Special: Osso Bucco Recipe

Prepare and Season

Pat the veal shanks dry with paper towels. Season both sides generously with 1½ tsp kosher salt and ¾ tsp freshly ground black pepper. Dredge each shank lightly in the flour, shaking off excess.

Brown the Shanks

Heat 2 tablespoons olive oil and 1 tablespoon butter in a heavy Dutch oven over medium-high heat until shimmering. Add the floured shanks and brown 4–5 minutes per side until deep golden. Remove shanks and set aside.

Sweat Aromatics

Reduce heat to medium. Add diced onion, carrot and celery to the same pot and cook 6–8 minutes until softened and beginning to brown. Add minced garlic and 1 tablespoon tomato paste; cook 1 minute, stirring to combine.

Deglaze & Braise

Pour in 1 cup red wine to deglaze, scraping up browned bits from the bottom. Simmer 2–3 minutes to reduce slightly. Return shanks to the pot. Add 2 cups beef or veal stock (enough to come halfway up the shanks), 1 bay leaf, 2 thyme sprigs and optional rosemary. Bring to a gentle simmer, cover, then transfer to a 325°F (160°C) oven and braise 1½–2 hours until meat is very tender and nearly falling off the bone.

Finish

Remove pot from oven and transfer shanks to a warm plate. Skim and reserve about 1 cup of the braising liquid for the roasting jus. If the liquid is thin, skim fat and reduce the reserved liquid on the stovetop over medium heat to concentrate flavor about 5–8 minutes. Finish by whisking in 1 tablespoon cold butter and squeeze half a lemon over the sauce; season to taste. Keep warm.

In a small saucepan, bring the reserved 1 cup braising liquid to a simmer and reduce to a glossy sauce (about 5 minutes). Remove from heat and whisk in 1 tablespoon cold butter until emulsified. Taste and season with salt and pepper. Keep warm and spoon over the shank when plating.

Cook the Base

In a medium skillet over medium heat melt 1 tablespoon butter. Add the finely chopped onion and diced green pepper and cook 3–4 minutes until softened. Add minced garlic and sliced okra; cook 2–3 minutes until fragrant and okra is tender.

Add Corn & Cream

Stir in 2 cups corn kernels and cook 3–4 minutes until the corn is heated through. Pour in 1/2 cup heavy cream and add 2 tablespoons softened cream cheese. Stir until the cream cheese melts and the mixture becomes creamy. If using bacon, fold in the chopped cooked bacon now. Simmer 2–3 minutes to thicken slightly. Season with salt and pepper to taste and finish with chopped parsley. Keep warm.

Preheat & Prepare

Preheat oven to 400°F (200°C). Lightly oil a small gratin dish or ovenproof skillet.

Sauté Aromatics

In a small skillet over medium heat, warm 1 teaspoon olive oil, add shallot and cook 1 minute until soft. Add minced garlic and cook 30 seconds.

Assemble & Bake

Layer the thinly sliced zucchini and summer squash in the gratin dish. Sprinkle the sautéed shallot/garlic over the top. Pour 1/4 cup heavy cream evenly over the vegetables. Season with a pinch of salt and pepper. Mix 2 tablespoons panko and 1/4 cup grated Parmesan together and sprinkle over the top. Bake in the preheated oven 12–15 minutes until the vegetables are tender and the top is golden. Remove and let rest 2 minutes before serving.

Combine 2 tablespoons chopped parsley, 1 tablespoon lemon zest, 1/2 clove minced garlic and 1/2 teaspoon olive oil in a small bowl. Season lightly with salt and stir. Taste and adjust lemon or salt as needed. Use immediately to garnish the osso bucco.

Divide the warm creamy corn (succotash) and a portion of the zucchini gratin between two plates. Place one veal shank on top of each bed of succotash. Spoon several tablespoons of the roasting jus over the shank and around the plate. Sprinkle a generous teaspoon of gremolata over each shank to brighten the dish. Serve immediately.