Dinner Party · Italian
Osso Buco-Style Braised Veal Shanks
Tender veal shanks braised in a aromatic white wine and vegetable reduction, creating a sophisticated centerpiece for any gathering.
Why This Works
The gentle braising process breaks down the collagen in the veal shanks, transforming tough connective tissue into a luxurious, gelatinous sauce that coats the meat.
The Upgrade
Stir in a spoonful of gremolata (lemon zest, garlic, parsley) at the very end to cut through the richness of the veal.
Chef's Secret
Michelin TechniqueDusting the meat in flour is essential because it thickens the braising liquid naturally as the shanks simmer.
Ingredients
Total time including resting: 45 min
Directions
Dredge the veal shanks lightly in flour, shaking off the excess.
Heat olive oil in a heavy Dutch oven and sear the shanks until browned on both sides.
Remove the shanks, then add the onion, carrots, and celery to the pot, sautéing until soft.
Deglaze the pot with the white wine, scraping up all the brown bits from the bottom.
Return the shanks to the pot and pour in the beef stock until partially submerged.
Cover and simmer on low heat for 35 minutes until the meat is fork-tender.
Reduce the remaining liquid for 5 minutes before serving to create a rich glaze.
Wine Pairing
Chianti Classico
Red Wine
The BottleFontodi Chianti Classico
The high acidity and red fruit profile of Sangiovese cut through the luxurious marrow and braising liquid of the veal. It provides a refreshing lift to the slow-cooked savory depth of the dish.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Creamy Polenta
Soft, stone-ground polenta finished with a knob of butter.
Ingredients
Directions
Bring milk, stock, and salt to a gentle simmer in a heavy-bottomed saucepan over medium heat.
Gradually whisk in the cornmeal in a steady stream to prevent clumping.
Reduce heat to low and cook, whisking frequently, until the grains are tender and the texture is velvety, approximately 20 minutes.
Remove from heat.
Vigorously fold in the butter and Parmigiano-Reggiano until emulsified and glossy.
Adjust consistency with an extra splash of warm milk if necessary and serve immediately.
Side Dish
Steamed Asparagus
Fresh asparagus spears steamed until tender and finished with sea salt.
Ingredients
Directions
Bring one inch of water to a rolling boil in a wide skillet fitted with a steamer basket.
Place trimmed asparagus in the basket in a single, even layer.
Cover tightly and steam for 3 to 5 minutes until vibrant green and tender-crisp.
Immediately transfer asparagus to a warm serving platter.
Dot with butter and toss gently to coat.
Finish with a precise sprinkle of sea salt and lemon zest before serving alongside the veal.
Member Reviews
How did it turn out?
Rate this recipe
Decent flavor. Needed a bit more seasoning for my taste.
Really enjoyed this. I'd add a touch more acid next time, but very solid.