Osso Buco(Gourmet Magazine)

* Exported from MasterCook *

OSSO BUCO (GOURMET MAGAZINE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Lg Veal shanks, patted dry a
1 Salt, pepper to taste
Flour
7 tb Unsalted butter
3 tb Olive oil
1 1/2 c Dry white wine
1 1/2 c Onion, finely chopped
3/4 c Carrots, finely chopped
3/4 c Celery, finely chopped
1 t Garlic, minced
4 c Beef broth
1 1/2 c Plum tomatoes, chopped
Bouquet garni
1/2 ts Salt
1 -
Gremolata:
1/2 c Fresh parlsey, minced
2 tb Lemon zest
1 tb Garlic, minced

Season the veal shanks with salt and pepper and dredge
in the flour, shaking off excess. In a heavy skillet,
heat 3 Tbsp butter and 3 Tbsp oil over mod-high heat.
Brown the veal shanks, adding additional butter and
oil if necessary. Transfer the shanks as they are
browned to a platter. Add wine to the skillet, boil
the mixture, deglazing the pan, until the liquid is
reduced to about a half cup. Reserve in a small bowl.
In a flameproof casserole just large enough to hold
the veal shanks in one layer, cook the onion, carrots,
celery, and garlic in the remaining 4 Tbsp butter over
mod-low heat, stirring occasionally, until the veggies
are softened. Add the shanks and any accumulated
juices to the casserole. Add the wine mixture, and
enough broth to almost cover the shanks. Spread the
tomatoes over the shanks, add the bouquet garni (6
fresh parsley sprigs, 4 fresh thyme sprigs, 1 bay
leaf) and salt and pepper to taste. Bring the liquid
to a simmer over moderately high heat. Braise the
mixture, covered, in the middle of a preheated 325f
oven for 2 hours, or until the veal is tender.
Transfer the veal to an ovenproof serving dish with a
slotted spoon. Discard the strings and keep the
shanks warm. Strain pan juices into a saucepan,
pressing hard on the solids. Skim off the fat. Boil
for about 15 minutes or until reduced to about 3 cups.
Baste the shanks in some of the reduced juices, and
bake them, basting 3-4 more times, for 10 minutes or
until the shanks are glazed. In a bowl, stir together
the parsley, zest, and garlic. Sprinkle the shanks
with the gremolata and pour some juice around and over
them. Serve the remaining juices alongside in a boat.
a 1974 Gourmet Mag. favorite



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