Recipe compliments of Rick and Lynne
| Cuisine: Italian | Type: Main Course | Serves: 6 |
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Source:
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Marcella Hazan, method modified by Rick |
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Attributes:
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Book |
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Comments:
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Veal shanks are difficult to find. Luckily, we have a butcher who sometimes has them frozen, and also cut about 2 inches thick--perfect for Osso Buco. You can use thinner cuts, but they aren't as unctuous. Use one cut shank per person. This recipe will provide enough sauce for up to six 2-inch thick shanks. We love this dish on wintery days. |
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Serving Suggestions:
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Serve with creamy polenta or Saffron Risotto (recipe elsewhere) |
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Ingredients:
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2 shanks of veal* 3/4 cup flour for dredging 1/2 cup olive oil (scale with number of shank cuts) 1/4 cup butter (scale with number of shank cuts) 1 cup finely chopped yellow onion 2/3 cup finely chopped carrot 2/3 cup finely chopped celery 1 tsp. finely chopped garlic 2 strips of lemon peel 1 cup dry white wine (we use Pinot Grigio) 1-1/2 cups meat broth 1-1/2 cups canned Italian tomatoes 1/4 tsp. dried thyme 4 leaves fresh basil (optional) 2 bay leaves 2 or 3 sprigs parsley freshly ground pepper salt, if necessary *Use hind shanks of veal, sawed into pieces about 2 inches thick, each securely tied around the middle. We find precut shanks at the butcher. |
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Instructions:
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1. Preheat oven to 325°F. 2. Choose a heavy casserole with a tight-fitting lid that is just large enough to contain the veal pieces in a single layer. Heat the oil and butter in the casserole over medium-high heat. Turn the trussed pieces of veal in the flour, shaking off any excess. When the butter stops bubbling, brown the veal on all sides. (Brown the veal as soon as it has been dipped in the flour to avoid dampening and to assure good browning.) Remove veal to a plate. 2. Put in the onion, carrot, and celery and cook over medium heat for 8 to 10 minutes, until the vegetables soften and wilt. Add the chopped garlic and lemon peel at the end. 3. Add the wine and boil briskly for about 3 minutes, scraping up and loosening any browning residue stuck to the pan. 4. Add the chopped tomatoes with their juice, the broth, the thyme, basil, bay leaves, parsley, pepper and salt. (Hold off on the salt until after cooking if you use canned broth. It is sometimes very salty.) Add the veal back to the casserole and stir to combine the ingredients. The broth should come up to the top of the veal pieces. If it does not, add some more. 5. Bring the contents of the casserole to a simmer on top of the stove. Cover tightly and place in the lower third of the preheated oven. Cook for about 2 hours, carefully turning and basting the veal pieces every 20 minutes. When done, they should be tender when pricked with a fork, and their sauce should be dense and creamy. (If, while cooking there is not enough liquid in the casserole, add up to 1/3 cup of warm water. If the reverse is true, and the sauce is too thin, remove the veal to a warm platter, and place the uncovered casserole on top of the stove, and over high heat briskly boil the sauce until it thickens.) Pour the sauce over the veal and serve piping hot. When transferring the veal pieces to the serving platter or plates, carefully remove the trussing strings. |
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2001-03-10