Slow and low makes for a meal that's fork tender
Veal Osso Bucco by Michael Symon
- 1 Veal Shank
- Kosher Salt and Freshly Ground Pepper
- All-Purpose Flour (to dust the shank)
- Olive Oil
- 1 tablespoon Unsalted Butter
- 1 Medium Onion (sliced)
- 3 Garlic Cloves (smashed)
- 1 Salt Packed Anchovy (rinsed and chopped)
- Zest of 2 Lemons
- 3 sprigs Rosemary
- 1 1/2 cups White Wine
- 1 1/2 cups Chicken Stock
- 1 1/2 tablespoons salt packed capers rinsed
- 3/4 cup Brine Cured Green Olives
- 1/4 cup Mint Leaves (chiffonade)
- 1/4 cup Parsley Leaves (chiffonade)
- 1/2 Lemon (zested)
- Preheat the oven to 275°F.
- To make the Veal, lightly crush the Olives with the side of a large knife and discard the pits. Finely chop a third of them and set aside.
- Pat the Veal Shanks dry with paper towels and season with Salt and Pepper. Dust the Shank with Flour and shake off any excess. In a large Dutch oven over medium-high heat, heat a few tablespoons of Olive Oil with the Butter and deeply sear the Shank on all sides. Remove from the pan and add the Onion and cook until browned and slightly softened (about 5 minutes). Add the Garlic and Anchovy and cook 1 minute, then add the Olives, Lemon Zest, Capers, Rosemary, and Wine and simmer for 5 minutes. Add the Stock and bring to a boil. Reduce to a simmer, put a lid on the Dutch oven and transfer to the oven.
- Cook for 4 to 6 hours, until meat is very tender.
- Make the Gremolata by mixing together the Mint, Parsley, Lemon Zest, a splash of Olive Oil and a pinch of Salt.
- Garnish the Shank with the Gremolata to serve.