Osso Buso with Lemon Gremolata

By Shash

Preparation and cooking time is approx 3 hours.

Ingredients

• Gremolata:
• 2 Ounces Dried Mushrooms
• 4 Veal Shanks
• 1/2 Cup Plain All-Purpose Flour
• Salt & Pepper to taste
• 1/4 Cup Extra Virgin Olive Oil
• 1 Large Carrot
• 1 Large Onion
• 1 Large Celery Stalk
• 1/2 Cup Butter
• 1 Cup Dry Red Wine
• 8 Ounces Canned Plum Tomatoes
• 1 Cup Beef Stock
• 1 Tablespoon Chopped Fresh Parsley
• Grated Rind from 1/2 Lemon
• Mix together

Details

Servings 4

Preparation

Step 1

Soak the mushrooms in warm water for 30 minutes; drain and dry.

Coat the veal shanks in flour and season with salt. Heat the oil in a heavy pan over medium heat, add the meat and cook until golden on all sides. Remove and drain on absorbent paper towels.

Finely chop the carrot, onion, celery and mushrooms all together. Melt the butter in a flame-proof casserole, add the vegetable mixture and cook over medium heat until golden. Add the veal, cook for a few minutes, and then add the wine. Cover with a lid and put in a moderate (350 degrees) over for 30 minutes until the wine has completely evaporated. Remove and turn the oven down to 325 degrees.

Mash the tomatoes with a fork and add the juice to the casserole along with the stock. Cover and return to the oven and cook for approx 2 hours, or until the meat is tender. Taste and adjust salt and pepper.

Sprinkle with gremolata just before serving.