Osso Buco

Course : Beef
Serves: 4
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Ingredients:

8 medium veal shank
1 teaspoon salt and pepper
2 tablespoons flour
7 tablespoons unsalted butter
3 tablespoons olive oil
1 1/2 cups dry white wine
1 1/2 cups onion
3/4 cup carrot
3/4 cup celery
1 teaspoon garlic
4 cups beef broth
1 1/2 cups plum tomato
1 bunch bouquet garni
1/2 teaspoon salt
1 Cup gremolata
1/2 cup fresh parsley
2 tablespoons lemon zest
1 tablespoon garlic
 

Preparation / Directions:

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.

 

Nutritional Information:

977 Calories (kcal); 45g Total Fat; (44% calories from fat); 108g Protein; 18g Carbohydrate; 408mg Cholesterol; 1879mg Sodium


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