Veal Shanks Osso Buco

Recipe Ingredients

4		Veal shanks, center bone - cut into 8- to 10-ounce portions
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Unsalted butter
1 cup	62g / 2.2oz	Diced onion
1 cup	110g / 3.9oz	Diced carrots
1 cup	110g / 3.9oz	Diced celery
2		Garlic cloves - finely chopped
1 cup	237ml	Dry white wine
3 tablespoons	45ml	Orange zest
1 tablespoon	15ml	Lemon zest
1/2 cup	118ml	Orange juice
1/4 cup	59ml	Lemon juice
1 cup	62g / 2.2oz	Canned plum tomatoes - seeds removed, and slightly crushed
2 cups	474ml	Hot beef and veal stock
2 tablespoons	30ml	Chopped fresh thyme
2		Bay leaves
		Several sprigs fresh parsley
		Gremolada
1 tablespoon	15ml	Grated lemon zest
1 tablespoon	15ml	Grated orange zest
2 tablespoons	30ml	Finely-chopped garlic
2 tablespoons	30ml	Chopped flat leaf parsley

Recipe Instructions

Preheat oven to 350 degrees.

Season the veal with salt and pepper. Heat the olive oil and butter together in a large, heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 10 minutes. Remove the browned veal shanks from the skillet and place them in an ovenproof casserole.

To the same skillet to which you browned the veal add the diced vegetables, along with the garlic and saute them for 3 to 4 minutes. When the vegetables have begun to cook and wilt, add the white wine and deglaze the pan. Add the two zests and juices and allow to reduce for several minutes. Then add the tomatoes and allow to boil before carefully pouring over veal shanks in the casserole.

Add the hot stock and the herbs to the casserole and braise, covered for 1 hour and 45 minutes. The veal should be fork tender, with the meat just beginning to separate from the bone when you move them from the oven. Do not remove until fork tender.

Combine all gremolada ingredients together. After you have removed the veal from the vegetable sauce, stir in the gremolada and allow to be warmed through by the vegetable sauce. Serve veal shanks with some of the sauce spooned over the top.

Cool for 10 minutes before serving.

This recipe yields 4 servings.

Source:
COOKING LIVE with guest chef Michael Lomonaco - From the TV FOOD NETWORK - (Show # CL-8845 broadcast 03-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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