ossobuco di piero
Piero's braised veal shanks

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serves 4 

 

4 veal shanks about 5-6 inches in diameter, less than 1 inch thick)

odori = 1 carrot, 1 small onion, 1 stalk of celery, handful of parsley 

meat broth

extra virgin olive oil

salt and pepper

 

Finely chop the odori and put them in the bottom of a casserole with abundant olive oil, place the meat on top add salt and pepper and set the flame to medium. Add a ladle of warm broth and cover. When the broth begins to bubble, flip the meat, lower the flame and cover. Check periodically to turn the meat and make sure the pan doesn't dry out (add more broth if necessary). Let the meat cook for about 3 hours until it's falling-apart tender and a rich, dark sauce has formed in the bottom of the pan.

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This was Piero's Sunday lunch recipe, ready foranyone who stopped by on their way down or up the mountain.