- 2 veal shanks, bone in
- 1-1/2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 cup all-purpose flour
- 3 tablespoons Rouses Sicilian Olive Oil
- 1 tablespoon butter, unsalted
- 1 medium onion, diced
- 1 cup celery, diced
- 1 cup carrot, peeled and diced
- 3 cloves garlic, peeled and crushed
- 1 sprig rosemary
- 1 bay leaf
- 2 tablespoons red wine vinegar
- 1 can (14 ounces) diced tomatoes
- 32 ounces chicken stock
- 2 tablespoons Italian parsley, chopped
- 1 tablespoon lemon zest
- 1 cup yellow cornmeal
- 5 cups chicken stock (or water)
- 2 tablespoons butter, unsalted
- 1/2 cup Parmigiano-Reggiano, grated (or Parmesan, grated)
- Salt and pepper, to taste
- Season the veal shanks with the salt and pepper, and dredge in the flour. Shake off excess.
- In a heavy-bottomed pan, heat the olive oil and butter over medium-high heat, and brown the veal shanks.
- Remove veal shanks from the pan after browning, and set aside. Add the onion, celery, carrot and garlic, and cook until translucent, brown and caramelized.
- Add the rosemary sprig and bay leaf, then deglaze the pan with the red wine vinegar.
- Scrape up the browned bits and add the tomatoes and chicken stock.
- Place the veal shanks back in the pan, and submerge in the cooking liquid.
- Simmer for 30 minutes, or until the veal is tender and pulls easily from the bone.
- While the Osso Buco is simmering, chop the parsley and lemon zest, and combine.
- Before serving, add the lemon and parsley to the pot and stir.
- Serve over the Polenta (see recipe).
- Bring the chicken stock (or water) to a boil, then slowly add the cornmeal. Make sure to mix with a whisk while adding the cornmeal so no clumps form.
- Bring mixture back to a boil until it begins to thicken, about 5 minutes, then reduce to a simmer for about 20 minutes.
- When the polenta pulls away from the side of the pan, add the butter and Parmigiano-Reggiano (or Parmesan) cheese and mix. Add salt and pepper to taste.