3-4 garlic cloves, minced
• 1/2 cup dry white wine
• 1 1/2-2 cups beef or veal stock
• 1-2 tablespoons tomato paste
• 1 bay leaf
• 3-4 sprigs fresh thyme
• 1 small sprig rosemary, optional
• 1-2 tablespoons cold butter

Directions

1. Preheat oven to 300°F.
2. Pat the veal shanks dry and season generously with salt and black pepper.
3. Heat the beef tallow or butter in a large Dutch oven over medium-high heat. Sear the shanks until deeply browned, about 4-5 minutes per side. Remove and set aside.
4. Reduce heat to medium. Add onion, carrot, and celery and cook until softened and lightly browned, about 5-7 minutes.
5. Add garlic and cook for about 30 seconds.
6. Add tomato paste and cook for 1-2 minutes.
7. Add the white wine, scraping up the browned bits from the bottom of the pot. Simmer until the wine is reduced by approximately half.
8. Return the shanks to the Dutch oven. Add enough stock to come approximately halfway up the sides of the meat.
9. Add the bay leaf, thyme, and rosemary.
10. Cover and transfer to the oven. Braise for 2 1/2-3 1/2 hours, until the meat is very tender but still attached to the bone.
11. Carefully remove the shanks and keep warm.
12. Remove the herbs and reduce the braising liquid over medium-high heat until concentrated and glossy. For a smoother sauce, strain the liquid before reducing.
13. Remove the sauce from the heat and whisk in 1-2 tablespoons cold butter.
14. Spoon the sauce generously over the osso buco and serve immediately.