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Osso Buco Recipe

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This recipe for Osso Buco, by , is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Kintz
Added: Sunday, February 4, 2007


3 Veal Shanks, each sawed into 6 to 8 pieces about 2 1/2 " long.
salt and pepper
2 c flour, for dredging
1/2 to 3/4 c safflower oil
1 1/4 c dry white wine
2 c veal stock or beef stock(if using beef stock dilute with water to taste and to reduce strength and saltiness
4 springs fresh thyme
1/2 c parsley with stems
3 bay leaves
1 c whole fresh basil leaves
5 tbsp. butter
1 1/2 c chopped onion
1 c diced celery
1 c diced carrot
1 tbsp. minced garlic
2 c peeled, seeded and chopped tomatoes

2 tbsp. finely minced Italian parsley
1 tbsp. grated lemon rind
1 TSR. finely minced garlic cloves

Salt and pepper the shanks well, then dredge them lightly in flour and shake off excess. In a large Dutch oven over medium-high heat, heat oil. Add shanks and brown them well on all sides, in batches if necessary. Transfer shanks to a plate as they are browned. When all the shanks have been browned, add wine to dutch oven and bring to a boil. With a wooden spoon , scrape up any browned bits clinging to the bottom of the pot. Add stock and simmer 2 minutes. Place thyme, parsley and bay leaves in a cheesecloth. Add to the pot along with basil. return shanks to pot and set aside. In a large skillet over moderate heat , melt butter. Add onion, celery carrot and garlic and cook until vegetables are slightly softened about 5 minutes. Add tomatoes and simmer 5 minutes. Transfer mixture to Dutch oven, cover tightly, and bring to a simmer and cook gently for at least 2 hours. (The dish may also be baked in a 325 oven for 2 1/2 to 3 hours: bring it to a simmer on top of the stove first. ) Check occasionally to make sure liquid has not reduced too much; add a little wine, stock, or water if necessary. When meat is fork tender, transfer shanks to a warm serving platter. Place the pot briefly over high heat to reduce sauce slightly. Add Gremolata during final 30 seconds, then spoon the sauce over meat.

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Personal Notes:
This receipt came from Fowler's( it has closed) in Durham. It is very, very good.




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