Free shipping for orders of $150 or more
1.2 kg/2.5 lbs bone-in veal shank
2 cans whole peeled tomatoes
3 cloves of garlic
1 small celery stalk
1 unwaxed orange
1 cayenne or bird pepper
¾ cup white wine
2.5 tbsp flour
1 bunch baby carrots
8 sprigs of parsley
1 cup Parmesan cheese
Zest of one lemon
2 tbsp olive oil
Salt and pepper
Dredge the veal shanks in flour and brown them in olive oil in the Revolution cocotte over medium heat. Add the diced onion and celery and chopped garlic.
When the vegetables are lightly browned, add the coarsely chopped tomatoes and the zest and the juice from the orange. Stir well and pour in the white wine. Stir in the salt and pepper, cayenne or bird pepper, and about a cup of water to completely cover the meat. Cover the cocotte with foil, surrounding the bone.
Cook for two hours in a 180°C/350°F oven, checking occasionally to ensure that there is always liquid in the pan. Stir in the carrots that have been previously steamed for 5 minutes; braise together with the rest of the ingredients for 15 minutes.
Coarsely chop the parsley, combine with the Parmesan and lemon zest, and sprinkle the mixture over the osso buco. Serve with pasta or mashed potatoes.
Like all stews, osso buco is even tastier the next day. Refrigerate overnight and warm slowly before serving.