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.Â sage leaves, chopped
- salt and pepper
- 6 mediumÂ 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 theyâ€™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 8Â½ 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.