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Mark's Osso Buco alla Fiorentina

Mark Strausman, owner of Campagna in New York City, enjoys nothing more than a delicious meal made slowly, a meal that fills the house with the wonderful aromas he associates with home. Osso Buco is a traditional Northern Italian dish that is now served countrywide in a number of variations.

  • servings: 4

Ingredients

  • 4 veal shanks, cut 1 1/2 to 2 inches thick
  • Coarse salt and freshly ground pepper
  • 1/2 cup all-purpose flour, for dredging
  • 1/4 cup vegetable oil
  • 1 tablespoon extra-virgin olive oil
  • 1 small carrot, cut into 1/4-inch dice
  • 1 stalk celery, cut into 1/4-inch dice
  • 1 small red onion, cut into 1/4-inch dice
  • 1 cup milled or crushed canned Italian plum tomatoes
  • 2 cups dry red wine
  • 2 cups veal stock, Homemade Chicken Stock, or low-sodium canned broth
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon freshly grated lemon zest

Directions

  1. Step 1

    Preheat the oven to 325 degrees. Sprinkle the veal shanks with salt and pepper. Spread about 1/2 cup flour on a plate, and dredge the shanks in flour, shaking off any excess.

  2. Step 2

    In a heavy ovenproof pot with a lid, heat vegetable oil over medium heat. Add the shanks, and cook until lightly browned on both sides, turning once. Transfer to a plate, and turn off the heat. Using paper towels, carefully wipe out the pot.

  3. Step 3

    Add olive oil to pot, and heat over medium heat. Add carrot, celery, and onion, and cook until the onion is wilted, about 3 minutes. Add the shanks and tomatoes, wine, stock, thyme, sage, or oregano, zest, and salt and pepper to taste, and bring to a simmer. Cover, and bake about 2 1/2 hours, until the veal is very tender. Taste for salt and pepper, and serve immediately.

Source
Martha Stewart Living, December/January 1999/2000