VEAL OSSO BUCCO

A classic dish from Milan, this simple braise is elegant and comforting. Meaty veal shanks cook in an aromatic sauce until they are meltingly tender and almost fall off the bones. A garlicky garnish of gremolata finishes off the dish, which is traditionally served with risotto.

SERVES:4 TO 6

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 6 meaty veal shanks (about 1 pound each), tied with butcher’s twine or silicone bands
• 2 teaspoons salt, plus more if needed
• 1 teaspoon freshly ground black pepper, plus more if needed
• 2 tablespoons unsalted butter
• 2 large onions, finely chopped
• 4 medium carrots, finely chopped
• 3 celery stalks (including the leaves), chopped
• 1 teaspoon finely chopped fresh thyme
• 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• 1 cup chicken stock or store-bought chicken broth
• One 15-ounce can chopped tomatoes with their juice
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1/2 cup packed fresh basil leaves, finely chopped
• Grated zest of 1 orange
• Grated zest of 1 lemon
• 3 garlic cloves, minced

INSTRUCTIONS:

1. Heat the oil in the pressure cooker over medium-high heat.
2. Sprinkle the shanks evenly with the salt and pepper, add to the pressure cooker a few at a time, and brown, removing them to a plate when they are browned.
3. Add the butter to the pot and sauté the onions, carrots, celery, and thyme for 2 minutes to soften the onions.
4. Add the wine, stock, and tomatoes and return the veal shanks to the pot.
5. Lock the lid in place and cook at high pressure for 20 minutes.
6. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Carefully remove the veal shanks from the pot and set aside.
8. Skim off any excess fat from the sauce, taste for seasoning, and add more salt and pepper if needed.
9. In a small bowl, make the gremolata by tossing together the parsley, basil, orange and lemon zests, and garlic.
10. Stir the gremolata into the sauce.
11. Serve each veal shank covered with some of the sauce.

NOTE:

• Generally, the gremolata garnish is served sprinkled over the top of each serving, but I love the fresh finish it gives to the sauce, so I stir it in at the last minute.