- 2 tablespoons extra-virgin olive oil
- Six 2-inch-thick meaty veal shanks, each tied with string (3/4 to 1 pound each)
- Salt and freshly ground pepper
- 2 large carrots, cut into 1/2 -inch dice
- 1 medium onion, cut into 1/2 -inch dice
- 1 celery rib, cut into 1/2 -inch dice
- 2 garlic cloves, minced
- 1 cup dry red wine, such as Barbera or Chianti
- 1 cup drained canned Italian tomatoes, coarsely chopped
- 1 cup chicken stock or canned low-sodium broth
- 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.
- 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.
- 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.
- Cut the strings off the shanks. Spoon the sauce on top and serve.
The osso buco can be refrigerated overnight and reheated, covered, in a 325° oven.
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.