Somerset Ridge Veal Osso Bucco

Prep Time20 mins
Cook Time3 hrs
Course: Main Course

Ingredients

  • 4 tbsp canola oil
  • 8 veal shanks 1 1/2 to 2 inches (4 to 5 cm) thick
  • Kosher salt and freshly ground black pepper
  • 2 medium yellow onions cut into 1-inch (2.5-cm) thick slices
  • 2 medium carrots cut into 1-inch (2.5-cm) pieces
  • 10 medium garlic cloves
  • 6 sprigs fresh thyme
  • 2 cups Somerset Ridge Chardonel
  • 6 - 8 cups store-bought or homemade beef stock
  • 1 can whole peeled San Marzano tomatoes 28-ounce
  • Grated zest and juice of 1/2 lemon
  • 1/2 cup fresh flat-leaf parsley leaves

Instructions

  • Preheat the oven to 375°F (190°C)
  • In a large Dutch oven set over high heat, warm 2 tablespoons oil
  • Arrange the veal shanks on a flat surface, pat them dry, and season them generously on all sides with salt and pepper
  • Brown the first 4 shanks on all sides in the hot oil, 5 to 6 minutes per side.
  • Place the shanks on a baking sheet
  • Add 2 more tablespoons oil to the Dutch oven and let the oil heat
  • Brown the remaining 4 shanks. Don’t rush the browning—it’s the most important part in building deep flavor
  • Transfer the second batch of shanks to the baking sheet
  • Reduce the heat under the Dutch oven to medium and add the onions, carrots, garlic, thyme sprigs, and the Chardonel Wine
  • Simmer until the wine is reduced by half, 7 to 8 minutes
  • Return the shanks to the Dutch oven and cover them with 6 cups beef stock, the tomatoes and their juices, and, if needed, a little water to fully cover the veal
  • Bring the liquid to a simmer over medium heat and skim any impurities from the surface
  • Cover the Dutch oven and place it in the center of the oven
  • Braise until the shanks are completely tender, 1 1/2 to 2 1/4 hours
  • If the liquid reduces so that less than half the meat is covered, add 2 cups stock and continue cooking the meat
  • If ,after 1 1/2 hours or so, the meat isn’t completely tender, don’t be afraid to add some water and cook it longer
  • Place the shanks on a platter and season with salt
  • Simmer the cooking liquid remaining in the Dutch oven over medium heat until slightly reduced, about 10 minutes
  • Taste and adjust the seasonings accordingly and stir in the lemon zest and juice and the parsley
  • Pour the sauce over the shanks. Serve immediately.