Mediterranean Osso Buco with Orzo

By deonjsch

Ingredients

• 3 lbs veal shanks, cut crosswise into pieces about 1 1/2 inches wide
• Salt and freshly ground pepper
• 2 Tbs olive oil
• 1 yellow onion, finely chopped
• 1 large carrot, peeled and finely chopped
• 2 stalks celery, finely chopped
• 4 cloves garlic, finely chopped
• 3 bay leaves
• 1/2 C dry white wine
• 1//2 C chicken stock
• 1 can diced tomatoes, drained
• 1 lb dried orzo
• 1 1/2 Tbsp finely chopped fresh mint
• Seeds of 1 pomegranate (optional)
• 1/3-1/2 C Shallot Vinaigrette
• SHALLOT VINAIGRETTE
• 1 tsp Dijon mustard
• 1 small shallot, minced
• 3 Tbs red wine vinegar
• Salt and freshly ground pepper
• 1/4 C extra-virgin olive oil

Details

Servings 6

Preparation

Step 1

Season the veal shanks generously all over with Salt and pepper, In a large, heavy frying pan over medium-high heat, warm the oil. When the oil is hot, working in batches if necessary to avoid crowding, add the veal shanks and brown, turning once, until browned on all sides, 7-8 min total. Transfer the shanks to a plate.

Pour off most of the fat from the pan and return to medium-high heat. Add the onion, carrot, and celery and saute until lightly golden, about 6 min. Add the garlic and bay leaves and cook for 1 min more. Pour in the wine and stock and stir to dislodge any browned bits on the pan bottom. Transfer the contents of the pan to a slow cooker, and stir in the tomatoes, Please the veal shanks and any accumulated juices on top. Cover and cook on the low setting for 6 hours. The veal should be tender.

Transfer the veal to a plate and keep warm. Remove and discard the bay leaves from the slow cooker, and transfer the contents to a saucepan. Let stand for a few minutes, then use a large spoon to skim the fat from the top. Place over medium-high heat, bring to a rapid simmer, and cook until slightly reduced and thickened, about 5 min.

Meanwhile, bring a large pot three-fourths full of salted water to a boil, add the orzo stir well, and cook until al dente, according to package directions. Drain and transfer to a large bowl. Add the mint, two-thirds of the pomegranate seeds (if using), and the vinaigrette and toss well.

Divide the orzo among warm individual plates and arrange the veal shanks on top. Garnish with the remaining pomegranate seeds (if using) , and top with some of the reduced braising liquid. Serve at once.



SHALLOT VINAIGRETTE

In a small bowl, whisk together the mustard, shallot, vinegar, 1/4 tsp salt, and a few grinds of pepper. Whisk in the oil until emulsified.