Osso Buco with Pasta
Plume De Veau
4 Plume De Veau veal shanks
Coarse or kosher salt and
freshly ground pepper
1 tablespoon olive oil
1 carrot, minced
1 celery stalk, minced
1 small onion, minced
4 sprigs fresh rosemary
or ½ teaspoon crushed
dried rosemary
2 quarts brown stock or
canned beef broth
PASTA
2 tablespoons butter
¼ cup diced yellow squash
¼ cup diced zucchini
1 small carrot, blanched until tender
( 2-3 minutes) and diced
Coarse or kosher salt and freshly
ground pepper
1 cup orecchiette pasta, or small pasta
shells, cooked al dente
GARNISH
2 lemons, each cut into 6 sections
4 sprigs fresh rosemary
1 tablespoon grated lemon zest
Preheat oven to 350°F. Season veal shanks with salt and pepper to taste. Heat
oil over medium-high heat in an ovenproof casserole or Dutch oven. Sauté the
veal shanks, turning once or twice, until they are lightly browned. Add carrot,
celery and onion. Stir and brown the meat and vegetables for an additional
5 minutes. Stir in rosemary.
Add stock or broth. Cover and bring the sauce to a simmer. Transfer the pot to
the oven and braise for 1½- 2 hours, or until the veal is tender. Remove the veal
shanks from the pot and keep warm. Strain the sauce and cook until reduced to
approximately 1½ cups.
Prepare the pasta: Heat butter in a large sauté pan over medium-high heat.
Add squash, zucchini and carrot, and sauté for 2 minutes. Season to taste with
salt and pepper. Add cooked pasta and toss to combine.
To serve, make a pool of sauce in the center of each of 4 dinner plates. Spoon
the vegetable-pasta mixture into the center of the sauce. Set a veal shank on
top. Place 3 lemon sections beside each shank. Top the veal with rosemary and
scatter lemon zest around the plates. Makes 4 servings.
