Osso Buco

 

 

Ingredients: 

  • 4 lbs veal shanks, cut into 2-inch pieces (have your butcher do this for you)
  • 1/4 cup flour
  • Tony Chachere Creole Seasoning
  • 3 Tbsp butter
  • 3 Tbsp olive oil
  • 2 cups chopped onions
  • 1/2 cup minced celery
  • 2 medium carrots, sliced into 3/4-inch pieces
  • 2 Tbsp minced garlic
  • 1 cup dry white wine
  • 1-1/2 cups stock (equal parts of chicken and beef broth or stock combined)
  • 1-1/2 cups canned crushed tomatoes and their juice
  • 1/4 cup chopped fresh basil leaves (or 1 tsp dried)
  • 1 tsp dried rosemary 

Gremolata:

  • 2 Tbsp grated lemon rind
  • 1/4 cup minced parsley or Zatarain's Parsley Flakes
  • 1 clove garlic, minced 

Steps: 

Preheat the oven to 350° F. Dredge the veal shanks in flour, shaking off the excess, and generously season them with salt, black pepper and cayenne. In a large, heavy skillet, heat the butter and olive oil over medium-high heat. Brown the veal (you may have to do it in two batches), then transfer it to a large roasting pan. Add a little water to the skillet to deglaze, then add the onions, celery, carrots, and garlic. Reduce the heat to medium and stirring occasionally, cook for about five minutes, or until the vegetables are slightly soft. Transfer the mixture to the roasting pan. Put the roasting pan over medium heat. Add the wine and cook for 1 minute. Add the stock, tomatoes, and herbs. Check the seasonings. You may want to add a little more salt, black pepper and cayenne. Cover the roasting pan, then bake for 1-1/2 to 2 hours, or until the veal is very tender. To prepare the gremolata, combine the lemon, parsley and garlic. When ready to serve, remove any fat that has risen to the surface of the gravy in the roasting pan. If you wish to thicken the gravy a bit more, cook it on top of the stove over high heat for five to 10 minutes, stirring occasionally. Serve the sauce over the veal, garnish with the gremolata and accompany with risotto. Serves 4 to 6.

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