Osso buco 3
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | All-purpose flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 4 | Veal shanks ( 2 inches thick) (up to 6) | |
| 5 | tablespoons | Olive oil |
| 1 | teaspoon | Italian seasoning |
| ½ | teaspoon | Sage |
| 1 | medium | Onion, chopped |
| 1 | Garlic clove, minced | |
| 2 | Carrots, sliced | |
| 1 | Celery stalk, cut in 1/2 inch slices | |
| 1½ | cup | Dry white wine or chicken broth |
| 1 | can | (10-3/4 oz) condensed chicken broth |
| 2 | tablespoons | Tomato paste |
| 2 | Garlic cloves, minced | |
| 1½ | tablespoon | Chopped parsley |
| 1 | tablespoon | Grated lemon peel |
Directions
GREMOLATA
Combine flour, salt and pepper; dredge meat. In a large skillet, heat the oil on high. Brown meat on all sides. Lay the shanks flat in a Dutch oven or oblong baking dish and sprinkle with Italian seasoning and sage. Combine onion, garlic, carrots and celery. Sprinkle over meat. In a small bowl, whisk together wine, broth and tomato paste. Pour over vegetables. Cover and bake at 325 for 2 hours or until fork-tender. Just before serving, combine Gremolata ingredients; sprinkle over each shank. Serve immediately.
Yields 4-6 servings.
Posted to EAT-L Digest 2 November 96 Date: Sun, 3 Nov 1996 16:03:58 -0600 From: Pam and KerryAnn Cobb <priss@...>