There are many kinds of stews, but they all have something in common–a hearty appeal! Stews build upon a robust tasting broth often thickened with potatoes or a starchy root vegetable, then slowly braised so that the meat literally falls off the bones (yes, by all means, include bones or the very least use them to create a flavorful broth).
In this French-inspired stew, I followed the Beef Bourguignon preparation of searing and browning the meat. For this recipe, I also used veal shanks. I think this stew will work well with lamb shanks as well. Use fresh herbs and a heavy duty dutch oven to let it simmer in the oven for a few hours.
Serve this fantastic Osso Buco with your favorite carbohydrate dish–steamed lemon parsley potatoes, polenta, and even gnocchi.
4 pieces of Veal Shanks
1 tablespoon of Kosher salt
1/2 tablespoon of freshly ground pepper
3 tablespoons of vegetable oil
1 tablespoon of butter
- 1 medium-size onion, chopped
- 2 medium-size carrots, finely chopped or grated
- 3-4 celery stalks, chopped
2-3 cloves of garlic
3 Bay Leaves
1/4 cup of demiglace or 1/2 cup beef broth (use the other half of broth when simmering in the oven)
1 1/2 tablespoon of Fish Sauce or Anchovy paste about 1 tablespoon
1/2 cup of dry Red Wine
2 tablespoon tomato paste
1 can of plum tomatoes
3 sprigs of fresh Thyme
Italian parsley for garnish
- Season generously salt and pepper each veal shank. Truss each shank with a butcher’s twine around the outside (a single strand will do). Dredge them in the flour, shake off excess.
- Heat a large, deep skillet or Dutch oven over medium-high heat for a couple of minutes. Add the oil, swirl it around to distribute evenly across the pan. Add the veal and sear until nicely browned on the first side, about 5 minutes. Brown the other side about 3-4 minutes. When browning the meat, do not disturb too much, turn 1-2 times on the same side while cooking that’s all. Remove the veal shanks and place on a plate.
- Turn the heat to medium heat and add the butter. Sauté the garlic until it browns slightly. Add the mirepoix, starting with the onions, fry them until translucent, then add the celery, stir for 2 minutes before adding the carrots, last. Continue sautéing for about 5 minutes, frequently stirring to avoid burning until the brown bits from the pan are well incorporated with the mirepoix.
- Add the veal shanks and juices to the mirepoix, ensure that they are covered with the mixture. Turn the heat to higher than medium heat and add the bay leaves, demiglace, and beef broth. Simmer the shanks for 20 minutes. Add the red wine and continue to simmer for 20 minutes with the lid half ajar. Heat the oven to 325 degrees.
- Add the tomatoes and tomato paste to the simmering Osso Bucco stew and incorporate them together about 10 minutes. Add the Fish Sauce/ Anchovy paste or adjust with salt if not using the fish sauce. Place the 3 sprigs of thyme in the stew. Cover the pan with foil and cover with the lid. Place the dutch oven in the middle rack of the oven. Let the shanks bake in its stew until tender up to 2 hours. Only uncover to check the broth 2-3 times (add more if needed) and adjust seasoning and/or heat accordingly.
- When the meat is tender, remove the 3 bay leaves and 3 sprigs of thyme. Turn off the heat and garnish with fresh parsley.