Ingredients: |
Ingredients: ½ cup of white flour
½ tsp garlic powder
3 - 4 tablespoons extra virgin olive oil
4 meaty veal shanks, beef can be substituted
Sea salt and freshly ground pepper to taste
1 medium onion, minced
1 rib celery, minced
1 carrot, minced
3 to 4 cups chicken stock
1 cup or white or red wine
Sprig of Rosemary, Thyme and Oregano (dried will suffice if fresh not available)
2 bay leaves
1 – 2 cloves chopped garlic
Gremolata (garnish):
2 large garlic cloves, peeled and minced
½ cup fresh flat leaf parsley, minced, must be fresh
Grated zest of 2 lemons
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Directions: |
Directions:In a bowl, mix flour, garlic powder. Dredge the veal shanks in the flour mixture until covered.
In a very large, deep skillet, heat olive oil until hot. Working in batches, add the veal to the skillet and brown over moderate heat until browned on all sides, about 10 minutes. As the veal pieces are browned, transfer to a platter.
Add the onion, celery and carrot to the skillet, and cook until softened but not browned, about 5 minutes. Leaving the vegetables in the skillet, deglaze the bottom of the pan by pouring in ½ cup of the wine, using a wooden or metal spatula to scrap up any bits that cling to the bottom of the pan. Continue to cook, over moderate heat until most of the liquid has evaporated. Deglazing the skillet and reducing the liquid will begin to build the flavour base of the sauce.
In a roasting pan, place the rosemary, thyme, oregano, bay leaves and garlic. Add the veal and vegetables and any liquid left in the skillet.
Add the remaining wine and chicken stock, enough to immerse the veal. Cover and place in the oven at 350 degrees, roast for about 1½ hours, or until the meat is almost falling of the bone,
As the veal cooks, finely chop together the garlic, parsley, and grated lemon zest to make the gremolata. With 30 minutes left in the cooking, sprinkle some of the gremolata over the meat, allowing its aromas to penetrate the tender veal.
Serve the veal shanks on warmed dinner plates, spooning the sauce over the veal, and garnishing with the remaining gremolata. |
This recipe for Osso Buco is from