Ossobuco con Verdure,
Ossobuco with Vegetables


 
Braised meats and stews are perfect winter fare. Ossobuco is among my favorites, as it perfumes the kitchen all day then can be accompanied by some of Italy's best full-bodied red wines, such as Chianti Classico Riserva, Carmignano, Barbaresco or Barolo, at night. This recipe is excellent prepared a day ahead, refrigerated overnight, and reheated in the oven the next day. Classically, it is served with risotto alla Milanese (saffron risotto), but I like it with mashed potatoes or polenta as well.

Makes 6 Servings

• 12 ounces baby turnips
• 1 cup all purpose flour
• kosher salt and freshly ground black pepper
• 6 pieces center-cut veal shank
  (about 10 ounces each, 1 to 1-1/2 inches thick)
• 3 tablespoons canola oil
• 1 tablespoon butter
• 2 medium carrots, peeled and finely diced
• 2 celery stalks, peeled and finely diced
• 1 medium onion, finely diced
• 1-1/2 cups dry white wine
• 2-1/2 cups chicken broth or water
• 1 28-ounce can whole plum tomatoes
• 1 tablespoon fresh chopped sage leaves
• 1 tablespoon fresh chopped rosemary leaves
• 2 teaspoons grated lemon zest

1. Preheat the oven to 350 degrees F.

2. Boil the turnips in lightly salted water until tender but still firm, about 15 minutes. Drain. When cool enough to handle, peel the turnips. Set aside.

3. Season the 3/4 cup of the flour with salt and pepper. Dredge the pieces of veal shank in the flour, shaking off any excess.

4. In a large flameproof casserole, heat 2 tablespoons of the oil over medium-high heat. Brown the veal on both sides, about 5 minutes per side. Be sure not to crowd the pan (cook in batches if the fit seems tight), and transfer the browned pieces of veal to platter. Set aside.

5. Add the remaining oil and the butter to the pan. When the butter begins to foam, add the carrots, celery and the onions. Cook, stirring often, until the vegetables soften, about 5 minutes. Return the veal and any accumulated juices to the casserole. Sprinkle in the remaining 1/4 cup of flour, then add the wine. Cook to reduce by about half, then add the broth or water, tomatoes and their juices, and half of the herbs. Bring the mixture to a simmer, then remove from the heat, cover and transfer to the oven.Ý Cook until the meat is tender, almost falling off the bone, about 1-1/2 hours. Add the baby turnips during the last 15 minutes of cooking.

6. Just before serving, stir in the remaining herbs and lemon zest, and adjust seasoning to taste.