JEREMY BARLOW / TAYST
4-6 veal shanks (Osso Bucco)
3 carrots
1/2 bunch celery
1/2 bunch leeks
2T oil
Salt and pepper to taste
1 1/2 bottles white wine (Gewurtztraminer or Reisling)
Wash and slice celery, leeks and carrots. Heat oil in a heavy skillet and cook vegetables low heat to caramelize. Transfer vegetables to a deep baking dish, at least 3 inches deep.
Season meat liberally with salt and pepper. Sear meat in a cast iron skillet or sauté pan. Remove from pan once the meat is browned and lay over vegetables.
Deglaze the pan with some of the wine. Pour over meat. Pour remaining wine over meat until 2/3 covered. Cover with foil and bake at 375 for 4-5 hours. After four hours, test by pulling on the meat with a fork or tongs to see if it falls apart. Remove from oven and let sit for 30 minutes. Eat now or refrigerate overnight. The next day, discard fat and add wine if it looks dry. Reheat at 425 for 20 minutes.
