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.
- 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
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.
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.
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.