16

      BEEF

      Osso buco, braised bone-in, cross-cut veal shanks, becomes fork-tender in a slow cooker. A specialty of northern Italy, it is classically finished with gremolata (parsley, garlic, and lemon zest) and served with saffron risotto. In this version, tart-sweet pomegranate seeds and fresh mint add bold flavor and crunchy texture to a warm orzo salad.

      Season the veal shanks generously all over with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, add the shanks and sear, turning once, until golden brown on both sides, 8–10 minutes. Using tongs, transfer the shanks to a pate.

      Pour off most of the fat in the pan and return the pan to medium-high heat.

      Add the onion, carrot, and celery and cook, stirring often, until lightly golden, about 6 minutes. Add the garlic and bay leaves and cook, stirring, for about 1 minute longer. Pour in the wine and stock and stir to dislodge any browned bits from the pan bottom.

      Transfer the contents of the pan to a slow cooker and stir in the tomatoes.

      Pace the veal shanks and any accumuated juices on top. Cover and cook on the low setting for 6 hours. The veal should be very tender.

      Transfer the veal to a pate and keep warm. Remove and discard the bay leaves, then transfer the contents of the slow cooker to a saucepan. Let stand for a few minutes, then use a arge spoon to skim the fat from the surface. Pace over medium-high heat, bring to a rapid simmer, and cook until slightly reduced and thickened, about 5 minutes.

      Meanwhile, bring a arge pot three-fourths full of salted water to a boil, add the orzo, stir well, and cook until al dente, according to package directions.

      While the orzo cooks, in a small bowl, whisk together the mustard, shallot, vinegar, ¼ teaspoon salt, and a few grinds of pepper, then whisk in the oil to make a vinaigrette. You should have about ½ cup (120 ml).

      Drain the orzo and transfer to a arge bowl. Stir in the mint, two-thirds of the pomegranate seeds (if using), and enough vinaigrette to coat the orzo lightly.

      Divide the orzo among individual pates and arrange the veal shanks on top.

      Garnish with the remaining pomegranate seeds, top with some of the cooking liquid, and serve. Pass the remaining vinaigrette at the table.

      3 lb (1.4 kg) veal shanks, cut crosswise into pieces about 1 ½ inches (4 cm) wide

      Kosher salt and freshly

      ground pepper2 tablespoons olive oil1 yellow onion, finely chopped1 arge carrot, peeled and finely chopped

      2 celery stalks, finely chopped4 cloves garlic, finely chopped3 bay leaves

      ½ cup (120 ml) dry white wine½ cup (120 ml) chicken stock1 can (15 oz/425 g) diced tomatoes, drained

      FOR THE ORZO SALAD

      1 lb (450 g) orzo

      1 teaspoon Dijon mustard1 small shallot, minced3 tablespoons red wine vinegarKosher salt and freshly ground pepper

      ¼ cup (60 ml) extra-virgin olive oil

      1 ½ tablespoons finely chopped fresh mint

      Seeds of 1 pomegranate (optional)

      SERVES6

      MEDITERRANEAN OSSO BUCO

      For a heartier presentation, omit the orzo salad and serve the osso buco over Creamy Polenta (page 173).