Rick Moonen, chef of the since-closed RM Seafood in Las Vegas, gave us his mom’s well-known recipe for Italian osso buco—fall-off-the-bone veal shanks braised in white wine. Serve them with mashed potatoes to absorb their wealthy pan gravy.
Yield: 6
Cook dinner Time: 3 hours
Elements
- 6 cross-cut veal shanks (1½ in. thick and eight–10 oz. every), tied tightly across the equator with twine
- Kosher salt and freshly floor black pepper
- 1 cup all-purpose flour
- 2 Tbsp. vegetable oil
- 3 Tbsp. unsalted butter
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 massive onions, finely chopped
- 2 Tbsp. tomato paste
- 5 thyme sprigs
- 3 parsley sprigs plus ⅓ cup finely chopped parsley leaves, divided
- 3 cups dry white wine
- 1 cup veal inventory, or beef inventory (optionally available)
- 2 bay leaves
- 3 Tbsp. finely grated lemon zest
- 8 garlic cloves, finely chopped
Directions
- Place a rack within the decrease third of the oven and preheat to 325°F. Pat the veal shanks dry with paper towels and season with salt and black pepper. Place the flour on a big, shallow plate. Dredge the shanks within the flour, shaking off any extra, and switch to a separate plate. To a big, heavy pot over medium-high warmth, add the oil. When it’s sizzling and shimmering, working in two batches, add the shanks and cook dinner, turning as soon as, till browned on each side, about 10 minutes complete. Switch to a clear plate.
- To the empty pot, add the butter, carrots, celery, and onions and cook dinner, stirring regularly and scraping up any browned bits, till the greens are softened, about 10 minutes. Stir within the tomato paste and cook dinner till thickened barely, about 2 minutes.
- Utilizing twine, tie collectively thyme and parsley sprigs, then add to the pot together with the wine, veal inventory (or 1 cup water), bay leaves, and reserved veal and any amassed juices. Carry to a simmer, season with salt and black pepper, and canopy.
- Bake till the meat flakes simply when pierced with a fork and is sort of falling off the bone, about 1½ hours. Utilizing a spider skimmer, switch the shanks to a plate and tent with foil. Discard the herb bundle and bay leaves. Place the pot over medium warmth and boil till the liquid is lowered by half, about 20 minutes. Flip off the warmth. Slide the veal shanks again into the pot, spoon with the sauce, and canopy to maintain heat.
- In a small bowl, toss collectively the chopped parsley, lemon zest, and garlic. Sprinkle half of the parsley combination over the veal shanks and serve, passing the remaining parsley combination on the aspect.
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