Equipment
Ingredients
Braising Base
- 30 ml olive oil
- 4 veal shanks
- 100 g leek, rinsed, thinly sliced
- 6 cherry tomato
- 2 g ginger
- 2 garlic, peeled and smashed
- 3 g thyme
- 12 g parsley
- 12 g cilantro
- 6 g coriander seeds, cracked
- 1 g dried chili pepper
- 1 g cinnamon
- 240 ml white wine
- 950 ml chicken stock
- 2 g salt
- 1 g pepper, freshly ground
Finish
- 600 g carrot, peeled, sliced paper thin
- 15 g cilantro, minced
- 8 g chives, minced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1059 kcal
- Protein
- 135 g
- Carbohydrates
- 31 g
- Fat
- 36 g
- Fiber
- 6 g
- Sugar
- 13 g
- Sodium
- 1024 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 503 mg
- Potassium
- 2195 mg
- Calcium
- 238 mg
- Iron
- 7.4 mg
- Magnesium
- 153 mg
- Phosphorus
- 1056 mg
- Zinc
- 27.5 mg
- Vitamin A
- 1447 mcg
- Vitamin C
- 23 mg
- Vitamin E
- 2.6 mg
- Vitamin K
- 93 mcg
- Vitamin B6
- 1.6 mg
- Vitamin B12
- 6.4 mcg
- Thiamin
- 0.44 mg
- Riboflavin
- 1.50 mg
- Niacin
- 43.5 mg
- Folate
- 136 mcg
- Water
- 701 g
- Alcohol
- 6 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat 30ml olive oil in a heavy-bottom pot over medium-high heat (approx 200°C/390°F).
Sear the 4 veal shanks for 3 to 5 minutes per side until deeply browned. Remove and discard any scorched bits of meat or fat from the pot.
Add the leeks, tomatoes, ginger, garlic, thyme, parsley, 12g cilantro, coriander seeds, chili, cinnamon, white wine, and chicken stock to the pot.
Bring the liquid to a boil (100°C/212°F).
Reduce heat to low and simmer the shanks until the meat is tender and pulling away from the bone, about 1.5 to 2 hours. Turn the shanks halfway through.
Remove the veal shanks from the pot and place them in a serving bowl; cover to keep warm.
Strain the cooking liquid through a sieve lined with cheesecloth into a separate saucepan.
Boil the strained liquid over high heat until it reduces to approximately 475ml (2 cups). Season with salt and pepper to taste.
Add the thinly sliced carrots to the reduced sauce and simmer for 3 to 5 minutes until tender.
Pour the sauce and carrots over the veal shanks. Garnish with minced cilantro and chives before serving.
Chef's Notes
- For the best sear, ensure your veal shanks are completely dry before adding them to the hot oil. This promotes browning and prevents steaming.
- Don't skip the cheesecloth when straining the braising liquid. It will catch any small solids and ensure a silky-smooth sauce.
- The thinness of the carrot slices is key for quick cooking and a delicate texture. A mandoline is ideal for achieving uniform, paper-thin slices.
- Taste and adjust seasoning at multiple stages, especially after reducing the sauce, as flavors concentrate significantly.
- Veal shanks benefit from resting after braising, allowing the juices to redistribute, making the meat even more tender and moist.
Storage
Refrigerator: 3 days — Store in an airtight container with the sauce to keep the meat moist.
Freezer: 3 months — Freeze in portions; carrots may soften further upon thawing.
Reheating: Warm gently in a covered saucepan over medium heat until the internal temperature reaches 74°C/165°F.
Troubleshooting
Veal is tough or dry
Cause: The liquid boiled too vigorously or the cooking time was too short.
Fix: Continue simmering the meat in the liquid until it is tender.
Prevention: Maintain a very gentle simmer and ensure the pot is covered.
Sauce is too thin
Cause: The liquid was not reduced sufficiently after straining.
Fix: Continue boiling the sauce until it reaches the desired 475ml volume.
Prevention: Ensure the sauce boils steadily during the reduction phase.
Cultural Context
Osso buco, the Italian dish of braised veal shanks, is a classic of Milanese cuisine. While this recipe incorporates aromatic spices like cinnamon and coriander, which are found in various European and Middle Eastern braises, the core technique of slow-cooking veal shanks in a flavorful liquid is a testament to rustic, hearty European cooking traditions.
