Usually I make this with veal, but sometimes I’ve made it with lamb neck and other times with beef shanks. It’s a succulent and luscious dish and perfect for a San Francisco summer evening. It’s best if you make it the day before you plan to serve it.
Overnight Osso Bucco
4 large veal shanks or 8 small ones (or a 5# unsliced lamb neck or 5# sliced lamb neck pieces)
Enough flour to lightly coat the meat
1 T grapeseed or vegetable oil
1 large onion, chopped
2 stalks celery, chopped
3 carrots, peeked and chopped
3 cloves of garlic, sliced
2 cups of red wine, divided
2 cups peeled, seeded and chopped tomatoes
2 cups light meat broth or chicken broth
1/2 tsp fresh thyme
1/2 tsp fresh oregano
3 T fresh parsley
A bay leaf
Salt and pepper
1/2 a lemon, juiced (reserved from gremolata)
Cooked and buttered egg noodles or polenta
Gremolata (equal parts grated lemon rind, minced garlic and minced parsley. I used 2 large lemons, 3 very fat cloves of garlic and a handful of parsley in the minichop)
The day before you plan to serve this meal, preheat oven to 300F.
Season the meat with salt and pepper and pat lightly with flour. In a large, heavy pot with a tight-fitting lid, heat a little oil and brown the meat on all sides and remove. Pour off the fat and add the onions, celery and carrots and a sprinkling of salt. Sauté until softened and add the garlic and half of the wine. Allow to reduce almost to nothing and add the herbs, tomatoes, broth, the rest of the wine and the browned meat. Cover tightly and place in the oven. Braise, turning every 45 minutes, for 3 hours. You may also cook everything at 200F for 6 hours, or cook for an hour at 300F then reduce the oven to 200 F and allow to slow cook overnight or for 6 hours.
You can also adapt this for the crockpot, adding the meat to the crockpot on high, then adding the sauteed vegetables with the reduced wine and cooking on high for 3 hours, then reduce to low and cook for 6 hours +.)
Remove meat and sauce and store separately and chill for 8 hours or overnight.
Remove all congealed fat from the surface of the sauce, place in a pot large enough to hold the meat in a single layer and heat the sauce over medium high heat. Reduce until sauce is thickened, then add the meat and the lemon juice. Cover and heat gently until thoroughly heated through.
Arrange on a large shallow dish for serving, spoon over sauce and sprinkle generously with the gremolata. (Note, do not make the gremolata in advance.) Serve over buttered noodles or polenta.