Osso Buco di Vitello
(Veal Shanks)
Ingredients
| 4 | 2" thick | Veal shanks - (see last sentence in recipe) |
| 1/2 | Cup | Extra virgin Olive Oil |
| 1/2 | Cup | Onion - chopped |
| 1 | Cup | Celery-chopped |
| 1/2 | Cup | Carrots - chopped |
| 1/2 | Cup | Parsley - chopped |
| 1 | 28 Oz. can | Tomatoes, plum |
| 3 | Tbl | Tomato paste |
| 1/2 | Tsp. | Peperoncino (hot pepper flakes - optional) |
| Q. B. | Salt and Pepper |
Gently heat the olive il in a Dutch Oven, or a heavy bottomed pan large enough to hold all of the shanks in a single layer.
While the oil is heating, put the flour into a plastic bag, and then add the shanks. Shake gently to coat the meat with a thin layer of flour. Place the shanks in the hot oil and slowly brown them. When all sides are nicely browned, remove from the pan and set aside on a plate.
Add all the vegetables to the pan and sauté until all are glossy and wilted a bit, then add the tomatoes and the tomato paste. Stir to break up the paste. Add salt and pepper to taste as well as the peperoncino if using. Cook for a few minutes, then add the shanks to the pan. Cover the pan and simmer for an hour or more until the shank are very tender and the meat falls from the bones. (Depending on the size of the shanks this could take 2-2 1/2 hours so plan accordingly.
This is a great dish to serve over rice or pasta.
