Braised Veal Shanks

This is restaurant-caliber veal, but all the oven does is hold a steady temperature for two hours while the shanks braise themselves tender. Dried porcini mushrooms reconstituted in warm water pull double duty: the diced mushrooms go into the braise, and their soaking liquid becomes part of the cooking liquid, adding an earthy, concentrated umami that beef stock alone can’t deliver.

The flour dusting on the veal does two things. It promotes a better golden crust during the initial sear and thickens the braising liquid slightly as the shanks cook. That’s why the final sauce, reduced by half after the meat comes out, has such silky body.

A full mirepoix (onions, carrots, celery) gets browned in the same pan after the veal, picking up all that fond. White wine goes in next and reduces by half before the stock, concentrating its acidity and fruitiness into the sauce base.

Chef Tips

• Sear the veal shanks in batches. They need space and high heat to develop a deep golden crust. Crowding steams them.
• Strain the porcini soaking liquid through a fine-mesh sieve or coffee filter. Dried mushrooms always carry grit that will make the sauce sandy.
• Cover tightly with foil before going into the oven. Any steam that escapes means drier meat and a less flavorful sauce.
• Serve with risotto or creamy polenta to catch the reduced sauce.

Variations

• Add a gremolata (lemon zest, garlic, parsley) on top just before serving for a classic osso buco finish.
• Use lamb shanks instead of veal for a more robust, gamier version.
• Stir a tablespoon of tomato paste into the vegetables for a richer, slightly sweeter sauce.