Osso Buco
(from Bethany’s recipe box)
Serves 6
To keep the meat attached to the bone during the long simmering process, tie a piece of twine around the thickest portion of each shank before it is browned. Use a zester, vegetable peeler, or paring knife to remove the zest from a single lemon, then mince it with a chef’s knife. With the lid on the pot cracked, the braising liquid should reduce to a sauce-like consistency in the oven. Just before serving, taste the liquid and, if it seems too thin, simmer the liquid on the stovetop as you remove the strings from the osso buco and arrange them in individual bowls.
Source: CI's The New Best Recipe (http://www.foodlushblog.com/2011/02/meal-plan-for-the-week-of-february-7th.html)
Categories: Meat
Ingredients
- olive oil
- 6 veal shanks, cut into 1to 2 -inch pieces
- 1/3 cup flour seasoned with salt and pepper
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, finely chopped
- Pinch each of thyme, oregano, and marjoram, fresh if available. If not, chop the dried herbs adding a little freshly chopped parsley.
- 3 bay leaves
- 3 tomatoes, fresh or canned, seeded and chopped
- 1-1/2 cup white wine, such as Soave or Sauvignon Blanc
- 2 cups chicken stock
- 2 tablespoons unsalted butter
- FOR THE GREMOLATA:
- 1 small clove garlic, finely chopped
- zest of 1 lemon, chopped
- 2 tablespoons Italian flat leaf parsley, finely chopped
Directions
-
For the gremolata, chop all ingredients and combine. To make the veal, preheat an oven to 315 degrees F. In a cast-iron skillet over medium heat, warm the olive oil. Roll the meat in the flour and dust off the excess. When the oil is hot, add the meat and thoroughly brown on all sides. Remove to a casserole in which the meat will fit comfortably. Pour out the excess oil from the skillet and add about 2 tablespoons fresh olive oil. Add the onions, carrots, and celery and cook until softened, about 10 minutes. Add the garlic and herbs and cook for a few more minutes, then add the tomatoes. Pour in the wine. In a saucepan, bring the stock to a boil and pour over the shanks.
-
Cover with aluminum foil, place in the oven, and cook until veal is very tender. Check for doneness after 2 hours.
-
Remove veal shanks to serving platter, cover to keep warm. Reduce braising liquid until thickened (by about one half). Adjust seasonings. Pour over shanks and sprinkle with gremolata.