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ENT: Osso Bucco #1




Source of Recipe


Adapted recipe from 1000 Great Recipes From Around the World

* Exported from MasterCook *

Osso Bucco #1

Recipe By : Culinary Arts Institute
Serving Size : 4 Preparation Time :0:00
Categories : Italian, Meats, Veal, Wine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds veal shank (up to 5 lb)
flour
1/3 cup olive oil
salt and pepper -- to taste
1/2 cup beef broth or bouillon
1 onion -- chopped
2 garlic cloves -- crushed
1 medium carrot -- sliced
1 leek -- sliced
1 celery stalk -- chopped
2 whole cloves
1 bay leaf
pinch sage
pinch thyme
pinch rosemary
1/2 cup white wine
1 teaspoon lemon juice
1 can whole tomatoes (28 oz)
1 tablespoon grated lemon peel

Dredge veal with flour. Heat several tablespoons olive oil in skillet. Brown the veal well, season with salt and pepper, and transfer to a heatproof casserole or Dutch oven. Handle gently so the marrow remains in the bones. Pour the broth into the casserole. Add more oil to skillet, if needed. In hot oil, saute onion, garlic, carrot, leek, and celery over medium heat about 5 minutes.

Stir in the cloves, bay leaf, sage, thyme, and rosemary. Pour in the wine and lemon juice. Continue cooking until wine is almost evaporated. Stir in tomatoes and grated lemon peel. Cook over medium heat for several minutes. Pour tomato mixture over meat in casserole. Cover tightly and simmer about 1-1/2 hours or until meat is tender. Remove veal to serving dish and keep hot.

Force vegetables and juice in casserole through a sieve or food mill. If the resulting sauce is thin, cook over high heat to reduce liquid. Season sauce, if necessary. Pour sauce over meat or serve separately.

Serve this dish with rice or spaghetti tossed with melted butter and topped with grated Parmesan cheese.

Judi's notes: The original recipe called for celery root and I substituted a celery stalk. Also I added a little fresh lemon juice to the recipe. I also added another clove of garlic. This recipe is a keeper and I would definitely make this again.

Cuisine:
"Italian"

Source:
"Adapted recipe from 1000 Great Recipes From Around the World"

S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"

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