Cross-cut veal shanks are the cut for osso buco, a braised dish. The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth. But it’s the addition of orange zest and oil-cured black olives that makes this a standout. Like most slow-cooked dishes, you can make this a few days ahead and it will only be better for the wait. The tradition is to serve the veal (you can use pork, if you prefer) with a last-minute dusting of gremolata, a mix, in this case, of basil, orange zest and garlic. Osso buco is good over rice, noodles or other grains; I like it over mashed potatoes or a smooth squash purée.
For the osso buco:
- 128-ounce can whole, peeled tomatoes, preferably imported
- 3tablespoons canola oil
- 6veal osso buco or 12 pork ones, patted dry
- Salt and freshly ground pepper
- 2tablespoons olive oil
- 4cloves garlic, finely chopped
- 2carrots, thinly sliced
- 1large onion, finely chopped
- 3sprigs thyme, leaves only
- 1bay leaf
- 6anchovy fillets
- 1cup dry white wine
- 1cup chicken broth
- ¾cup oil-cured black olives, pitted
- 4wide strips orange (or lemon) zest
- Pinch red-pepper flakes
For the gremolata:
- Rind of 1 orange (or lemon), finely chopped
- ¼cup basil leaves, finely chopped
- 1clove garlic, finely chopped
- Coarse salt and freshly ground black pepper
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (6 servings)
555 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 61 grams protein; 229 milligrams cholesterol; 1354 milligrams sodium
To make the osso buco:
- Center a rack in the oven, and preheat it to 350. Cut the tomatoes into pieces, and reserve the juice; set aside.
- Heat the canola oil in a Dutch oven (or other large pot) over medium heat, and working in batches, brown the meat on all sides, about 10 minutes. Season with salt and pepper and transfer to a bowl as the pieces are browned. Discard the oil.
- Add the olive oil, garlic, carrots, onion and herbs to the pot. Season with salt, and cook over low heat, stirring, until the vegetables are soft but not colored, 10-15 minutes. Stir in the anchovies, and cook a minute or two, until they dissolve. Increase the heat, add the wine and boil until almost evaporated. Stir in the broth, tomatoes with their liquid, olives, zest and pepper flakes. Return the meat, submerging as much of it as possible. Seal the pot with foil, and cover with the lid. Slide the pot into the oven.
- Braise for 1½ hours — if the meat is falling off the bone, it’s done; if it’s not, give it another 30 minutes or so.
To make the gremolata:
- Mix all the ingredients together.
- Serve the meat with the sauce (or refrigerate for up to 3 days; reheat gently). Pass the gremolata at the table.