Osso Buco (Braised Veal Shanks)

                                        [Headnote description to follow.]

Ingredients:

For the bouquet garni:

Wrap the following herbs and spices in cheesecloth and bind with twine:

1 sprig fresh rosemary

2 sprigs fresh thyme

2 dry bay leaves

2 whole cloves

Ingredients:

3 whole veal shanks (1 lb each, or 6 pcs, 1/2 lb each), trimmed of excess fat (you can also use beef shanks)

Sea salt and fresh ground black pepper, to taste

All-purpose flour, for dredging the shanks

1/2 cup vegetable oil

1 small onion, diced into half-inch cubes

1 small carrot, diced into half-inch cubes

1 stalk celery, diced into half-inch cubes

1 tablespoon tomato paste

1 cup good-quality dry white wine

1 bouquet garni (see note above)

3 cups low-sodium chicken stock, divided

1/2 cup frozen peas, thawed (optional)

3 tablespoons fresh flat-leaf parsley, chopped

1 tablespoon lemon zest

Directions:

Secure the meat to the bone of the shanks by tying kitchen twine around it. Pat the meat dry with paper towels; remove as much moisture as possible for better browning. Season with sea salt and freshly ground pepper. Dredge each shank lightly in flour, shaking off excess flour.

Using a large, heavy-bottomed Dutch oven, heat the vegetable oil until almost smoking; add the shanks in one layer and brown all sides, 2-3 minutes per side (do this in batches, and do not crowd the shanks together). Transfer to a plate and set aside.

In the same pot, add the onion, carrot, celery and some salt. Sauté until soft, 8 to 10 minutes. Stir in the tomato paste and mix very well. Add the browned shanks and white wine; simmer until liquid is reduced by half, 5 to 6 minutes. Add the bouquet garni and 2 cups of the chicken stock, and bring to a boil. Turn heat to low, cover the pot and simmer for 1 1/2 hours, or until the meat is falling off the bone. Stir in the peas. [Note: Check every 15 minutes, turning the shanks and adding more stock if necessary (the liquid should always be up 3/4 of the shanks).]

Carefully scoop out the shanks and place in serving platter; remove the twine. Scoop out the bouquet garni from the pot and discard. Pour the sauce over the shanks, and garnish with chopped parsley and lemon zest. Serves 6.