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Ingredients
- 1 cup onion chopped fine
- 2/4 cup carrot chopped fine
- 2/3 cup celery chopped fine
- 1/2 stick butter
- 1 tsp garlic chopped fine
- 2 strips of lemon zest
- 1/3 cup vegetable oil
- 8 1 1/2 inch thick slices of veal hind shank, each tide tightly around the middle
- flour, spread on a plate
- 1 cup dry white wine
- 1 cup beef broth
- 1 1/2 cups canned imported Italian plum tomatoes, coarsely chopped,with their juice
- 1/2 tsp fresh thyme or 1/4 tsp dried
- 2 bay leaves
- 2-3 sprigs parsley
- ground fresh black pepper
- salt
Details
Servings 6
Cooking time 3mins
Preparation
Step 1
1. Preheat oven to 350 degrees
2. choose a pot with a heavy bottom that can accommodate all the veal shanks in a single layer (or two smaller pots, dividing ingredients in half. Put in onion, carrot, celery and butter, and turn on the heat to medium. Cook for about 7 minutes, add the chopped garlic and lemon peel, cook another 2-3 minutes until the vegetables soften and wilt, then remove from the heat.
3. Put the vegetable oil in a skillet and turn on the heat to medium high. Turn the veal shanks in the flour, coating them all over and shaking off excess. When the oil is quite hot-slip in the shanks and brown them deeply all over. Remove them from the skillet using a slotted spoon and stand them side by side over the chopped veggies in the pot.
4. Tip the skillet and spoon off all but a little bit of the oil. Add the wine, reduce it by simmering it over medium heat while scraping loose with a wooden spoon the browning residues stuck to the bottom and sides. Pour the skillet juices over the veal in the pot.
5. Put the broth in the skillet, bring it to a smimmer, and add it to the pot. Add the chopped tomatoes with
their juice, thyme, bay leaves, parsley, pepper and salt. The broth should have come two thirds of way up to the top of the shanks. If not, add more.
6. Bring the liquids in the pot to a simmer, cover the pot tightly, and place it in the lower third of the oven. Cook for about 2 hours or until the meat feels very tender and a dense, creamy sauce has formed. Turn and baste the shanks every 20 minutes. Add two tbsp. of water at a time if needed.
7. When the ossobuco is done,transfer to a warm platter, remove the strings, pour the sauce over them and serve at once. If sauce it too thin, place over high heat and boil down excess liquid.
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