Ingredients with Measurements:
- 4 veal shanks (about 1 1/2 pounds each)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups dry white wine
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a shallow bowl, mix together the flour, salt, and pepper.
3. Dredge the veal shanks in the flour mixture, shaking off any excess.
4. In a Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium-high heat.
5. Brown the veal shanks on all sides, about 5 minutes per side. Remove from the pot and set aside.
6. Add the onion, carrots, celery, and garlic to the pot and sauté until softened, about 5 minutes.
7. Add the white wine, chicken broth, tomato paste, bay leaves, thyme, and rosemary to the pot and bring to a simmer.
8. Return the veal shanks to the pot, making sure they are submerged in the liquid.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Braise the veal shanks for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.
11. Remove the pot from the oven and transfer the veal shanks to a serving platter.
12. Skim any fat from the surface of the braising liquid and discard the bay leaves.
13. Serve the veal shanks with the braising liquid spooned over the top.
Time:
Preparation time: 20 minutes
Cooking time: 2 1/2 to 3 hours
5. Temperature:
Preheat oven to 350°F.
Serving size:
4 servings
Nutritional information:
Calories: 650
Fat: 29g
Saturated Fat: 12g
Cholesterol: 230mg
Sodium: 1,200mg
Carbohydrates: 14g
Fiber: 2g
Sugar: 5g
Protein: 70g
Substitutions for ingredients:
- Beef shanks can be substituted for veal shanks.
- Red wine can be substituted for white wine.
- Beef broth can be substituted for chicken broth.
Variations:
- Add chopped mushrooms to the pot with the vegetables.
- Use a slow cooker instead of the oven to braise the veal shanks.
- Add chopped fresh parsley to the braising liquid before serving.
Tips and tricks:
- Make sure to brown the veal shanks well before braising to develop a rich flavor.
- If the braising liquid is too thin, remove the veal shanks from the pot and simmer the liquid on the stovetop until it thickens.
- Serve the braised veal shanks with mashed potatoes or polenta to soak up the delicious braising liquid.
Storage instructions:
Leftover braised veal shanks can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the veal shanks and braising liquid in a pot and heat over medium-low heat until warmed through.
Presentation ideas:
Serve the braised veal shanks on a large platter with the braising liquid spooned over the top. Garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Mashed potatoes
- Polenta
- Roasted vegetables
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Creamy polenta
Troubleshooting advice:
- If the braising liquid is too thin, remove the veal shanks from the pot and simmer the liquid on the stovetop until it thickens.
- If the veal shanks are not tender after 2 1/2 to 3 hours of braising, continue to cook until they are falling off the bone.
Food safety advice:
- Make sure to cook the veal shanks to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover braised veal shanks in the refrigerator for up to 3 days.
Food history:
Braised veal shanks with white wine is a classic French dish known as osso buco. It originated in Milan, Italy, and is traditionally made with veal shanks braised in white wine and served with gremolata.
Flavor profiles:
Rich, savory, and slightly sweet from the white wine.
Serving suggestions:
Serve the braised veal shanks with a crusty baguette and a glass of white wine.
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Region: Italian
Taste: Savory, Rich, Tangy, Herbaceous, Umami