Name: Braised Veal Shanks
Cook time: 1 hr
Total time: 4 hr
Yield: Makes 4 main-course servings
Ingredients: 2 cups veal demiglace (16 fl oz)*; 4 (1-lb) meaty cross-cut veal shanks (osso buco), each tied with kitchen string; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup all-purpose flour; 1 1/2 tablespoons olive oil; 3 tablespoons unsalted butter; 2 medium onions, cut into 1/4-inch dice (2 cups); 2 medium carrots, cut into 1/4-inch dice (1 cup); 2 celery ribs, cut into 1/4-inch dice (1 cup); 1 garlic clove, finely chopped; 1 1/2 cups dry red wine; 1 (28-oz) can whole tomatoes in juice, drained and coarsely chopped; 1 Turkish or 1/2 California bay leaf (preferably fresh); 2 teaspoons chopped fresh flat-leaf parsley; 1 teaspoon finely grated fresh orange zest; 3/4 teaspoon finely chopped fresh rosemary; 3/4 teaspoon finely chopped fresh thyme; Accompaniment: wild mushroom risotto

Osso Buco

You can begin making the risotto that accompanies this osso buco while the sauce for the veal is reducing.

Active time: 1 hr Start to finish: 4 hr

Cooks' note:

•Osso buco (without gremolata) can be made 1 day ahead. Cool completely, uncovered, then chill, covered.

*Available at specialty foods shops and cooking.com.

Recipe notes

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