01.06.06
Veal Ossobuco with Vegetables. Italian Recipes
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Veal Ossobuco with Vegetables
4 veal shanks (1/2 pound each, preferably center-cut)
¼ cup unbleached all-purpose flour
¼ cup extra-virgin olive oil
¼ pound Pancetta, diced
1 medium yellow onion, minced
2 garlic cloves, minced
1 celery stalk, minced
3/4 teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup dry white wine
4 plum tomatoes, peeled, seeded, and diced (canned San Marzano is fine)
1 cup chicken broth (optional)
12 baby carrots
12 new red-skinned potatoes, scrubbed
Dredge the shanks in the flour, shaking off the excess. Heat the olive oil in a 12-inch sauté pan over a medium-high flame. Add the veal shanks and cook until lightly browned on both sides, turning once, about 5 minutes per side. Add the Pancetta, onion, garlic, and celery, season with the salt and pepper, and cook until the vegetables soften and the Pancetta becomes golden, about 5 minutes.
Pour in the wine, stirring to dislodge any clinging bits that may have stuck to the pan, and release them into the sauce. Cook 5 minutes, then add the tomatoes, cover, and lower the heat to medium-low. Cook for 1 and 1/2 hours, add the baby carrots and baby potatoes, and cover again.
Cook ½ hour longer, or until the veal shanks are extremely tender and the vegetables are cooked, adding a little chicken broth if the liquid in the pan dries out. Serve hot. Serves 4.
