OSSO BUCO DON TONY

Osso Buco Don Tony image

Yield serves 2

Number Of Ingredients 14

2 veal shanks (about 2 pounds total)
Salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 ancho chiles, stemmed, seeded, and torn into pieces
4 garlic cloves: 2 minced, 2 whole
1 cup dry white wine
One 14.5-ounce can peeled tomatoes, with juice
1/2 cup beef broth
4 tablespoons grated lime zest (from 6 to 8 limes)
1/3 cup (packed) fresh cilantro leaves

Steps:

Preheat the oven to 350°F.
Season the veal shanks all over with salt and pepper. Place the flour on a plate and dredge the veal shanks in the flour, shaking off the excess.
Heat the olive oil in a large heavy ovenproof pot over medium-high heat. Add the veal shanks and cook for 5 minutes per side, or until browned all over. Transfer them to a plate.
Add the onion, carrot, celery, chiles, and minced garlic to the same pot. Cook for 3 minutes, or until the vegetables begin to brown. Add the wine and bring to a boil, scraping up the browned bits. Cook for 2 minutes, or until slightly reduced. Then stir in the canned tomatoes with juice, beef broth, and 3 tablespoons of the lime zest.
Return the veal shanks to the pot and push them down into the sauce. Bring the sauce to a boil and then turn off the heat. Cover the pot tightly, and carefully transfer it to the oven. Braise the veal shanks for 2 hours, or until tender.
Uncover the pot and continue to cook in the oven for 25 minutes, or until the sauce thickens. Meanwhile, combine the cilantro, whole garlic cloves, and remaining 1 tablespoon lime zest in a food processor and pulse 5 or 6 times, or until finely chopped.
Transfer the veal shanks to a platter. Season the sauce to taste with salt and pepper, and pour it over the veal shanks. Sprinkle the cilantro mixture generously over the osso buco, and serve.