This dish’s primary ingredient, veal shank, is used in the classic osso buco. This traditional recipe is full of flavor and so tender. Typically prepared by braising, the meat will fall off the bone and melt in your mouth.
4 veal shanks (osso buco) Fontaine family
2 stalks celery, diced
2 large carrots, diced
2 onions, diced
4 cloves garlic, chopped
30 ml (2 tablespoons) olive oil
1 can (540 ml (19 oz) can) diced tomatoes
Flour for dusting shanks
Canola oil in sufficient quantity to cover the base of a large pan
30 ml (2 tablespoons) butter
15 ml (1 tablespoon) concentrated veal stock
375 ml (1½ cup) water
Preheat the oven to 350°F (180°C).
Cube two stalks of celery, two large carrots, two onions and four cloves of garlic.
In a large, thick and deep frying pan, add 2 tbsp. olive oil, cook the onions until tender and translucent.
Add garlic, celery and carrots, continue cooking for 2 or 3 minutes.
Add 1 can (540 ml (19 oz) can) diced tomatoes and continue cooking for 2 or 3 minutes. Reduce heat and simmer.
Dust the veal shanks with flour previously seasoned with salt and pepper.
In a large, thick, deep skillet, add canola oil to cover the bottom and melt 30 ml (2 tablespoons) of butter.
Brown the meat on both sides and set aside.
In a small saucepan, dissolve one tablespoon of concentrated veal stock in 375 ml (1½ cup) of water. Bring to a boil.
Transfer the vegetable mixture and tomato sauce to an ovenproof dish, then add the veal shanks and veal stock.
Cover and bake for 45 minutes at 350°F. Reduce oven temperature to 325°F (160°C) and bake 2 hours longer or until meat is tender.
Serve with risotto or pasta, and rapini.
Tips and Tricks
Gently prick the veal with a fork to check the doneness. If the meat comes off the bone easily, it is ready.