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    Veal Osso Buco

    Source of Recipe

    Timothy Hallama, Mamma Maria

    List of Ingredients

    Olive oil
    Salt and pepper
    4 veal shanks (14 ounces each)
    1 pound mirepoix (onion carrot, and celery), diced 1/4-inch
    2 cloves garlic chopped
    2 anchovy fillets
    2 tablespoons tomato paste
    1 cup Barolo wine
    2 quarts brown veal stock
    4 Roma tomatoes seeded and chopped 1/4-inch
    1 bunch Italian parsley washed and chopped fine

    Recipe

    First season the meat with olive oil, salt and fresh ground black pepper, then in a smoking hot cast iron pan sear both sides of the shank. Remove the veal and set aside.

    Add in the mirepoix, garlic, anchovy and tomato paste, caramelize all the ingredients together, add the Barolo to the pan to deglaze.

    Add the veal stock to the pan and reduce by 1/4. When reduced, pour the simmering liquid over the 4 veal shanks in a roasting pan, add the diced tomato and parsley.

    Cover first with plastic wrap then with aluminum foil, place in a 325 degree oven for 3 1/2 hours. Check for fork tenderness. Garnish with the gremolata and shaved, roasted parsnips and carrots. Gremolata: Chopped parsley, lemon zest, bread crumbs, anchovy

    For the Sauce: Reduce braising liquid by 1/4, season and pour over shanks.
    Yield: 4 servings

 

 

 


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