*  Exported from  MasterCook  *
 
                        OSSO BUCO (GOURMET MAGAZINE)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Lg Veal shanks, patted dry a
    1                    Salt, pepper to taste
                         Flour
    7       tb           Unsalted butter
    3       tb           Olive oil
    1 1/2   c            Dry white wine
    1 1/2   c            Onion, finely chopped
      3/4   c            Carrots, finely chopped
      3/4   c            Celery, finely chopped
    1       t            Garlic, minced
    4       c            Beef broth
    1 1/2   c            Plum tomatoes, chopped
                         Bouquet garni
      1/2   ts           Salt
    1                    -
                         Gremolata:
      1/2   c            Fresh parlsey, minced
    2       tb           Lemon zest
    1       tb           Garlic, minced
 
   Season the veal shanks with salt and pepper and dredge
   in the flour, shaking off excess.  In a heavy skillet,
   heat 3 Tbsp butter and 3 Tbsp oil over mod-high heat.
   Brown the veal shanks, adding additional butter and
   oil if necessary.  Transfer the shanks as they are
   browned to a platter. Add wine to the skillet, boil
   the mixture, deglazing the pan, until the liquid is
   reduced to about a half cup. Reserve in a small bowl.
   In a flameproof casserole just large enough to hold
   the veal shanks in one layer, cook the onion, carrots,
   celery, and garlic in the remaining 4 Tbsp butter over
   mod-low heat, stirring occasionally, until the veggies
   are softened.  Add the shanks and any accumulated
   juices to the casserole. Add the wine mixture, and
   enough broth to almost cover the shanks. Spread the
   tomatoes over the shanks, add the bouquet garni (6
   fresh parsley sprigs, 4 fresh thyme sprigs, 1 bay
   leaf) and salt and pepper to taste. Bring the liquid
   to a simmer over moderately high heat. Braise the
   mixture, covered, in the middle of a preheated 325f
   oven for 2 hours, or until the veal is tender.
   Transfer the veal to an ovenproof serving dish with a
   slotted spoon.  Discard the strings and keep the
   shanks warm. Strain pan juices into a saucepan,
   pressing hard on the solids. Skim off the fat. Boil
   for about 15 minutes or until reduced to about 3 cups.
   Baste the shanks in some of the reduced juices, and
   bake them, basting 3-4 more times, for 10 minutes or
   until the shanks are glazed. In a bowl, stir together
   the parsley, zest, and garlic. Sprinkle the shanks
   with the gremolata and pour some juice around and over
   them. Serve the remaining juices alongside in a boat.
   a 1974 Gourmet Mag. favorite
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving