For the past couple of weeks here in Atlanta, the weather has felt like we were in the Northeast. One morning the temperature here was literally colder than what it was in Anchorage Alaska! I mean it has been bitter cold.

It is during these cold spells that I get the itch for all food of comfort, like soups and most especially braises. So I am eye-balling packages of beef short ribs at my local supermarket and I swear I hear, “psssst, look over here!” So I glance to my left and there they were!

There on the shelf were the most beautiful veal shanks one could want. Quickly I had to make a decision and quickly I did; back into the case with the short ribs. They’ll be braised next weekend. The last time I wanted to make osso buco I had to check in with Whole Foods everyday for a week until they got their veal delivery. Why is it so hard to procure veal shanks? Well, this weekend was for the difficult to find, but found, shanks!

For those of you who may not be familiar with osso buco, the term literally means “bone with a hole", referring to the delicious marrow that the bone contains. There are multiple versions of this dish to come out of various regions of Italy, but I think that the most well known to Americans is the osso buco milanese. The shanks are browned then slowly braised in wine, broth, tomatoes, and herbs. There is a tomato-less version, in bianco, which is prepared with cinnamon, allspice and bay leaf.

As with any braise preparation, there is a time element involved, but mostly this dish is hands off after the initial browning is done.

From what I have read, osso buco is traditionally served with saffron risotto. I chose to serve it with creamy, cheesy, polenta, garlic sauteed broccolini and of course, gremolata.

Recipe after the jump.

Follow up:

Osso Buco

INGREDIENTS:

- 4 whole veal shanks
- 1/4 lb pancetta, diced
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 dry bay leaf
- 3 cloves garlic, pressed
- 1 small onion, diced
- 1 small carrot, diced
- 1 stalk celery, diced
- 1/2 cup diced tomatoes
- 1 tablespoon tomato paste
- 1 cup white wine
- 3-4 cups chicken or veal stock
- All purpose flour, for dredging
- Kitchen twine, for bouquet garni and tying the veal shanks

For gremolata:
- 1/4 cup fresh Italian parsley, chopped
- 3 cloves garlic, finely diced
- 1 tablespoon lemon zest

METHOD:

1. Prepare the gremolata by combining all ingredients in a bowl and place in the refrigerator. Tie rosemary, thyme, bay leaf together with twine. This will be your bouquet garni. Tie veal shanks with twine to secure the meat to the bone. Preheat oven to 325 degrees-f.

2. Heat a Dutch oven or large oven-proof pot over medium high heat. Add the pancetta, reduce heat to medium, and cook until the fat is rendered and the pancetta is crisp. Remove pancetta to paper towels and munch on while continuing.

3. Generously salt and pepper the veal. Dredge the shanks in the flour, shaking off excess, then add to the pot. Crank heat to medium high and brown veal on both sides, about 5 minutes per.

4. Remove veal and set aside. To the Dutch oven add the onions, carrots, and celery and cook until onions are soft, about 5-7 minutes. Add garlic and cook for another minute. Stir in tomatoes and paste.

5. Return veal and pancetta to Dutch oven. Add wine, enough stock to come almost all the way up the sides of the meat, and the bouquet garni. Bring to a simmer. Cover the pot and place into the oven for 1 1/2 to 2 hours, until the meat is extremely tender.

Serve with polenta, mashed potatoes, or risotto.

Printable version of this recipe is here.