73: Osso Bucco / Tomato-Vanilla Broth / Braising Vegetables

It doesn’t get any better than a braised Osso Bucco, which translates into “hole in the middle.” The hole in the middle, of course, is the rich and succulent bone marrow that is the end prize of this fantastic dinner.

It’s somewhat of a traditional set up, plus a touch of vanilla that provides a silky texture. The gremolata looks a bit of overkill, but it actually doesn’t interfere with the flavor profile. In fact, it complements the flavors rather well, if I do so myself. Including the root vegetables the veal was braised in presents a layer of flavor uninterrupted.

Ingredients and Directions:

2 veal shanks, bone in

1 cup onion, diced

1 cup carrots, diced

1 cup celery, diced

1 medium potato, peeled and cubed

2 tablespoons tomato paste

1 cup chicken stock

1 cup dry white wine, a floral white like pinot grigio works nice

2 tablespoons fresh parsley, minced

1 lemon, zested

2 teaspoons vanilla extract

Bouquet garni – fresh sprigs of thyme, rosemary, parsley, basil, and halved garlic clove

Olive oil

Salt + pepper

Osso Bucco—Season shanks with salt and pepper. Heat olive oil over medium high heat in a dutch oven. Brown shanks 4-5 minutes. Remove to a plate.

Braising Set Up—In the same dutch oven with the veal juices and bits, add a couple tablespoons of olive oil and reduce heat to medium. Add onions, carrots, and celery to the pot, and sauté for 10 minutes with healthy pinches of salt and pepper. Now add the white wine, return heat to high, and reduce wine by half. Add tomato paste and stir to break up, cook for 1-2 minutes. Now place the shanks on top of this mixture.  Add chicken stock, bouquet garni pushed down into stock, tomato paste, and bring to a boil. Cover, reduce heat to low, and simmer for 90 minutes. Remove shanks to plate, and drain vegetables of their liquid. Skim fat off the top of the braising liquid. Plate shanks with a couple spoonfuls of sauce. Serve vegetables on the side.

Gremolata—It’s important to chop this fresh parsley in the beginning of your prep, so the warmth in your kitchen helps dry the parsley out a little bit. Combine parsley and lemon zest in a small bowl. Spoon mixture on top of the veal shanks.

Enjoy!!