Traditional Osso Buco
Makes 4 servings
For an authentic Milan touch, scatter each portion of osso buco with a
little fresh "gremolada," a combination of finely grated lemon rind,
chopped raw garlic and parsley.
1 oz (30 g) dried porcini mushrooms Soak the porcinis in one cup of warm water until soft; strain the
mushrooms through several layers of cheesecloth and reserve the mushrooms and
strained water separately.
Dredge the veal well in flour, and shake off any excess. In a casserole
big enough to hold all the ingredients, heat the butter and oil until foaming
over medium-high heat, and brown the veal all over. Remove the meat and keep
warm.
Brown the carrot and celery in the casserole. Add the bay leaves and
drained porcini pieces. Return the meat to the casserole, add the wine and
reduce it until just evaporated. Add the reserved mushroom water and meat stock.
Reduce heat to low, cover and simmer the casserole for 2 1/2 to three hours. Add
more broth or dry white wine if the sauce reduces too much.
Skim any excess fat that may build on the surface of the sauce. Osso buco
is done when the sauce is glossy and slightly thick, and the meat pulls away
from the bone easily when pressed with a fork. Serve the meat and vegetables at
once, passing the strained sauce separately.
Nutrition per serving (osso buco only): 630 calories; 22 g fat; 68 g
protein; 21 g carbohydrates; 3 g fibre.
4 lb (1.8 kg) meaty veal shanks, sawed in 2-inch thick slices
Unbleached flour for dredging
2 tbsp (30 mL) butter
2 tbsp (30 mL) olive oil
1 large carrot, diced
2 stalks celery, diced
2 bay leaves
1 cup (250 mL) dry Marsala wine, or dry sherry
2 cups (500 mL) good veal or beef broth, preferably homemade