Osso Buco

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Osso Buco

Recipe Information
Source: Eating Well, March 1998 Serves/Makes:6 Ingredients 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 Gremolata: 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 Preparation 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. 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). Comments The article suggests serving the Osso Buco with wide noodles, spooning the sauce over the noodles.

Recipe Information

Source:: Eating Well, March 1998

Serves/Makes:6

Ingredients

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
Gremolata:
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

Preparation

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.
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).

Comments

The article suggests serving the Osso Buco with wide noodles, spooning the sauce over the noodles.