Osso Buco

Prepared December 29, 2012 by Laura using lamb shanks. Modified from Lidia Bastianich's recipe broadcast on PBS-TV. Although classically prepared with veal shank, lamb or fresh pork shank can be used instead, with essentially the same cooking method. Each is a 'bone with a hole', or osso buco in Italian, with meat having a similar flavor and texture.

4 fresh (or 6 dried) bay leaves
1 sprig fresh rosemary
6 whole cloves
6 strips of orange rind, cut with a vegetable peeler
6 pieces 2-to-3-inch thick veal shank (or use lamb or pork shanks)
about 3 c chicken, veal, or beef  stock
3 T extra-virgin olive oil
2 t kosher salt
2 large onions, cut into 1-inch chunks
4 ribs celery, cut into 1-inch chunks
6 medium carrots, cut into 1-inch chunks
2 medium parnsips, cut into 1-inch chunks
2 leeks, white part only, cut into 1-inch lengths
3 T tomato paste
1 T garlic, minced
1 c dry white wine
2 T grated orange zest as garnish

If using veal or pork, tie butcher's twine snugly around the circumference to hold the meat together while cooking. Tie the herbs, cloves, and orange peel strips up in cheesecloth. Salt the meat well on all sides and let it come to room temperature. Heat the stock (hint: use a one-quart measuring cup in the microwave). In a large heavy Dutch oven over medium heat, brown the shanks in olive oil on all sides. Set meat aside, add more oil as needed, and add the vegetables. Cook over medium high until lightly colored, about 6 minutes. Add the tomato paste and cook for a minute or two, and then the garlic for 30 seconds. Add the meat back to the pot, add the herb bundle, and add hot stock until the meat is two-thirds covered. Adjust the heat to a fast simmer, cover and cook, turning every 30 minutes until tender, about 90 minutes. To serve, remove the vegetables to a platter, and arrange the meat on top. For veal or pork remove the strings before serving. Remove the herb bundle, and raise the heat to a boil, and reduce the pan liquid to form a smooth sauce, and spoon over the meat. Garnish with orange zest. Pairs nicely with a mushroom and leek risotto 

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