"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Contributor:  
Contributor:  
Barbara Kintz
Added: Sunday, February 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
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

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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This receipt came from Fowler's( it has closed) in Durham. It is very, very good.

 

 

 

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