VEAL OSSO BUCCO

Origin meats are doing veal and I am so excited to be able to share this with you.

Ingredients

1 sprig fresh rosemary

1 sprig fresh thyme

1 dry bay leaf

2 whole cloves

800-1kg Veal osso bucco

Sea salt and freshly ground black pepper

flour, for dredging

1/2 cup vegetable oil

1 small onion, diced

1 small carrot, diced

1 stalk celery, diced

1 Tbsp tomato paste

1 cup dry white wine

3 cups chicken stock

3 Tbsp fresh flat-leaf Italian parsley, chopped

1 Tbsp lemon zest

Method

For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Season each piece of veal with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

In a large casserole dish with lid, heat vegetable oil until smoking. Add the veal to the hot pan and brown all sides, about 3 minutes per side. Remove and reserve.

In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned veal to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the herbs and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning the veal and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

Serve with creamy mashed potato, or the classic risotto Milanese if feeling adventuress!