Makes: 6 servings
Prep: 25 mins
Cook: 2 hrs
- 4 bay leaves, preferably fresh
- 1 large sprig fresh rosemary
- 1/4cup EVOO
- 6 pieces osso buco (veal shank), cut 2-3 inches thick and tied around the circumference
- coarse salt
- 4 carrots, cut into 1-inch chunks
- 4 ribs celery, cut into 1-inch chunks
- 2 large onions, cut into 1-inch chunks
- 3 tablespoons tomato paste
- 1 cup dry white wine
- 6 whole cloves
- 2 small oranges, 1 peeled with a vegetable peeler, 1 zested in thin strips
- 3 cups chicken broth, plus more if needed, warmed over low heat
- Tie the bay leaves and rosemary together with kitchen twine. in a dutch oven, heat the EVOO over medium heat. Season the osso buco with1 tsp. salt; add to the pot and brown on all sides, 6 to 7 minutes. Transfer to a plate.
- Add the carrots, celery and onions to the drippings in the dutch oven. Cook until slightly softened and browned, about 5 minutes. Push the vegetables to the side of the pan and stir the tomato paste into the center of the pan. Cook for 1 minute, then stir into the vegetables. Add the wine and the herb bundle and boil until the wine is reduced by half, about 3 minutes.
- Return the veal to the pot in a single layer and pour in the warmed broth until it almost, but not fully, covers the meat. Adjust the heat so the liquid is simmering, then cover and cook until the meat is tender, about 112 hours.
- Uncover and transfer about half of the vegetables to a platter. Place the meat on top and tent the platter with foil. With a slotted spoon, remove the herb bundle, cloves and orange strips; discard. Bring the sauce to a boil and cook until thickened, about 10 minutes. meanwhile, cut the strings from the meat and discard.
- Strain the sauce directly over the meat on the platter, pressing the remaining vegetables through the strainer with a spoon. Sprinkle the orange zest strips on top and serve.