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Serves : 6
© Fredrika Stjärne

How to Make It

Step 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.

Step 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.

Step 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.

Step 4    

Cut the strings off the shanks. Spoon the sauce on top and serve.

Make Ahead

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

Suggested Pairing

Serve a red that echoes the wine in the osso buco and stands up to the mushrooms and pancetta. A good choice would be a Barbera d'Asti.

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