Photo by Stephanie Staton
To make a more traditional osso bucco, omit the chicken broth and sage and substitute 2 teaspoons dried oregano and 2 to 3 cups canned or fresh chopped tomatoes.
Yield: 4 to 6 servings
- 3 to 4 T. olive oil
- 4 to 6 pieces veal shank (roughly one per person)
- flour for dredging (optional)
- 1 small onion, chopped
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup chicken or vegetable broth
- 1 to 2 bay leaves
- zest and juice of 1 lemon
- 1 T. sage leaves, chopped
- salt and pepper
- 6 medium potatoes (red-skinned or yellow-fleshed), cut in small chunks (optional)
- 3 T. capers (optional)
- 3 T. small, pitted, whole black olives (optional)
Heat oil in Dutch oven over high heat. If using flour, dredge meat. Brown veal shanks on all sides, setting aside as they’re browned. Put shanks back in pot and add onion, wine, broth, bay leaves and lemon zest. Cook for 2 hours or until very tender on stove top or in 350-degree-F oven. Add sage and season with salt and pepper to taste. Add potatoes and more broth if needed; simmer until potatoes are cooked through. Add lemon juice, capers and black olives; let cook for 5 minutes.
Serve with polenta, pasta or other grain.
After browning, place shanks, onion, lemon zest and bay leaf in slow cooker. Add 1 cup chicken or vegetable broth and 1/2 cup dry white wine. Cook on low for 8½ hours, adding potatoes, sage, and salt and pepper about 30 minutes before end of cooking time. Stir in lemon juice, capers and olives and let warm through (about 5 minutes) before serving.
Use leftovers in Minestrone-style Vegetable Soup.