Osso buco
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Osso buco
Last updated 6/12/2012 12:47:18 AM. Recipe ID 7941. Report a problem with this recipe.
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      Title: Osso buco
 Categories: Meats, Italian, Main dish
      Yield: 6 Servings
      2 oz Butter
    1/2 c  Thinly sliced onion
      2 lg Veal shanks (5 1/2-to-6 lb)
           - cut in 3 pieces each
           Flour for dredging
           Freshly ground black pepper
    1/2 c  White wine
      1 tb Tomato paste; dissolved in
    1/2 c  Water
      1 lg Clove garlic; minced
      1 tb Minced parsley
    1/2    Lemon; Grated peel only
  The garlic-parsley-lemon peel finish is called "gremolata" and is
  classic. The hollow bone (osso buco) of the veal shanks gives this
  dish its name. MELT THE BUTTER in a large casserole. Add the sliced
  onion and saute over medium heat until soft and just beginning to
  color (about 10 minutes). With a slotted spoon, remove the onion to a
  plate and press it against the plate to extract its juices and let
  them run back into the pan. Discard the onion. Dry the veal pieces
  with paper towels. Flour them lightly and brown them over medium heat
  in the onion-flavored butter. Salt and pepper the pieces, raise heat
  to medium-high and pour on half the wine. After a moment, turn the
  pieces of veal over, salt and pepper the other sides. Pour on the
  rest of the wine when the first half has evaporated. When all the
  wine has evaporated, arrange the veal pieces so that the wide marrow
  opening is up. Add the diluted tomato paste, cover, and cook over low
  heat about 1 1/2 hours, or until the veal is tender. During that
  time, move the pieces around to prevent them from sticking, and baste
  them occasionally with their cooking juices, using a bulb baster, but
  don't turn them over lest the marrow dissolve and run out. (You can
  add a tablespoon or 2 of warm water if the sauce seems to be drying
  out--but the veal will probably exude plenty of its own juices after
  the first half hour of cooking.) While the veal is cooking, finely
  chop together the garlic, parsley and lemon. Five minutes before
  serving, stir it into the casserole. Classically, this dish is served
  with risotto Milanese, made with saffron and Parmesan cheese, but any
  simple rice or pasta preparation will do.

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Recipe ID 7941 (Apr 03, 2005)

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