Braised Veal Shanks (Jarret de Veau)

Ingredients

• 4 pieces (about 3 lbs total) veal shanks (osso buco cut, 2–2.5 inches thick)
• 2 tbsp olive oil
• 1 large yellow onion, halved
• 2 medium carrot, cut into 2-inch chunks
• 2 stalks celery, cut into 2-inch chunks
• 1.5 cups dry white wine
• 2 cups beef or veal stock
• 3 sprigs thyme + 1 bay fresh thyme and bay leaf
• 1 pinch each salt and black pepper to taste

Instructions

1. 1

   Pat veal shanks dry with paper towels. Season generously with salt and pepper on all sides.

2. 2

   Heat olive oil in a large heavy pot or Dutch oven over medium-high until it shimmers, about 90 seconds.

3. 3

   Working in batches, sear veal 3–4 minutes per side without moving until deeply browned. Transfer to a plate.

4. 4

   Add onion halves, carrots, and celery to the pot. Cook 4 minutes, stirring occasionally, until edges color.

5. 5

   Pour in wine. Scrape up browned bits from the bottom with a wooden spoon for 1 minute.

6. 6

   Return veal to the pot. Add stock, thyme, and bay leaf. Liquid should come three-quarters up the shanks.

7. 7

   Cover and bring to a simmer over medium-low. Braise 35–40 minutes until veal is fork-tender at the bone.

8. 8

   Transfer veal to a warm serving platter. Strain braising liquid, discarding solids; skim fat from the surface.

9. 9

   Return liquid to the pot over medium-high. Simmer 2–3 minutes until slightly reduced and glossy.

10. 10

    Pour sauce over veal and serve immediately with creamed polenta, risotto, or crusty bread.

Tools you’ll need

• large heavy pot or 5-quart Dutch oven with lid
• paper towels
• wooden spoon
• metal tongs
• fine-mesh strainer
• serving platter

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