Mi Piace Osso Buco

Recipe Ingredients

6		Veal shanks
1 cup	62g / 2.2oz	Flour
3 tablespoons	45ml	Oil
1/3 lb	151g / 5.3oz	Mushrooms - quartered
2		Carrots - diced
2		Celery stalks - diced
1		Onion - diced
1 cup	146g / 5.1oz	Diced eggplant
1/2		Fennel bulb - diced, (abt 1 cup)
2 tablespoons	30ml	Chopped garlic
1 cup	237ml	Red wine
1/2 cup	118ml	Tomato paste
6 cups	1422ml	Reduced-sodium beef stock
2		Bay leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
		Assembly
2 tablespoons	30ml	Butter
3 tablespoons	45ml	Grated lemon zest
1 tablespoon	15ml	Minced parsley
1/2 teaspoon	2.5ml	Minced garlic

Recipe Instructions

Dredge veal shanks in flour and shake off any excess. Heat oil in Dutch oven over medium-high heat until it begins to smoke. Add shanks and sear until they are browned on all sides, 3 to 5 minutes per side. Remove and pat dry of excess oil.

Reduce heat to medium and add mushrooms, carrots, celery, onion, eggplant, fennel and garlic to pan. Saute until softened and evenly browned, 8 minutes. Add wine and heat over medium-high heat to deglaze pan, scraping bits from bottom of pan, 1 to 2 minutes.

Return shanks to pan. Whisk together tomato paste and beef stock and add to pan. Add bay leaves and salt and pepper to taste. Cover pan and bake at 325 degrees until meat is tender and pulls away from bone, 1 hour 30 minutes. Remove shanks from pan and keep warm.

Bring liquid remaining in pan to boil over medium-high heat and reduce to half, 10 minutes. Add butter and swirl until melted. Pour over shanks. Combine zest, parsley and garlic. Divide shanks among serving plates and top with zest mixture.

This recipe yields 6 servings.

Each serving: 341 calories; 1,810 mg sodium; 56 mg cholesterol; 12 grams fat; 32 grams carbohydrates; 21 grams protein; 1.12 grams fiber.

Source:
The Los Angeles Times, 03-15-2000

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