Osso Buco

01Method

1. 1

   Gather the rosemary, thyme, bay leaf and cloves onto a square of cheesecloth, then tie it closed with kitchen twine to form a bouquet garni.

2. 2

   Pat the veal shanks thoroughly dry with paper towels — dry meat browns much more evenly. Tie each shank around its circumference with kitchen twine to keep the meat attached to the bone. Season generously on all sides with salt and black pepper, then coat lightly in flour, shaking off any excess.

3. 3

   Heat the vegetable oil in a large heavy casserole over high heat until it just begins to smoke. Add the shanks and sear on every side until deep golden brown, roughly 3 minutes per side. Transfer to a plate and set aside.

4. 4

   Using the same pot, add the onion, carrot and celery. Season with a pinch of salt to help the vegetables release their moisture and cook, stirring occasionally, until softened and translucent, about 8 minutes.

5. 5

   Stir in the tomato paste until well combined. Nestle the seared shanks back into the pot, pour in the white wine and let the liquid reduce by half, approximately 5 minutes.

6. 6

   Add the bouquet garni and enough chicken stock to come about three-quarters of the way up the shanks. Bring to a boil, then reduce the heat to low, cover and simmer for approximately 1½ hours, or until the meat is very tender and beginning to fall from the bone. Turn the shanks and check the liquid level every 15 minutes, adding more stock as needed.

7. 7

   Gently lift the cooked shanks from the pot and arrange on a serving platter. Snip and remove the kitchen twine, then discard the bouquet garni.

8. 8

   Spoon all the braising juices over the shanks, scatter with chopped parsley and lemon zest, and serve immediately.