Ingredients
- 4 pieces of osso buco (veal shank)
- a nice size carrot, chopped finely
- nice onion, chopped finely
- couple cloves of garlic, smashed & remove the skin
- bay leaf
- any aromatics you like - rosemary, we used juniper berries because we have them in the woods
- a little flour for dusting
- salt & pepper
- a good handful (about 5 oz.) of canned tomatoes, skins removed or fresh tomatotes with skins & seeds removed
- olive oil
- butter
- white wine (couple of glugs)
- half a cup of water or stock
Method
- Salt & pepper the osso buco & then dredge in the flour
- In a good size casserole or roasting pan, on med-high heat, add a glug or 2 of olive oil & a pad of butter.
- Sauté the osso buco for 2 minutes on each side.
- Then add the vegetables & continue cooking the osso buco, turning frequently until it is nice & colored
- Add the white wine cook until the wine is reduced by 2/3
- Add the tomatoes, aromatics, crack of pepper & salt, water or stock & bring up to a simmer.
- Remove from stove & place in a 350 degree oven, uncovered for about an hour & half or until the centers of the bone have melted away & the meat is falling away from the bone
- If you need to add a little more water or stock towards the end, do so
- Serve over polenta, potatoes or rice to soak up the juices with the gremolata