Sicilian Spice Rub

The heart of this dish - warming spices that reflect Sicily's Arabic influences

Ingredients:

• 2 tsp ground cinnamon
• 1 tsp Calabrian chili powder (or 2 fresh Calabrian chilies, minced)
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 1/2 cup all-purpose flour (for dredging)

Instructions:

1. Combine cinnamon, chili powder, salt, and pepper
2. Rub thoroughly into 4 veal shanks (12 oz each)
3. Let stand at room temperature for 30 minutes
4. Dredge in flour before browning

Braising Base

Ingredients:

• 1/4 cup extra virgin olive oil
• 1/4 cup pancetta, diced
• 1 large onion, finely chopped
• 2 fennel bulbs, diced
• 4 garlic cloves, minced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 1/2 cup Marsala wine
• 1 cup dry white wine
• 2 cups beef stock
• 1 can (14 oz) San Marzano tomatoes, crushed
• 2 bay leaves
• 2 sprigs fresh thyme
• Zest of 1 orange
• 1/4 cup capers, rinsed
• 1/2 cup Sicilian green olives, pitted and halved
• 1 cinnamon stick
• 1 fresh red chili, split lengthwise (optional)

Braising Method

Equipment:

Large Dutch oven, oven preheated to 325°F (165°C)

Instructions:

1. Heat olive oil in Dutch oven over medium-high heat
2. Brown spiced veal shanks deeply on all sides (4-5 minutes per side)
3. Remove shanks, set aside
4. Add pancetta, render fat until crispy
5. Add vegetables (onion, fennel, garlic, carrots, celery)
6. Sauté until soft and caramelized (about 10 minutes)
7. Add Marsala and white wine, scraping up browned bits
8. Let reduce by half
9. Add stock, tomatoes, herbs, orange zest, cinnamon stick
10. Return veal to pot, add capers, olives, and split chili
11. Bring to simmer, cover, transfer to oven
12. Braise for 2.5-3 hours until meat falls off the bone

Sicilian Gremolata

A bright finish that adds complexity and freshness

Ingredients:

• 1/2 cup fresh parsley, finely chopped
• 4 preserved lemon peels, finely minced
• 2 cloves garlic, microplaned
• 2 tbsp toasted pine nuts
• 1 tbsp dried Sicilian oregano

Instructions:

1. Toast pine nuts in dry pan until golden (2-3 minutes)
2. Let cool completely
3. Combine all ingredients in small bowl
4. Let flavors meld at room temperature while osso bucco finishes
5. Sprinkle generously over each serving

Serving Suggestions

Traditional Pairings:

• Saffron Risotto: Creamy, aromatic base that absorbs the rich braising liquid
• Creamy Polenta: Rustic, comforting foundation
• Sicilian Wine: Nero d'Avola or Etna Rosso

Final Steps:

1. Remove osso bucco from oven
2. Discard cinnamon stick and split chili
3. Let rest 15 minutes
4. Check seasoning and adjust salt/pepper
5. Plate over risotto or polenta
6. Spoon braising liquid around plate
7. Top generously with Sicilian gremolata