Yield: 4 Servings
|½ cup||All-purpose flour; sifted or Wondra (superfine) flour|
|\N \N||Salt and freshly ground black pepper|
|4 \N||Pieces veal shank; 3 inches thick|
|3 tablespoons||Unsalted butter|
|3 tablespoons||Olive oil|
|½ cup||Carrots; finely chopped|
|½ cup||Onion; finely chopped|
|½ cup||Celery; finely chopped|
|4 \N||Cloves garlic; coarsely chopped|
|1 cup||Dry white wine|
|2 cups||Chicken stock|
|3 \N||Plum tomatoes; coarsely chopped|
|2 \N||Bay leaves (fresh; if possible)|
|8 \N||Sprigs fresh flat-leaf parsley|
|1 tablespoon||Lemon zest|
|1 tablespoon||Orange zest|
|1 tablespoon||Garlic; finely minced|
|1 tablespoon||Flat-leaf parsley; finely chopped|
How to Prepare the Osso Buco:
~ Preheat the oven to 350 F. - Season the flour with salt and pepper.
Dredge the veal shanks in the mixture and tap off any excess flour. - In a large Dutch oven, heat the oil and butter until almost smoking. Brown the shanks on both sides and remove from the pan onto a plate. Add the carrots, celery, and onions, and sauté until soft. Add the garlic and sauté for one minute. Add the wine and reduce by half. Add the stock and tomatoes and return the shanks to the pot. Add the bay leaves and parsley, cover, and bake for about 1½ hours or until the meat is tender.
~ Remove the veal shanks and cover to keep warm. Place the uncovered pot with the cooking liquid over medium-high heat and reduce until the sauce coats the back of a wooden spoon. - Season with salt and pepper to taste.
How to Prepare the Gremolada:
Mix together both zests, the garlic, and parsley. Sprinkle over the veal shanks.
Copyright 1997 Lifetime Entertainment Services. All rights reserved.
Posted to JEWISH-FOOD digest V97 #307 by Amy <pushy1@...> on Nov 24, 1997