osso bucco

Ingredients

• Cross cut veal shanks (one per person)
• Diced pancetta
• italian sofritto
• Red wine or beef stock to deglaze
• Canned diced tomatoes
• Tomato paste
• Bay leaf
• Star anise
• Thyme
• Rosemary
• Salt and pepper

Procedures

1. Preheat the oven to 425F
2. Season veal shanks with salt and pepper
3. Preheat the dutch oven on a pan
4. Render diced pancetta for oil, then remove rendered meat from the dutch oven
5. Sear all sides of the veal shank in the dutch oven until browned on all sides, then remove from pan
6. Drop italian sofritto into pan, and pour deglaze to cover halfway the sofritto mixture
7. Drop canned diced tomatoes and tomato paste, then return veal shanks to the dutch oven
8. Add bay leaf, star anise, thyme, and rosemary into the dutch oven, then mix everything together
9. Cover the dutch oven and bake in the oven for 2.5 hours, or until tender
10. If tender but too much broth, then reduce on stovetop until desired consistency

Notes

• Serve bone marrow on bread, can season with dijon mustard
• Can serve osso bucco sauce with pasta of choice