Easy osso buco
Uncooked veal shank
28 oz, trimmed of all visible fat, 4 (7-ounce)
⅛ tsp, freshly ground
1 tsp, extra-virgin
4 medium, cut into 1⁄4-inch dice
3 rib(s), medium, cut into 1⁄4-inch dice
Uncooked red onion(s)
1 medium, coarsely chopped
3 medium clove(s), minced
Reduced-sodium chicken broth
14½ oz, can, Italian, broken up
⅓ cup(s), dry
Herbes de Provence
1 tsp, or dried thyme
Long grain cooked brown rice
2 cup(s), hot
- Preheat the oven to 325°F.
- Sprinkle the veal shanks with the salt and pepper. Heat the oil in a nonstick ovenproof Dutch oven over medium-high heat. Add the veal shanks and cook until browned on all sides, about 10 minutes. Transfer the veal to a plate.
- Add the carrots, celery, onion, garlic, and 1⁄4 cup of the broth to the pot. Reduce the heat to medium. Cook, stirring, until the onions are soft, about 4 minutes. Return the veal with any accumulated juices to the pot. Stir in the tomatoes with their juice, the remaining 1 1⁄4 cups broth, the wine, and herbes de Provence; bring to a boil. Cover the pot and put in the oven. Braise until the veal is very tender, about 1 1⁄2 hours.
- Transfer the veal shanks to a platter; keep warm. Cook the sauce and vegetables in the Dutch oven over medium-high heat until the liquid is slightly reduced, about 5 minutes. Pour the sauce and vegetables over the veal and serve with the rice. Yields 1 veal shank, 3⁄4 cup vegetables and 1⁄2 cup rice per serving.