Serves 4

Serve these veal shanks and sauce over thick-cut pasta, mashed potatoes, or risotto.

4 thick veal shanks (¾ to 1 pound each), cut across the bone osso buco style
Salt and pepper, to taste
Flour (for dusting)
tablespoons canola oil
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
1 cup red wine
4 cups veal, beef, or chicken stock
1 tablespoon each chopped fresh rosemary, fresh thyme, and fresh sage

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1. Set the oven at 325 degrees. Sprinkle the veal with salt and pepper, then dust with flour.

2. In a large flameproof casserole over medium-high heat, heat the oil. Brown the shanks, in batches if necessary, for 10 to 15 minutes or until golden on all sides. Transfer to a plate.

3. Add the onion, celery, and carrot to the pan. Cook, stirring often, over medium heat for 5 minutes or until the vegetables soften. Add the wine. Bring to a boil and simmer, scraping the browned bits in the pan, for 5 minutes or until the wine is reduced by half. Stir in the stock and bring to a boil.

4. Return the shanks to the pot. The liquid should just cover the meat; add water if necessary. Cover the pan and transfer to the oven. Cook for 2 hours or until the meat is very tender when pierced with a kitchen fork.

5. Transfer the shanks to a plate. Pour the braising liquid into a bowl. Using a ladle, scoop out 2½ cups of liquid and return it to the pan. (Reserve the remaining liquid for soup or another sauce.) Add the rosemary, thyme, and sage and bring the sauce to a boil. Lower the heat to medium and simmer for 5 minutes. Taste for seasoning and add more salt and pepper, if you like.

6. Return the shanks to the pan of sauce. Cook for a few minutes to heat them through. Serve the shanks with some of the sauce spooned over them. Pour the remaining sauce into a bowl and pass separately. Adapted from Tuscan Market