Budget osso buco

Yield: 6 Servings

Measure Ingredient
¼ cup All-purpose flour
\N \N Salt
\N \N Pepper
4 pounds Veal shanks, cut into 2-inch pieces
¼ cup Olive oil
4 \N Celery stalks, chopped
3 \N Carrots, chopped
2 \N Onions, chopped
3 \N Garlic cloves, minced
1½ cup White wine
1½ cup Chicken stock
1 teaspoon Dried sage
1 teaspoon Dried rosemary
1 \N Bay leaf
¼ cup Tomato paste
½ cup Fresh parsley, chopped
2 tablespoons Grated lemon rind
4 \N Garlic cloves, minced


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 ½ 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, ¼ 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.

6 servings for $19.22 CDN [Mar/95] Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones" [-=PAM=-] PA_Meadows@...

Posted to MM-Recipes Digest V3 #343 From: "Paul A Meadows" <PA_Meadows@...> Date: Sat, 14 Dec 96 22:05:54 UT

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