Veal Shanks with Red Wine Sauce
This version of the classic osso buco is hearty, rich and red — a delicious result of the wine in which it is cooked. Serve with soft polenta or, for thorough authenticity, precede it with Saffron Risotto.
Total Timeunder 2 hours
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationdiabetic, egg-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free
Taste and Textureherby, meaty, savory, tangy, winey
- ¼ cup (50 mL) olive oil
- 2 onions, chopped
- 6 thick veal knuckles (osso buco), about 10 oz (300 g) each
- ¼ cup (50 mL) all purpose flour
- 1¼ cups (300 mL) dry red wine
- 1 cup (250 mL) black olives, pitted
- 1½ cups (375 mL) passata (pureed, sieved tomatoes) or ground tomatoes
- 1 cup (250 mL) beef stock
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) freshly ground black pepper
- 1 tbsp (15 mL) grated lemon zest
- 1/3 cup (75 mL) chopped flat-leaf parsley
In a Dutch oven or heavy casserole, heat olive oil over medium-high heat. Add onions; cook until softened, about 5 minutes. Dust veal with flour, shaking off the excess. Brown veal on all sides, turning frequently with tongs, for about 10 minutes. Transfer to a plate.
Add red wine to casserole; increase heat and start scraping up any bits from the bottom and sides. Gently boil for about 3 minutes.
Stir in olives, tomatoes and beef stock. Add browned veal and, turning it over once or twice, bring to a gentle boil; reduce heat, cover and let cook gently for 1 ½ hours, or until veal is tender and sauce is nicely thickened. Season to taste with salt and pepper. Serve sprinkled with lemon zest and chopped parsley.
2008 Kathleen Sloan-McIntosh