Ontario Grain Fed Veal Shank Osso Bucco

Grain-fed veal Osso Bucco is a classic Italian dish made with tender veal shanks that are slowly braised in a flavorful sauce until the meat is falling off the bone. The dish is typically served with gremolata, a mixture of garlic, lemon zest, and parsley, which adds a fresh, bright flavor to the rich, savory meat.

The veal shanks used in Osso Bucco are typically cut from the hind leg of the calf and are about 1.5 to 2 inches thick. The shanks contain a marrow bone, which adds flavor and richness to the dish during the slow cooking process.

To prepare Osso Bucco, the veal shanks are first browned in a hot pan with onions, carrots, and celery, which creates a flavorful base for the sauce. The shanks are then placed in a pot with tomatoes, beef broth, white wine, and a variety of herbs and spices, such as bay leaves, thyme, and rosemary. The mixture is simmered for several hours until the meat is tender and falling off the bone.

Osso Bucco is typically served with a side of risotto or polenta, which helps to soak up the rich, flavorful sauce. The gremolata is sprinkled over the top of the dish just before serving, which adds a fresh, bright note to the hearty, savory meat.

Overall, grain-fed veal Osso Bucco is a delicious and comforting dish that is perfect for a special occasion or a cozy dinner at home. Its rich flavor and tender texture are sure to impress even the most discerning palates.

Here's a recipe for a classic Osso Bucco with veal shank:

Ingredients:

• 4 veal shanks, about 1.5 inches thick
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 4 garlic cloves, minced
• 1 cup dry white wine
• 2 cups beef broth
• 1 can (14 oz) crushed tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Gremolata (optional):
• 1/4 cup chopped fresh parsley
• 2 garlic cloves, minced
• 1 teaspoon grated lemon zest

Instructions:

• Preheat your oven to 350°F.
• In a shallow dish, mix together the flour, salt, and black pepper.
• Dredge the veal shanks in the flour mixture, shaking off any excess.
• Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
• Brown the veal shanks on both sides, about 3-4 minutes per side. Remove the shanks from the pot and set them aside.
• Add the onion, carrots, celery, and garlic to the pot and sauté for 5 minutes, or until the vegetables are softened.
• Pour in the white wine, beef broth, and crushed tomatoes, and stir to combine.
• Add the bay leaves, thyme, and rosemary to the pot, and bring the mixture to a boil.
• Return the veal shanks to the pot, spooning the sauce over the top.
• Cover the pot with a lid and place it in the preheated oven.
• Bake for 2-3 hours, or until the veal shanks are very tender and falling off the bone.
• In a small bowl, mix together the parsley, garlic, and lemon zest to make the gremolata, if using.
• To serve, remove the bay leaves from the pot and spoon the veal shanks and sauce onto plates.
• Sprinkle the gremolata over the top of the veal shanks, if using.
• Serve hot with your choice of side dishes, such as risotto, polenta, or roasted vegetables.
• Enjoy your delicious and hearty veal shank Osso Bucco!