Osso buco (gourmet magazine)
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Osso buco (gourmet magazine)
  Italian  
Last updated 6/12/2012 12:47:18 AM. Recipe ID 7942. Report a problem with this recipe.
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      Title: Osso buco (gourmet magazine)
 Categories: Meats, Italian
      Yield: 4 Servings
 
      8    Lg Veal shanks, patted dry a
      1    Salt, pepper to taste
           Flour
      7 tb Unsalted butter
      3 tb Olive oil
  1 1/2 c  Dry white wine
  1 1/2 c  Onion, finely chopped
    3/4 c  Carrots, finely chopped
    3/4 c  Celery, finely chopped
      1 ts Garlic, minced
      4 c  Beef broth
  1 1/2 c  Plum tomatoes, chopped
           Bouquet garni
    1/2 ts Salt
      1    -
           Gremolata:
    1/2 c  Fresh parlsey, minced
      2 tb Lemon zest
      1 tb Garlic, minced
 
  Season the veal shanks with salt and pepper and dredge in the flour,
  shaking off excess.  In a heavy skillet, heat 3 Tbsp butter and 3
  Tbsp oil over mod-high heat. Brown the veal shanks, adding additional
  butter and oil if necessary.  Transfer the shanks as they are browned
  to a platter. Add wine to the skillet, boil the mixture, deglazing
  the pan, until the liquid is reduced to about a half cup. Reserve in
  a small bowl. In a flameproof casserole just large enough to hold the
  veal shanks in one layer, cook the onion, carrots, celery, and garlic
  in the remaining 4 Tbsp butter over mod-low heat, stirring
  occasionally, until the veggies are softened. Add the shanks and any
  accumulated juices to the casserole. Add the wine mixture, and enough
  broth to almost cover the shanks. Spread the tomatoes over the
  shanks, add the bouquet garni (6 fresh parsley sprigs, 4 fresh thyme
  sprigs, 1 bay leaf) and salt and pepper to taste. Bring the liquid to
  a simmer over moderately high heat. Braise the mixture, covered, in
  the middle of a preheated 325f oven for 2 hours, or until the veal is
  tender. Transfer the veal to an ovenproof serving dish with a slotted
  spoon. Discard the strings and keep the shanks warm. Strain pan
  juices into a saucepan, pressing hard on the solids. Skim off the
  fat. Boil for about 15 minutes or until reduced to about 3 cups.
  Baste the shanks in some of the reduced juices, and bake them,
  basting 3-4 more times, for 10 minutes or until the shanks are
  glazed. In a bowl, stir together the parsley, zest, and garlic.
  Sprinkle the shanks with the gremolata and pour some juice around and
  over them. Serve the remaining juices alongside in a boat. a 1974
  Gourmet Mag. favorite
 




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Recipe ID 7942 (Apr 03, 2005)

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