This is a recipe from Big City Cooking. I never realized how expensive veal shanks were until I bought them. I couldn’t find candied orange peel so I made it (shockingly simple) and I have to say the orange peel made this dish. I was a bit worried about the sweetness of it but it turned out to be amazing.
- 2 cups dried white cannellini beans
- 6 to 8 cups chicken stock, canned low-sodium broth, or water (I used beef stock since I had lots around)
- ½ medium carrot, peeled and cut in half
- ½ rib celery
- Kosher salt
- 1 tsp chopped fresh thyme
- 2 tbsp diced candied orange peel (I couldn’t find any in the store, so I made my own)
- Freshly ground black pepper
- 3 tbsp Extra-virgin olive oil
- 4 veal shanks, about 2 inches thick, 1 to 1 ¼ lb each
- Kosher Salt
- Freshly ground black pepper
- 1 medium onion coarsely chopped
- 2 medium carrots, 1 coarsely chopped and 1 cut into ¼ inch dice
- 2 ribs celery, 1 coarsely chopped and 1 cut into ¼ inch dice
- 2 cups white wine
- 8 cups veal stock, or substitute chicken stock (I made a mix of 4 cups beef stock and 4 cups chicken stock as it is supposed to be close to veal stock)
- 6 sprigs fresh thyme
- 2 tbsp diced candied orange peel
To Make the Beans
Place the bean in a bowl, cover with water by about 3 inches, and set aside to soak overnight or up to 24 hours. Refrigerate if the kitchen is very warm.
Drain and rise the soaked beans and put them in a medium saucepan over medium heat with 6 cups of the chicken stock, the carrot, and the celery. Cover and bring to a boil. Decrease the heat to medium-low and simmer gently until tender, about 1 hour, adding more chicken stock or water if needed to keep the beans fully covered. Add salt just before the beans are fully cooked (the skins will crack if it is added too early).
Drain the beans are return them to the same pot, discarding the carrot and celery. Add the thyme and orange peel and mix gently. Season with salt and pepper.
If you prefer not to soak the beans overnight, cook as described above, but you will need at least 8 cups of liquid and the beans will take at least 2 hours to cook. The beans can be fully cooked up to 2 days ahead, refrigerated in their cooking liquid, and brought back to a simmer before proceeding with the recipe.
To Make the Osso Bucco
In a large, heavy pot over medium-high heat, heat 2 tbsp of the oil. Season the veal shanks with salt and pepper and add to the pot. Add the onion, coarsely chopped carrot, and coarsely chopped celery and brown the shanks for 3 to 5 minutes per side
Add the wine and stir with a wooden spoon, scrapping up any browned bits from the bottom of the pot. Cook until the wine is reduced to about ½ cup, 5 to 7 minutes. Add the veal stock and 2 sprigs of the thyme and bring to a boil. Decrease the heat to medium, cover, and simmer until the meat is very tender and the braising liquid has reduced by half, about 1hour and 40 minutes. If the liquid is reducing too much during cooking, add water.
Remove the veal shanks and set aside, loosely covered with foil,. Strain the braising liquid and reserve; discard the solids.
In a large, heavy skillet, heat the remaining tbsp of olive oil over medium heat. Add the diced carrot and diced celery and cook until softened but not browned, about 5 minutes. Add the braising liquid. If the sauce is too thick, add chicken stock or water to thin it. Simmer for about 1 minute to heat through, or longer if the vegetables are not fully cooked, and season with last and pepper.
Divide the beans among 4 warmed plates. Top with the veal shanks, spoon the sauce over them, and garnish with the diced orange peel and remaining thyme sprigs.