Finally we found veal shank here in Vancouver, so I decided to do Osso Buco when we had to stay home due to the smoke. Feel sorry for those people in the states who had to run away from their home due to the fire. It is totally heart broken. Since we still don’t have a slow or pressure cooker, I cooked Osso buco in the oven and served with polenta.
2 pieces of veal shank, bone in.
Salt and pepper
1/2 cup of flour
1 tablespoon of olive oil
1 tablespoon of butter
1 carrots, chopped in about 1cm cubes
1 stalk of celery,chopped in about 1cm cubes
1/2 onion,chopped in about 1cm cubes
2 cloves of garlic, chopped
1 tablespoon of tomato paste
1/2 of white wine
1 cup of chicken soup (water + chicken stock cube or powder should work)
Rosemary and sage
Lemon zest (1/2 lemon)
Parsley
1. Preheat oven at 300F.
2. Pat veal shank with a kitchen paper to remove moisture. Season with salt and pepper on both sides, and coat with 1/2 cup of flour. Keep the flour dropped from the veal.
3. Heat olive oil and butter in a cast iron pot. At the medium to high heat, cook floured veal shank. Do not move until the bottom side is browned. It should be about 4-5 mins. Flip them and do the same. Keep the veal shank on a plate.
4. Add carrot, celery and onion to the pot. Cook until it becomes soft, and add the excessive flour dropped from the veal shank, and cook with the vegetables.
5. Add garlic and tomato paste and cook for 30 secs. Then add white wine. Use a wooden spatula, scrape up any browned bits from the bottom of the pot.
6. Add 1 cup of chicken soup. Then move back the veal shank to the pot. Add rosemary and sage.
7. Cover the pot, and put it in the oven for 1 hour. Check the pot at 1 hour, if it is boiled, reduce to 280F for the next 1-1.5 hours.
8. Grade the lemon zest, and chop parsley and add them before serving.
9. Serve with polenta.