Dd's Osso Bucco

OSSO BUCCO

Adapted from Dd’s Table Talk

 

2 veal shanks, 3-inch thick, 1# each

garlic salt and freshly ground black pepper

flour, for dusting

1 TB+ 1 TB olive oil, divided

½ medium carrot, chopped

1small onion, chopped

1 rib celery, chopped

1 large tomato, chopped

4 cloves garlic, chopped

1 1/2 heaping tablespoons tomato paste

2 c. beef stock

2 c. red wine

½ tsp. dried thyme

2, 3-inch orange peels

Salt and freshly ground black pepper

 

Generously season shanks with garlic salt and pepper. Dredge in flour well.

In a saucepot over medium high heat, brown shanks in olive oil. Remove. 

Add remaining olive oil into saucepot; sauté vegetables and garlic.  Stir in tomato paste until well combined. Return shanks into saucepot. 

Add stock, wine, thyme and orange peel. Bring to a gentle simmer.  Cover; leaving lid slightly ajar.  Simmer 2 hours. Turn shanks over every 30 minutes.

 

Transfer shanks to a serving platter.  Bring sauce mixture to a boil and reduce. Check for seasoning, adding salt and pepper as needed. 

For service spoon sauce over shanks.  Serves 2.