INGREDIENTS for Bouquet Garner:
1 bay leaf
1 Tablespoon cracked peppercorns
Sprig of rosemary
INGREDIENTS for Osso Buco:
10 to 12 small veal shanks (at least 1/2 from lower shank)
Salt and pepper to taste
1 cup coarsely chopped onion
1/2 cup coarsely chopped carrots
2 Tablespoons coarsely chopped garlic
1 cup coarsely chopped fennel bulb
1/2 cup coarsely chopped celery
3 cups white wine
2 cups reduced-sodium chicken broth
2 cups reduced-sodium beef broth
1 cup caper berries
1/2 cup (1 stick) butter, chilled and cubed
Juice of 1 lemon
1 cup coarsely chopped flat-leaf parsley
For the bouquet garni, tie the bay leaf, peppercorns, rosemary and parsley in a cheescloth bag. For the ossoo buco, sprinkle the shanks liberally with salt and pepper. Brown the shanks in batches on all sides in the olive oil in a large Dutch oven. Remove the shanks to a plate, reserving the pan drippings.
Brown the onion, carrots and garlic in the reserved pan drippings, stirring as little as possible. Add the fennel and celery and saute for 2 minutes. Return the shanks to the Dutch oven. Add the wine and bring to a boil. Cook for 8 minutes or until the wine is reduced to a sweet flavor, stirring occasionally. Stir in the chicken broth, beef broth, caper berries and bouquet garni. Bring to a boil.
Bake, covered, at 350 degrees for 1-1/2 hours or until the veal is tender. Discard the bouquet garni and remove the shanks to a bowl using a slotted spoon, reserving the pan juices. Cover to keep warm. Bring the reserved juices to a boil. Cook for 15 minutes or until of a sauce consistency, stirring frequently. Remove from the heat. Add the butter, lemon juice and parsley and stir until the butter melts. Spoon the sauce over the shanks in shallow bowls.
NOTE: An Italian phrase meaning "to jump in the mouth." Osso Buco is a home-style smothered veal shank dish. This Italian inspired dish may also be prepared with lamb.