· 4 to 6 veal shanks, about 2” thick (allow one shank per person)
· 2 tbsp olive oil
· 2 tablespoons butter
· 2 large onions (Maui or sweet Vidalia—very important), thinly sliced
· 2 large carrots, peeled and cut on the diagonal, or whole baby carrots
· 2 stalks of celery (the center stalks with leaves), chopped
· 1⁄2 pound mushrooms, sliced
· 1⁄2 pound chanterelles, sliced
· 4 cloves garlic, finely chopped
· 2 bay leaves, broken in half
· 2 sprigs of rosemary
· 1 teaspoon fresh thyme, chopped
· 1 teaspoon fresh oregano, chopped
· 3 teaspoons fresh Italian parsley, finely chopped
· 2 tablespoons tomato paste
· 10 Roma tomatoes, fresh and cut into quarters
· 1 tablespoon dark brown sugar
· 1 1/2 cups dry red wine
· 1 1/2 cups dry white wine
· 1⁄2 cup freshly grated Parmigiano-Reggiano
· 2 cups homemade beef broth OR 1 Knorr beef bouillon cube and 1 Knorr chicken bouillon cube, dissolved in 2 cups boiling water
· Salt and freshly ground black pepper, to taste
· Parmesan Reggiano cheese flakes, for garnish
- 1.
Preheat the oven to 350°F. Pat the shanks dry with paper towels. Season generously on all sides with salt and pepper.
- 2.
Heat the oil and butter over high heat in a Dutch oven. When the butter turns slightly brown, add the veal shanks, 2 or 3 at a time to prevent overcrowding.
- 3.
Sear and brown the shanks on all sides. Remove and set aside.
- 4.
In the same pan, add the onions and cook until tender and golden brown.
- 5.
Add the remaining vegetables and cook until tender and golden brown. Add the garlic, bay leaves, brown sugar, and herbs. Continue cooking for 2 to 3 minutes until the garlic is golden. Season with salt and pepper to taste.
- 6.
Stir in the tomato paste, tomatoes, parmesan, parsley, both wines, and beef broth. Mix well, scraping the bottom of the pan with a spatula, until it comes to a boil. Reduce the heat and simmer until the liquid has reduced by one-third.
- 7.
Add the veal shanks.
- 8.
Bring to a boil over high heat, stirring gently.
- 9.
Cover and place on the middle rack of the preheated oven for 2½-3 hours, or until the meat falls off the bone. Stir gently halfway through cooking.
- Notes.
Just before serving, sprinkle Reggiano Parmesan shavings over the piping hot Osso Bucco.
Serve with creamy polenta, pasta, rice, or mashed potatoes.
I recommend preparing this the day before, it tastes even better the next day.
