Osso Bucco with Red Wine

Have your butcher tie the pieces of veal shank around the middle with cotton kitchen string like a belt; this will help the meat keep its shape as it cooks. You can also tie the veal yourself. Serve the osso buco with small spoons so guests can scoop out the luscious marrow.

Directions

The osso buco can be refrigerated overnight and reheated, covered, in a 325° oven.

1. Preheat the oven to 325°. Heat the olive oil in a large enameled cast-iron casserole. Season the veal shanks with salt and pepper and cook over moderate heat until browned, about 8 minutes per side. Transfer the shanks to a plate.
2. Add the carrots, onion, celery and garlic to the casserole. Reduce the heat to moderately low and cook, stirring, until tender, about 7 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 5 minutes. Add the tomatoes and chicken stock and bring to a simmer over high heat.
3. Return the shanks to the casserole, nestling them into the vegetables; add any accumulated juices. Cover the casserole and braise the shanks in the oven for 1 hour. Turn the shanks, cover and cook for about 1 hour longer, until the meat is very tender. Transfer the shanks to a rimmed platter and cover loosely with foil. Measure the sauce; you should have 2 cups. If necessary, reduce the sauce over high heat. Season with salt and pepper.
4. Cut the strings off the shanks. Spoon the sauce on top and serve.

Wine Recommendation: Serve a red that echoes the wine in the osso buco and stands up to the mushrooms and pancetta. A good choice would be the 1997 Jacopo Biondi Santi Sassoalloro or the 1997 Michele Chiarlo Barbera d'Asti Superiore.

Michele Scicolone, Food & Wine Magazine
Copyright © American Express Publishing Corporation. All Rights Reserved
Photo image © Evan Sklar

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