Osso Buco - 1

Recipe Ingredients

1/4 cup	15g / 0.5oz	All-purpose flour
		Salt
		Pepper
4 lbs	1816g / 64oz	Veal shanks
		- cut into 2-inch pieces
1/4 cup	59ml	Olive oil
4		Celery stalks - chopped
3		Carrots - chopped
2		Onions - chopped
3		Garlic cloves - minced
1 1/2 cups	355ml	White wine
1 1/2 cups	355ml	Chicken stock
1 teaspoon	5ml	Dried sage
1 teaspoon	5ml	Dried rosemary
1		Bay leaf
1/4 cup	59ml	Tomato paste
		Gremolata
1/2 cup	73g / 2.6oz	Fresh parsley - chopped
2 tablespoons	30ml	Grated lemon rind
4		Garlic cloves - minced

Recipe Instructions

Braising transforms the fibrous toughness of less expensive veal shanks to melting tenderness while dissolving their gelatin to a luxurious sauce. As a bonus, the centre of the bone is filled with delicious marrow, which can be scooped out with a small spoon.

In plastic bag, combine flour, 1 ts salt and 1/2 ts pepper. Add a few pieces of veal and shake; repeat with remaining veal. In Dutch oven, heat oil over medium-high heat; brown shanks in batches. Remove shanks and set aside.

Add celery, carrots, onions and garlic; cover and cook over low heat for about 8 minutes or until onions are softened. Return veal to pan. Stir in wine, chicken stock, sage, rosemary, 1/4 ts salt and bay leaf; bring to boil. Reduce heat; cover and simmer, stirring occasionally, for 60-70 minutes or until veal is tender. Stir tomato paste into pan; cook, uncovered, for about 15 minutes or until sauce is thickened. Season with salt and pepper to taste. Discard bay leaf.

Gremolata: Meanwhile, in small bowl, combine chopped parsley, lemon rind and garlic. Sprinkle Gremolata over individual servings.

Source:
6 servings for $19.22 CDN [Mar/95] Canadian Living magazine, Mar 95

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