Osso Buco

Instructions

1. Pat veal shanks dry and season lightly with salt and pepper. Tie each piece with cotton kitchen twine. Dredge veal shanks in flour. Melt butter and olive oil over medium heat in a heavy saucepan that can be transferred to the oven. Add veal and brown lightly on both sides for 6-8 minutes.
2. Remove from heat. Add cognac to the pan, carefully ignite and shake pan until flames subside. After the flame burns out, remove veal shanks from pan, set aside, and return pan to low heat.
3. Add chopped onion, garlic, carrots, celery and tomatoes and gently sauté. Then add herbs, bouquet garni, and veal or beef or chicken broth and white wine. If you choose to use veal demi glace, it is much easier to buy than to try and make it yourself. It is usually very concentrated and comes in a small container and looks like a gel or paste. Follow the directions on the container to see how to dilute it to get 3 cups of liquid. I prefer to use demi glace because it results in a much richer and denser tasting sauce.
4. Immerse veal shanks in the sauce, making sure that the broth covers about 3/4 of the shank, and bring the veal and the sauce to a steady simmer on the stovetop. Transfer the covered pot to the 350 degree oven. Simmer for about 2 - 2.5 hours or until very tender.
5. When done, remove veal from pot and keep warm and covered. Reduce pan juices until thickened. While reducing the sauce, remove the string from each veal shank and dispose. Pour the sauce over the veal and garnish with gremolata.
6. Great served with polenta or a traditional saffron and lemon risotto. Best part: You may want to place a small spoon at each place to scoop the rich and decadent marrow from the "hole in the bone."

• Servings : 8
• Recipe Type : All Recipes, Mains