Osso Buco (Great Chefs Of New Orleans)

Recipe Ingredients

1		Garlic - minced
1		Onion - chopped (medium)
1		Carrot - chopped (medium)
1 tablespoon	15ml	Tomato paste
1		Red wine
3/4		Stock
4		Veal shanks (large)
2 oz	56g	Brandy
1 tablespoon	15ml	Arrowroot
1 oz	28g	Butter
		Olive oil for sauteing and coating shanks

Recipe Instructions

Satute onion, carrot, and garlic in a little olive oil. When onions are golden, add tomato paste. Cook down. Add wine and stock. Simmer for 2 hours. Season and oil shanks; roast in medium oven until brown. Dissolve arrowroot in cold brandy.

Strain stock. Add brandy mixture to stock.

Cook a little longer with 1 ounce of butter.

Braise the veal shanks in the stock until tender (about 1 to 1-1/2 hours). Serve before meat falls off bone.

Source:
Mario Batali

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