Osso Bucco
Serves 2
3tbsp butter
6 tablespoons olive oil
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
2 large garlic cloves, crushed
2 veal shanks about 1 or 1 1/2" thick
seasoned flour
1 cup dry white wine
1 cup beef broth (canned or homemade)
1 3/4 cups chopped canned tomatoes w/ juices
1 bay leaf
1-2"inch long strip lemon peel (yellow part only)
1 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon ground nutmeg
dash of hot pepper flakes (optional)
Gremolata
2 tbsps chopped parsley
1/2 tbsp grated lemon peel
1 large garlic cloves, minced
For Veal: melt butter with olive oil in heavy large Dutch oven over medium high heat. Add onions, carrots, celery and garlic and sauté until vegetables are tender and golden brown, about 15 minutes. Remove Dutch oven from heat.
Season veal with salt and pepper. Coat with flour; shake off excess. Heat 4 tablespoons oil in heavy large skillet over high heat. Add veal to skillet and brown on all sides. Arrange veal on vegetables in Dutch oven.
Pour off fat from skillet. Add wine and boil 3 minutes, scraping up any browned bits. Pour wine mixture over veal. Add broth, tomatoes with their juices, bay leaves, lemon peel, oregano, basil and nutmeg to Dutch oven. Bring to boil. Reduce heat; cover and simmer until veal is very tender, about 1 hour and 40 minutes.
(Can be prepared 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer over medium heat before continuing.)
For Gremolata:
Mix parsley, lemon peel and garlic in small bowl. Mix half of gremolata into
veal; simmer 5 minutes to blend flavors. Using tongs transfer veal to platter;
tent with foil to keep warm. Boil cooking liquid until reduce to 3 cups, about
15 minutes. Season sauce to taste with salt and pepper. Pour sauce over veal.
Sprinkle with remaining gremolata.
NOTE: After I had all ingredients in my pan & brought it to a boil, I put it in the oven at 350° for about 2 hours...maybe a little longer.