Whole Braised Veal Shanks

Name: Whole Braised Veal Shanks
Yield: serves: 4 to 6
Ingredients: 5 cloves garlic, 2 smashed and finely chopped, 3 just smashed; 1/4 cup finely chopped fresh rosemary; 2 whole veal shanks; Kosher salt; Extra virgin olive oil; 2 onions, coarsely chopped; 2 carrots, coarsely chopped; 3 celery ribs, coarsely chopped; 2 Granny Smith apples, cored and coarsely chopped; 1 cup tomato paste; 2 cups dry white wine; 2 bay leaves; 1 thyme bundle, tied with butcher’s twine

December 9, 2011

When I was working in Tuscany I made this dish every day. It’s a traditional osso bucco, but instead of using cross-sections, it uses the whole shank. I love it this way—big and meaty—but if you want to make these into individual portions, have the butcher cut the shanks into cross-sections for you. Because it’s a basic braise, you get started the way you would with any braise—by browning the meat really well and then browning the veggies. The big difference here is I’ve added apples to the soffritto for a little something special. SWEET!

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