Braised Veal Shanks (Osso Buco) with Vegetable “Confiture”

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