Stuffed Osso Buco

For the best results, braise the osso buco a day ahead of time. The flavor improves and it will be easier to skim fat from the broth. For a thicker broth, reduce it to desired consistency over medium heat. 

Osso Buco
6  tablespoons olive oil
6  veal shanks (8-10 ounces each), about 1-1/2 inches thick, patted dry with paper towels and tied around the middle with butcher's twine
Salt and ground black pepper
2  cups dry white wine
2  medium onions, diced
2  medium celery ribs, diced
1  medium carrot, diced
1  large leek, white part only, diced
1  head garlic, top third cut off and discarded, removed and discard outer skin
1  medium russet potato, peeled and diced
1  14.5 ounce can diced tomatoes, drained
2  bay leaves
1  teaspoon whole black peppercorns, lightly crushed
2  cups low-sodium chicken broth
6  sprigs fresh thyme (may substitute dried thyme)
1  sprig fresh rosemary (may substitute dried rosemary)

Stuffing
1  small carrot, coarsely chopped
1  medium celery rib, coarsely chopped
4  medium onions, coarsely chopped
4  medium garlic cloves, coarsely chopped
2  tablespoons unsalted butter
1/4  pound prosciutto, finely chopped
1  cup panko (Japanese-style bread crumbs)
1  tablespoon minced fresh parsley leaves
1  teaspoon minced fresh thyme leaves
Salt and ground black pepper
2  teaspoons finely grated lemon zest

Osso BucoAdjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Heat 2 tablespoons of the olive oil in a Dutch oven over medium-high heat until shimmering. Sprinkle both sides of the shanks generously with salt and pepper. Swirl to coat the pan bottom with the oil. Place 3 of the shanks in a single layer in the pan and cook until golden brown on the first side, about 5 minutes. Using tongs, flip the shanks and cook on the second side until golden brown, about 5 minutes longer. Transfer the shanks to a bowl and set aside. Off the heat, add 1/2 cup of the wine to the pot, scraping the bottom with a wooden spoon to loosen any browned bits. Pour the liquid into the bowl with the browned shanks. Return the pot to medium-high heat, add 2 tablespoons of the remaining olive oil, and heat until shimmering. Repeat with the 3 remaining shanks. Transfer the shanks and liquid to the bowl with the other shanks.

Add the remaining 2 tablespoons olive oil, onions, celery, carrot, leek, garlic head, 1-teaspoon salt, and 1/4-cup water to the pan. Cook, stirring frequently, until the vegetables are soft and lightly browned, about 10 minutes. Add the shanks and their accumulated juices, potato, tomatoes, bay leaves, peppercorns, chicken broth, the remaining 1-1/2 cups wine, and just enough water to cover the shanks and bring to a simmer. Cover and transfer to the oven. After 1-1/2 hours, add the thyme and rosemary sprigs to the braising liquid. Cook the shanks until the meat can be easily pierced with a fork but is not falling off the bone, about 30 minutes longer. Carefully transfer the meat to a large plate and tent with foil to keep warm.

Strain the braising liquid through a fine-mesh strainer into a small saucepan, pushing on the solids to extract as much liquid as possible; discard the solids. Adjust the seasoning with salt and pepper and keep warm over low heat.

Stuffing
Finely chop the carrot, celery, onion, and garlic in a food processor, about ten 1-second pulses. Melt the butter in a large skillet over medium-high heat until the foam subsides. Add the vegetables and cook, stirring frequently, until softened, 3 to 4 minutes. Remove from the heat and stir in the prosciutto, panko, parsley, and thyme. Season with salt and pepper to taste.

Adjust an oven rack so it is 6 inches away from the broiler element and heat the broiler. Using a narrow-bowled spoon, scoop out the marrow from the veal bones. Coarsely chop it and mix it into the stuffing. Carefully transfer the shanks to a rimmed baking sheet and cover them with the stuffing, packing it into the holes as well (about 1/4 cup per shank). Broil until the stuffing is browned, 1 to 2 minutes. Sprinkle the preserved lemon rind over the top. Serve the shanks with Green Beans with Toasted Pecans, and Blue Cheese along with a Roasted Beet Salad and a ladleful of braising liquid.

Serves 6
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