Name: Braised Veal Shanks (Osso Buco) with Vegetable “Confiture” (Jarrets de Veau Braisés avec Leur Confiture de Legumes)
Yield: Makes 6 Main-Course Servings
Cuisine: France
Ingredients: 6 rounds of veal shank (each 2 inches [5 cm] thick; the weight may vary from 10 to 18 ounces [280 to 505 g], but since larger pieces have more bone, there is a similar amount of meat), tied; salt; 1 cup [250 ml] concentrated veal or beef broth or water; 2 cups white wine; 2 tablespoons olive oil; pepper; 3 tablespoons finely chopped parsley; 1 small celeriac (optional), peeled 1 bulb fennel, stalks removed; 2 large carrots, peeled; 2 medium-size turnips, peeled; 3 large leeks, washed; 1 medium-size bouquet garni containing 2 strips of orange zest (3 inches each) in addition to the regular herbs

Preparation info

Makes
6
Main-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

A veal shank—osso buco—is a great cut of veal, provided you know how to cook it. Sautéed or grilled like a steak, it is tough and inedible. It must be braised.

The easiest of all methods, standard for most braises and stews, is to brown the shanks, sweat a few aromatic vegetables in the same pan, pour some wine, broth, or water over them, simmer very gently for 2 to 3 hours, and serve. The recipe given here, however, includes a small variation. Remember that traditional French pot r