- 4 Cross-cut veal shanks, approximately 12-14oz each
- 1 cup Mire Poix, diced (1/2 cup onion, 1/4 cup carrot, 1/4 cup celery)
- 2 tablespoons fresh garlic, minced
- 1 cup diced tomatoes
- 1 quart chicken stock
- Zest of 1 orange
- Kosher salt, to taste
- Olive oil, as needed
- Heat olive oil in a cast iron skillet, soup pot, or large sauce pan until a light haze forms and oil flows like water when pan is tilted.
- Season shanks evenly on all sides with salt and sear them in oil. Allow shanks to brown generously on all sides before turning, this should take 8-10 minutes.
- Remove shanks to a half hotel pan or baking pan and reduce heat to medium.
- Add mire poix to pan and deglaze, stirring regularly for thirty seconds.
- Add tomatoes, chicken stock, garlic and orange zest and bring to a boil.
- Pour liquid and vegetable mixture over shanks and cover pan with foil.
- Place in a preheated 350°F oven for one hour, remove pan from oven, and turn meat over. Cover once again and braise for one hour longer.
- Remove pan from the oven, remove the foil and allow meat to cook in the braising liquid. I recommend doing this overnight to retain the most flavor.
- When you are ready to eat/serve the Osso Buco, reheat in the braising liquid in the microwave or in a pan over a low flame. Once hot, place shank in the center of a bowl and ladle liquid and vegetables over the top. Garnish with gremolata and a sprig of rosemary and enjoy! Bon Appetit!
“Keep It Paleo!”