Osso Bucco

-courtesy of Piazza Bistro, Oakville

Osso Bucco
Serves 4

4 veal shanks
1 tbsp kosher salt and pepper
½ cup flour
½ cup oil, for searing
1 onion, roughly chopped
1 carrot, chopped
½ fennel bulb, chopped
3 celery sticks, chopped
4 Roma tomatoes
4 cloves garlic
4 springs fresh thyme
2 springs fresh rosemary
2 bay leaves
2 cups dry red wine
2 cups white veal stock

Preheat oven to 350°F. Season shanks with salt and pepper, dust with flour. Heat oil in a large oven proof braising pot, sear shanks on all sides and remove from the heat. Add the chopped vegetables to the pot, sauté until soften. Arrange the shanks back in the pot with the vegetables and add red wine and veal stock, add the herbs and cover. Place the pot in a preheated oven and braise for 2½ to 3 hours or until the meat falls apart. When ready, carefully remove the shanks and vegetables from the pot, reduce the remaining liquid by half and reserve for a beautiful sauce. Serve the shanks and vegetables on a bed of buttercup squash risotto, finish with reserved sauce.