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
- 2 tablespoons organic butter or ghee
- 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
- 2 tablespoons choped fresh parsley
- Zest of 1 lemon
- 3 garlic cloves
- Preheat oven to 300 degrees F.
- 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 pot 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 shanks are 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.