Osso Buco in Tomatoes

My father-in-law’s favorite meal is Osso Buco in Tomatoes, a classic Italian recipe of center-cut veal shanks cooked low and slow until they are fall off the bone tender. He literally talks about it all the time so I thought that I would give the recipe a try myself. After a few tries, I have “perfected” the recipe (or at least my Osso Buco loving father-in-law believes so).  This Osso Buco in Tomatoes recipe may seem complex, but it’s rather simple. Brown the meat, then braise it all day in a decadent sauce. Bada bing bada boom!

If you are Whole 30 or Paleo, try taking out the red wine and just adding a little more broth if you think it needs it. Serve it over some cauliflower mash, cauliflower rice, or even zoodles for a complete meal.

Ingredients (serves 4): 

• 4 Center Cut Veal Shanks
• 1/2 cup unbleached, all-purpose flour
• salt and pepper
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1 medium onion, diced
• 4 cloves of garlic, finely chopped
• 1 tsp. crushed red pepper (or to taste)
• 2 leaves of fresh basil, finely chopped
• 2 tbsp. fresh chopped parsley
• 2 tbsp. olive oil
• 28oz. can of san marzano peeled tomatoes (or whole peeled tomatoes)
• 1/4 cup red wine
• 1/2 cup beef broth
• kitchen twine

Method:

1.Season the veal shanks on both sides with salt and pepper. Using Kitchen twine, secure the veal shanks by tying them. On a plate, mix together the flour seasoned with a little salt and pepper. Dredge all sides of the shanks in the flour.

2. Heat a dutch oven on the stove top over medium-high heat.  Add 2 tbsp. of olive oil and when hot, sear both sides of the veal shank, about 5 minutes per side or until browned. Remove shanks onto a plate and set aside while you prepare the sauce.

3. Add onions, celery, and carrots to the dutch oven and season with salt and pepper. Cook the onion mixture, stirring frequently, until the onions are translucent (about five minutes).  Toss in the chopped garlic and crushed red pepper, saute 1 more minute being careful not to burn the garlic.

4. Add the can of tomatoes, red wine, beef broth, parsley, basil. Return the veal shanks and nestle them into the sauce. Bring to a simmer. Reduce heat to low, cover and cook for about 2 hours, or until the meat is extremely tender when you pierce it with a fork.

5. If your tomatoes did not fully break apart during the cooking process, using a fork break up the whole tomatoes so it makes a nice little sauce.  Taste and add salt and pepper if you think it needs it (it shouldn’t though).

6. You can either serve it up immediately, or, if you prefer a thicker sauce remove the shanks, set aside, and cover with foil.  Turn heat to medium or medium-low and let simmer and reduce uncovered until it thickens. Place the veal shanks back into the sauce, serve and enjoy!

Serving Suggestion: I served mine over Risotto Milanese.  Other good serving options include: over pappardelle pasta, cauliflower mash, mashed potatoes, any kind of pasta or risotto really, gluten free pasta, or zoodles.