OSSO BUCO (Veal or Lamb)
Celebrate: Italian Style by Jacqueline Miconi
This recipe was submitted by Matthew Loitz, Maria's husband and definitely a 'chef'in his own right. The slow cooking of this dish, makes the veal fork tender, while the blend of dry and fresh herbs create an intense flavor. Delicious with lamb shanks too, just substitute 2 lamb shanks, about 1 pound each
Ingredients
• 2 large or 4 small fresh Veal shanks
• Salt & Pepper to taste
• Flour for dredging
• 1/4 cup olive oil
• 1 cup of each: onion, celery & carrots (all diced)
• 1 tablespoon chopped garlic
• 1 cup white wine
• 1 cup beef stock
• 3 cups plum tomatoes (crushed)
• 3 bay leaves
• 1 teaspoon of each: oregano, basil & thyme
• 2 sprigs Italian parsley (fresh)
• 2 sprigs rosemary (fresh)
• 2 sprigs thyme (fresh)
• 1/2 teaspoon Salt & Pepper
Gremolta:
• 2 tablespoons fresh Italian parsley (chopped)
• 2 garlic cloves (minced)
• 1/2 teaspoon grated lemon rind
Directions
Season veal with salt and pepper, then roll in flour. Preheat the saute pan. Add olive oil and sear meat on all sides. This could take up to 10 minutes and is a very important step. Be sure meat is a deep golden brown, then remove.
In the same pan, add vegetables with more oil if needed and cover. Cook over medium/high heat for 5-10 minutes, stirring until almost carmelized. Add garlic and cook for another 2 minutes. Return shanks back to the pan and add wine, stock, tomatoes, dry herbs, salt and pepper and bring to a boil. The shanks should be covered by the liquid. Add more stock or water if needed. Tie fresh herbs together and add to the pan.
Bring everything to a simmer, cover and cook in a 375 degree oven for 1 1/2 to 2 hours or until meat is tender and falling off the bone. Remove from oven and carefully remove meat, keeping it in one piece. Cover the meat. Skim and de-grease the sauce and remove fresh herb package. Reduce sauce over high heat until all of liquid has evaporated and sauce has thickened, which may take some time.
Prepare Gremolta in a small bowl. Sprinkle Gremolta in the center of the meat dish and garnish with fresh parsley. Serve with your favorite seasoned rice or pasta.
|
