s OSSO BUCO *** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
***
4-10-08 good, made this with some really cheap cuts of shank and slow
cooked it for a long time, actually was pretty good
***

courtesy Giada De Laurentiis





1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves
Cheesecloth
Kitchen twine, for bouquet garni and tying the veal shanks
3 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon lemon zest

Place the rosemary, thyme, bay leaf and cloves into cheesecloth and
secure with twine. This will be your bouquet garni.
For the veal shanks, pat dry with paper towels to remove any excess
moisture. Veal shanks will brown better when they are dry. Secure the
meat to the bone with the kitchen twine. Season each shank with salt
and freshly ground pepper. Dredge the shanks in flour, shaking off
excess.

In a large Dutch oven pot, heat vegetable oil until smoking. Add tied
veal shanks to the hot pan and brown all sides, about 3 minutes per
side. Remove browned shanks and reserve.

In the same pot, add the onion, carrot and celery. Season with salt at
this point to help draw out the moisture from the vegetables. Saute
until soft and translucent, about 8 minutes. Add the tomato paste and
mix well. Return browned shanks to the pan and add the white wine and
reduce liquid by half, about 5 minutes. Add the bouquet garni and 2
cups of the chicken stock and bring to a boil. Reduce heat to low,
cover pan and simmer for about 1 1/2 hours or until the meat is
falling off the bone. Check every 15 minutes, turning shanks and
adding more chicken stock as necessary. The level of cooking liquid
should always be about 3/4 the way up the shank.

Carefully remove the cooked shanks from the pot and place in
decorative serving platter. Cut off the kitchen twine and discard.
Remove and discard bouquet garni from the pot.

Pour all the juices and sauce from the pot over the shanks. Garnish
with chopped parsley and lemon zest.



Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 2 hours
Yield: 6 servings
User Rating:











Episode#: EI1A05
Copyright 2006 Television Food Network, G.P., All Rights Reserved

Notes:

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