Ingredients

4 10-ounce slices of veal shank with bones, each about 1 1/2 inches thick (2 1/2 pounds total, about half bones and half meat)
1 tablespoon unsalted butter
1 tablespoon virgin olive oil
1 medium onion (5 to 6 ounces), peeled and finely chopped (1 1/4 cups)
1 small leek (about 4 ounces), trimmed (with most green parts left on), coarsely chopped, and washed in a sieve (3/4 cup)
1 medium carrot (3 ounces), trimmed, peeled, and coarsely chopped (1/2 cup)
6 cloves garlic, peeled, crushed, and finely chopped (4 teaspoons)
2 stalks celery (4 ounces), washed and coarsely chopped (2/3 cup)
1 teaspoon herbes de Provence
2/3 cup fruity white wine
2/3 cup water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 ripe medium tomatoes (10 to 11 ounces), halved, seeded, and cut into 1/2-inch pieces (1 1/4 cups
1 tablespoon grated orange rind
1 tablespoon grated lemon rind
1 teaspoon potato starch or cornstarch dissolved in 1 tablespoon white wine
1/2 cup shredded basil leaves

Directions

1. Pat the veal dry with paper towels. Heat the butter and oil in a large, sturdy saucepan or dutch oven. When they are hot, add the meat in one layer, and brown it over medium to high heat on all sides for about 12 minutes. Add the onion, leek, and carrot, mix well, and cook for 2 minutes. Then add the garlic, celery, herbes de Provence, wine, water, salt, and pepper, mix well, and bring the mixture to a strong boil. Reduce the heat to low, cover and cook gently for 1 1/2 hours, until the meat is tender when pierced with the point of a sharp knife.
2. Add the tomato, orange rind, and lemon rind, mix well, and bring back to a boil. Boil, uncovered, for 2 to 3 minutes. Add the dissolved starch mixture, and bring to a boil again. Remove the pan from the heat, add the basil, mix gently, cover and set aside until ready to serve. (This dish is more flavorful if allowed to sit for at least 30 minutes before serving. It can be made up to 8 hours ahead and reheated, with the basil added at the time of reheating.)
3. Serve a slice of shank with bone to each person. Pour sauce over and around the shanks, and serve them with Brown Saffron Rice (see link).

Jacques Pepin likes to serve his osso buco with Brown Saffron Rice (see link).

Jacques Pepin's Osso Buco
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