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- Eating Well, March 1998
- 1 small onion
- 1 carrot
- 1 stalk celery
- 6 1-1/4 inch pieces veal shanks (about 4 lbs (1.8 kg). for 6)
- 1/2 cup (125 ml) all-purpose flour
- 1 tsp (5 ml) salt
- 1/4 tsp (1 ml) freshly ground black pepper
- 3 tsp (15 ml) olive oil, Divided
- 2 cloves garlic, minced
- 1/2 cup (125 ml) dry white wine
- 2 cups (475 ml) reduced-sodium chicken broth, defatted
- 1 tbsp (15 ml) chopped fresh basil
- 1 bay leaf
- 1 thyme sprig
- 3 tbsp (45 ml) chopped fresh parsley, preferrably Italian flat leaf
- 1 tbsp (15 ml) freshly grated lemon zest
- 2 cloves garlic, minced
- salt and freshly ground black pepper, to taste
- Preheat oven to 375 degrees (200 C.).
- Cut onion, carrot and celery into 1/4-inch dice; transfer to a bowl and set aside.
- Trim any visible fat and membrane from veal shanks and tie each piece with kitchen twine.
- In a shallow dish, combine flour, salt and pepper.
- Dredge veal in flour mixture, shaking off excess. Discard any remaining flour.
- In a large ovenproof skillet or Dutch oven, heat 2 tsp (10 ml) oil over medium-high heat.
- Brown veal on all sides, about 8 minutes.
- Transfer veal to a bowl and set aside.
- Reduce heat to low, add remaining 1 tsp (5 ml) oil, garlic and reserved vegetables.
- Cook, stirring until lightly browned.
- Stir in wine and cook until reduced by half, about 2 minutes.
- Return veal to pan, add chicken broth, basil, bay leaf and thyme.
- Bring to a simmer, cover and transfer to the oven.
- Cover and bake stew for 1-1/2 hours, or until veal is tender when pierced with a fork. (The Osso Buco will keep, covered, in the refrigerator for up to 2 days.)
- Return pan to stove top over low heat and bring to a simmer.
- Add half the Gremolata and simmer, stirring occasionally, until sauce has thickened slightly, about 2 minutes.
- Adjust seasoning with salt and pepper.
- Discard bay leaf and thyme sprig.
- With a sharp knife or scissors remove twine.
- Place veal on plates, spoon sauce on top and sprinkle with remaining gremolata.
- In a small bowl, combine parsley, lemon zest and garlic.
- Season as desired.
- Serve WITHIN ONE HOUR.
- Makes about 1/4 cup (60 ml).
- The article suggests serving the Osso Buco with wide noodles, spooning
the sauce over the noodles.
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