Osso Bucco

Recipe Ingredients

1		Carrot: grated
8		Veal shanks: 1" thick
1/2		Celery: grated
		Flour: for dredging
1 oz	28g	Dried mushrooms: soaked and
3 tablespoons	45ml	Butter
		Drained
6 tablespoons	90ml	Olive oil
1 tablespoon	15ml	Onion: chopped (large)
4		O canned tomato sauce
1/2 cup	118ml	White wine
1 cup	237ml	Chicken broth
1 teaspoon	5ml	Garlic: chopped
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper

Recipe Instructions

Melt butter in olive oil in a large heavy skillet. Dredge each veal shank in the flour on both sides. Place in pan and brown until golden and crispy on both sides. Sprinkle with salt and pepper. When golden, remove from pan and set aside. In the pan, sauteeall veggies in the butter and oil mixture until lightly golden. Deglaze the pan with the wine and cook about 3 minutes

Add the broth and tomato sauce and mix well. Place the veal shanks back into the pan and partially cover. Cook for about 2 1/2 hours turning and scraping the bottom. Taste for salt and pepper. If you need more liquid, add broth only if it's not too salty, otherwise add water or wine or a combination of both. It should make just enough gravy to keep the meat moist. Serve hot. This is a dish that originated in Milano. It is usually served with Risotto Milanese.

Source:
Mario Batali

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