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OSSO BUCO IN SAUCE

Serves 6

Ingredients

• 2 cups sunflower oil
• 6 slices of veal shank (osso buco)
• 1/3 cup all-purpose flour
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 3 tomatoes, seeded and chopped
• 1/2 teaspoon mixed dried herbs OR 1 bouquet garni*
• 1 tablespoon grated lemon zest
• 1 cup white wine
• 1 cup veal or chicken stock
• 9 ounces shallots
• 1½ tablespoons butter
• a dash of lemon juice
• 1 tablespoon chopped fresh parsley
• salt and pepper
*(Bouquet garni: 1 sprig fresh parsley, 1 sprig fresh thyme, and 2 bay leaves tied together in cheesecloth)
 

Directions

Reserve 5 tablespoons of the oil and heat the remainder in a skillet. Coat the pieces of osso buco in the flour, shaking off any excess, add to the skillet and cook over medium heat turning occasionally for 8-10 minutes until golden brown on both sides. Remove from the skillet and keep warm.

Heat 3 tablespoons of the reserved oil in another skillet. Add the onion and garlic and cook over low heat stirring occasionally for about 8 minutes until beginning to brown.

Add the tomato and cook stirring occasionally and breaking it up with the side of the spoon for about 10 minutes. Add the dried herbs or bouquet garni and stir in the lemon zest.

Put the pieces of veal into a pan. Pour the wine and stock into the tomato and onion mixture season with salt and pepper and pour the sauce over the meat. Cover and simmer over low heat for 1 hour until tender.

Meanwhile put the shallots butter lemon juice and a pinch of salt into another pan, add water to cover and cook for about 20 minutes until tender. Drain well.

Heat the remaining oil in a third pan. Add the shallots and cook turning frequently until browned all over. Remove from the pan and set aside.

Transfer the pieces of veal to a warm serving dish. Remove and discard the bouquet garni if used, pass the sauce through a food mill or process in a food processor or blender and pour it over the meat.

Garnish the dish with the shallots and sprinkle with the parsley Serve immediately.

Note: Some people prefer not to pass the sauce through a food mill or process in a food processor or blender which results in a sauce with more texture
 

 

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