Veal shank osso buco recipe

Peel 1 onion, 2 carrots, and a piece of celery. Cut them into wedges or slices.

In a casserole that can go in the oven, heat a drizzle of olive oil. Season the pieces of meat and brown them in the hot oil on both sides. Remove to a plate.

Place the prepared vegetables in the pot, add thyme, 1 bay leaf, the peeled garlic cloves, and a quarter of the orange. Cut the tomato into cubes and add it to the pot. Let it sauté for a few moments, stirring.

Place the pieces of shank on the aromatic base, pour the white wine over it while on high heat. Let it reduce by half, then add the veal stock. Cover and place the pot in an oven preheated to 140 degrees for 1.5 hours.

Remove the pot from the oven, transfer the pieces of meat to a plate. Strain the cooking juices and let reduce over medium heat. Keep warm.

Prepare the vegetables that will accompany the meat: peel the onion, the remaining celery, and the carrots. Cut everything into small cubes. Pour a generous drizzle of olive oil into a skillet and sauté the vegetables without browning for a few minutes.

Add the vegetables to the sauce and return the meat, adjusting the seasoning with salt and pepper and adding the vermouth. Keep warm.

Cook the grain pearls according to the package instructions. Drain, add the butter and grate some Parmesan. Combine everything.

Place the osso buco on the plates, add the sauce with the vegetables. Chop the chives and sprinkle them over the meat. Grate a bit of orange zest. Serve immediately with the grains.