Osso Buco 2

Title:
Osso Buco 2

Yield:
8 Servings

Categories:
Veal




Ingredients:





     4 tb Butter


 1 1/2 c  Onion; finely chopped


   1/2 c  Celery; finely chopped


   1/2 c  Carrot; finely chopped


     1 ts Garlic; finely chopped


     7 lb Veal shank


          Salt and pepper


          Flour


   1/2 c  Olive oil


     1 c  White wine; dry


   1/2 ts Thyme


   1/2 ts Basil


   3/4 c  Chicken  or beef stock


     3 c  Tomatoes; coarsely chopped


     6    Sprigs parsley


     2    Bay leaf


          Gremolata


     1 tb Lemon peel; grated


     1 ts Garlic; finely chopped


     3 tb Parsley; finely chopped






 Choose a heavy shallow casserole or Dutch oven that has a tight cover and


 is just large enough to snugly hold the pieces of veal standing up in 1


 layer. Melt the butter in the casserole over moderate heat and when the


 foam subscides, add the chopped onions, carrots, celery, and garlic. Cook,


 stirring occasionally, for 10 to 15 minutes, or until the vegetables are


 lightly colored. Remove the casserole from the heat.


 


 Season the veal with salt and pepper, then roll them in flour and shake off


 the excess. In a heavy 10 to 12 inch skillet, heat 6 tablespoons of olive


 oil until a haze forms over it. Brown the veal in the oil over moderately


 high heat, 4 or 5 pieces at a time, adding more oil as needed. Transfer the


 browned pieces to the casserole and stand them side by side on top of the


 veggies.


 


 Preheat the oven to 350F. Now discard almost all of the fat from the


 skillet, leaving just a film on the bottom. Pour in the wine and boil it


 briskly over high heat until it is reduced to about 1/2 cup. Scrape in any


 browned bits clinging to the pan. Stir in the chicken or beef stock, basil,


 thyme, tomatoes, parsley sprigs and bay leaves and bring to a boil, then


 pour it all over the veal. The liquid should come halfway up the side of


 the veal; if it does not, add more stock. Bring the casserole to a boil on


 top of the stove. Cover and bake in the lower third of the oven, basting


 occasionally and regulating the oven heat to keep the casserole simmering


 gently. In aboutr 1 hour and 15 minutes the veal should be tender; test it


 by piercing the meat with the tip of a sharp knife. To serve, arrange the


 pieces of veal on a heated platter and spoon the sauce and veggies from the


 casserole around them. Sprinkle the top with gremolata.


 


 For a more elegant version of Osso Buco, remove the casserole from the oven


 when the meat is tender and increase the oven temperature to 450F. With


 tongs, carefully transfer the veal to a large overproof platter, being


 careful not to lose the marrow in the bones on the way. Place the platter


 in the top third of the oven and bake the veal for 5 to 10 minutes, or


 until it is deep brown and brightly glazed. Meanwhile, strain the contents


 of the casserole through a fine sieve into a 2 - 3 quart saucepan, pressing


 down hard on the veggies with the back of a spoon to squeeze out their


 juice before discarding them. Boil the braising liquid over high heat,


 stirring frequently,until it has reduced to about half its original


 quantity. Taste and season it with salt and pepper if needed. Pour the


 reduced sauce over the glazed veal and sprinkle the top with gremolata.


 Recipe By     : Terry Pogue/tpogue@idsonline.com


 


 Posted to FOODWINE Digest  6 October 96


 


 Date:    Mon, 7 Oct 1996 16:25:31 -465800


 


 From:    Terry Pogue