Braising results in an unbelievably tender roast and the gravy just screams for mashed potatoes.
INGREDIENTS:
5 veal shanks(Osso buco)1 large onion, small diced
1 carrot, small diced
1 celery stalk, small diced
1 sprig of fresh rosemary
2 garlic cloves finely sliced
7 peeled San Marzano plum tomatoes (canned), small diced (1 cup)
3 tablespoons of olive oil
1 1/2 cups red wine
1/2 cup beef stock
salt
freshly ground black pepper
1/4 cup flour for dredging
4 tablespoons of corn starch
METHOD:
Preheat oven to 300 F.
Dredge veal in flour and season generously with salt and freshly ground black pepper.
In a large oven proof sauteuse, over medium high heat, add 2 tablespoons of olive oil. Add veal and sear for 3 minutes on each side. Remove and set aside. Cover to keep warm.
Once mire poix has cooked for 5 minutes, add the garlic and cook for 1 minute. Stir in the tomatoes and rosemary. Gently return the veal (Osso Buco) to the pan. Lastly add the red wine and beef stock. The liquid should not cover the meat entirely. It should only come half way up. Adjust, if necessary. As this will depend on the size of your pan and thickness of the veal shanks. Raise heat and bring to a boil. Cover the pan with a lid and place in oven. Cook for approximately 2.5 hours, until meat is fork tender.
Once the veal shanks (Osso Buco) are cooked, remove to a serving platter and keep warm.
To make the gravy, place sauteuse on a burner over medium heat, remove rosemary sprig and whisk in 3 tablespoons of corn starch. Simmer for 5 minutes.
Serve spooned over the Osso Buco and mashed potatoes.
TIPS:
1. Size of pan should fit the amount of meat. You do not want too much extra space.
2. The liquid should only come half way up the sides of the meat. Do not cover the meat with the liquid.
3. Braising is the combination of first searing meat on high temperature and then simmering over low heat with some liquid in a covered pot. It is easiest to do the second part in an oven.