I used to work at an upscale restaurant in D.C. in my early twenties and they would serve Osso Buco occasionally. People would swear by it ~ they’d even eat the bone marrow (I always thought that was weird…until today!). I was reminded of Osso Buco again about a month ago when I saw it on a vendor sign at my Farmer’s Market; however, they were only cut about an inch thick. I had remembered them being a thicker cut, so I held off that day. Last week, I went to Whole Foods and asked the butcher to cut some veal shanks with a 2-inch thickness…I only bought two that day, because I was just cooking for me and my husband that meal but feel free to double or triple it depending on the amount of guests you have. This dish is fall-off-the-bone, smooth, flavorful, hearty…it’s just damn good!
2, 2-inch veal shanks
1/8 cup coconut flour
Sea salt & ground pepper
2T butter, organic & unsalted
1.25 cup mushrooms (your choice of variety ~ I used bellas)
1 small yellow onion
1 large carrot, peeled
1 celery stalk
1 cup of dry white wine
1 cup beef stock
2T fresh parsley, chopped
Zest of 1 lemon
3 garlic cloves
Pre-heat oven to 300 degrees.
Pat the shanks dry with a paper towel. Lightly dredge the shanks with the flour and liberally season with salt and pepper.
In a Dutch oven, melt the butter on medium-high heat. Place shanks in the pot and brown on all sides. Remove from pot and set aside.
In a food processor, place mushrooms, onion, carrot and celery and pulse until finely chopped. Add veggies to the put used to brown the shanks and cook until tender.
Add the white wine. Stir the ingredients, scraping the “brown bits” from the bottom of the pan lending flavor to your veggies. Bring to a boil and reduce liquid by half. Add broth and stir.
Add shanks to the mixture. Lid the pot. Cook for two hours.
Turn the oven off and let the Dutch Oven remain in the stove for 15 minutes to rest.
While cooking, mix gremolata mixture and refrigerate.
To serve, place a shank on a plate. Spoon veggie mixture around the shank. Sprinkle liberally with the gremolata.