This is a classical Nothern Italian braised shank dish, loved also by the Swiss and
Austrians. It's not only very easy to make (but not quick), it's very flavorful and a
great winter dish. It literally means "mouth of the bone", so called for the
flavorful bone marrow.
The veal shanks can be expensive, but it's worth it. Carol likes it just as well with
lamb shanks. You can even use chicken to make a poor man's osso buco.
In Italy, this dish is served with gremolata, a garnish made with chopped
Italian parsely, crushed garlic (or pine nuts), and lemon peel, ground together in a
mortar and pestle, or finely chopped with a mezzaluna.
*Makes 4 Servings*
4 16 to 18 oz pieces of veal shank
Salt and pepper to taste
½ c flour (approximate)
3 T olive oil, divided use
3 medium carrots, chopped in small pieces
8 ribs celery, cut in small pieces
2 medium onions, chopped in small pieces
2 tomatoes, chopped in small pieces
1 T grated lemon peel
½ c white wine
1 c veal or chicken broth
6 sprigs fresh thyme
2 bay leaves
Season shanks with salt and pepper. Roll shanks in flour on all sides,
rubbing in if needed to make it stick. Shake off any excess.
Preheat oven to 300 degrees. Heat a large ovenproof pot with lid (Dutch
oven) over medium-high heat. Add 2 tablespoons olive oil and cook shanks on
all sides until brown. Add remaining olive oil, if necessary. Remove shanks
from pan and reserve.
Add carrots, celery, onion, tomato and lemon peel. Cook for a minute or two
until vegetables begin to wilt. Return shanks to pan. Pour in white wine
and broth. Add thyme and bay leaves.
Cover pan with lid and cook in oven for 1½ to 2 hours or until shanks are
very tender. Serve with pan juices and vegetables.