ReVEALing Excellent Osso Buco

Everything old is new again. For decades, Americans have tried numerous variations on recipes that have been handed down from generation to generation in an attempt to improve them with new ingredients and exotic flavors only to return to the original. As a nation, we are finally embracing what our ancestors discovered early on: impeccable ingredients that are simply prepared are the best.
The overall popularity of ethnic food has never been higher with authentic ingredients becoming more widely available. When it comes to ethnic food in America, no other cuisine is as popular as Italian food, according to a recent report by the National Restaurant Association. We have, for years, tried to reconnect with customary Italian recipes and traditions, so when we had the opportunity to work with Mountain States Rosen on their ReVEALing Excellence contest, we immediately jumped at the chance to cook with safe and responsibly raised osso buco from Cedar Springs Veal.
Veal, produced for centuries as a delicacy, is a perennial favorite among Italian chefs. Famed Italian- born cookbook author, Marcella Hazan, who taught generations of Americans how to create simple, fresh Italian food describes osso buco as “the sweetest and most tender on the entire animal."  Osso Buco, for those uninitiated, is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth which generally served with a vivid yellow saffron risotto. Osso buco is Italian for "bone with a hole" in reference to the marrow hole at the center of the cross-cut veal shank.
Not only is veal moist, tender and delicate, it’s packed with nutrients with a 3-oz. portion having less than 400 calories! When raised humanely on a nutritious and wholesome diet, veal is more than luxurious. It's simply unbeatable.
2 lbs.  Mountain States Rosen veal shanks, thick cut
Kosher salt
Freshly ground pepper
1 cup flour
1/4 cup extra-virgin olive oil
2 medium onions, chopped
4 medium carrots, diced
3 celery rib, diced
2 tablespoons fresh oregano, chopped
2 cups dry white wine
1 tablespoon tomato paste
2 cups chicken stock
Fresh parsley for garnish
Saffron rice, for serving
Preheat the oven to 400°F.  Rinse veal and pat dry with paper towels before seasoning with salt and pepper. In a large enameled cast-iron casserole or Dutch oven, heat the oil until shimmering.
Lightly coat each shank with flour and add the veal cooking over moderately high heat, turning, until browned on all sides, about 12 minutes. Transfer the veal to a plate.
Drain the fat from the casserole leaving 2 tablespoons in the bottom. Add the onion, carrot, celery and oregano and cook over moderate heat, stirring, until softened. Add the white wine and bring to a boil, scraping any browned bits.
Simmer until the wine is reduced by half, about 4 minutes. Add the tomato paste and chicken stock and bring back to a boil. Return the shanks to the casserole, cover and braise in the oven for 2 hours. The meat should be perfectly tender. Let stand covered for 10 minutes to allow the juices to retreat.
Serve the osso buco with saffron rice and garnish with freshly chopped parsley. Michelin-star Chef Angela Hartnett recommends eating this dish with your fingers to get every morsel off the bone rather than fiddling about with a knife and fork. She also recommends extra napkins!

While sample products were gifted from Mountain States Rosen; the recipe, photos and narrative included herein are original and opinions are honest and unsolicited.