Il Sogno, San Antonio
In honor of this weekend’s radio show featuring our interview with chef Andrew Weissman of Il Sogno, we serve up his rendition of the Italian veal shank classic.
¼ cup vegetable oil
8 (2-inch-thick) center-cut pieces of veal shank, bone in
3 cups dry white wine
3 onions, diced
3 carrots, diced
½ cup garlic cloves, peeled
1 quart chicken stock
1 (15-ounce) can San Marzano or other crushed tomatoes
1 bunch fresh sage
3 bay leaves
Salt and pepper to taste
Preheat the oven to 325˚ F. In a large roasting pan, heat the oil over medium-high heat until it starts to smoke, then add the shanks until they are caramelized top and bottom. Remove the meat from the pan and deglaze with the wine, scraping up the browned bits from the bottom with a wooden spoon. Add the onion, carrot, and garlic. Return the meat to the pan. Pour in the chicken stock and enough water for the liquid to cover the bones. Add the tomatoes, sage, and bay leaves. Cover the pan with aluminum foil and cook in the oven for 4 hours, until the meat is falling off the bone.
Once meat is cooked, pour the pan juices into a separate pot and reduce by about a half over high heat. Season to taste with salt and pepper. Serve each osso buco in a warmed bowl, ladling liquid and vegetables over the top. Serves 8.