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Slow-Braised Osso Buco (Italian Veal Shank)



Yield: 3-5 servings


2-3 Veal Shanks (1.5 inches thick)

1 cup rough chopped yellow onion

½ cup fine-diced celery

½ cup fine diced carrot

2 tsp fresh chopped garlic

1 bay leaf

1 tsp fresh chopped thyme

1 tsp fresh chopped rosemary

½ cup red wine

1 cup rich veal or beef stock

¼ cup flour

2 Tbsp butter

1 Tbsp Chicago seasoning salt or desired seasoning mix

1 tbsp tomato paste

Pinch S&P

Method: Pre-heat Oven to 350 degrees, Heat a large Dutch oven over medium heat. Add the butter and heat until browned. In a shallow bowl or plate combine the flour with the seasoning salt and dredge the shanks in the seasoned flour. Shake the shanks to remove any excess flour, then transfer shanks to the pot and cook until well-browned on all sides, working in batches if necessary, 6 to 8 minutes. Remove the shanks to a roasting pan or deep lasagna pan large enough to hold the shanks in 1 layer and set aside. Add the onions, celery and carrots to the Dutch oven and cook until softened and lightly browned around the edges, 4 to 6 minutes. Add the garlic, bay leaves, thyme, rosemary, salt and pepper and cook for 1 minute. Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pan Add tomato paste. Transfer to the roasting pan along with the stock and bring to a boil on the stove top. Cover the roasting pan and transfer to the oven. Cook for about 2- 2 1/2 hours, or until the shanks are very tender.

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