Posted in Diet

Osso Bucco

This is also a recipe from my previous school. We served it with the Risotto a la Milanese, a recipe I shared a few days ago. I am sure you will enjoy this dish. It is a very good and tasty dish, especially with the risotto.

Ingredients:

VEAL SHANK 8 PCS –2” thick
FLOUR FOR DUSTING
S&P TO TASTE
OLIVE OIL 4 OZ
MIREPOIX, BRUNOISE 4 OZ (1/2 diced onion, 1/4 diced carrot, 1/4 celery)
2 – 3 Cloves garlic, minced
white wine 4 OZ
tomato puree 2 OZ
veal stock 1 PINT
bouquet garni 1 EA ( fresh thyme, parsley, bay leaf and any other herbs you like, bundled together with butcher’s twine)
parsley 2 TBSP
lemon juice 1 OZ

GREMOLATA: PARSLEY, CHOPPED 1 TBSP
GARLIC MINCED 1 CLOVE
LEMON ZEST, GRATED 1 LEMON

Directions:

  1. SEASON AND FLOUR SHANKS.  SAUTE IN HOT OIL.  REMOVE FROM PAN.
  2. ADD MIREPOIX, SAUTE 2 – 3 MINUTES.  ADD GARLIC AND SAUTE LIGHTLY.
  3. ADD WINE AND REDUCE AU SEC.
  4. ADD TOMATO PUREE AND STIR.  ADD VEAL STOCK AND BRING TO A BOIL.  PUT VEAL SHANKS BACK IN PAN.  LIQUID SHOULD COME AT LEAST HALFWAY UP PRODUCT.
  5. ADD BOUQUET GARNI AND COVER.  SIMMER VEAL SHANKS FOR 30 MINUTES.
  6. ADD THE LEMON and PARSLEY.  CONTINUE TO SIMMER UNTIL THE SHANKS ARE VERY TENDER.
  7. REMOVE BOUQUET GARNI AND VEAL SHANKS.  STRAIN THE SAUCE OVER THE SHANKS AND GARNISH WITH THE GREMOLATA.

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Author:

Was a music major. Spent 20 years in the Navy Band Program. Lived in in Florida 10 years. Have been in SC for 6 years.

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