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More InfoRecipe details
Osso-Bucco of the Chef
Ingredients:
- 4 to 6 veal shanks sliced in 3/4" to 1" strips
- 2 tbsp flour
- 2 tbsp oil
- 4 tbsp butter
- 1 large onion
- 1 carrot
- 1 stalk celery
- 1 clove garlic
- Peel frome one lemon
- 3 tomatoes, ripened, peeled, seeded and finely chopped
* Tomatoes may be substituted with 2 tsp store-bought tomato paste
- 1/2 cup dry white wine
- Veal stock
* Veal stock may be substituted with store-bought beef stock
- Marjoram and rosemary to taste
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Method:
Lightly dust shank strips with flour. Finely chop vegetables, peel tomatoes and seed, shred lemon peel.
In a deep and wide pan (shranks must not touch each other), heat butter and oil. Cook shanks until golden on every side.
Add chopped vegetables, except tomatoes. Brown vegetables until tender.
Season with herbs, lemon peel, salt and pepper.
Deglaze with white wine, reduce a few minutes over medium heat.
Add tomatoes or tomato paste. Moisten with stock (approx. 1/4 cup to cover). Mix well, cover and allow to simmer gently over low heat 45 minutes to 2 hours (remember to moisten regularly with stock).
If sauce thickens too much, add a little stock or water.
Comments:
Enjoy!