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The Oakland Park Restaurant Osso Buco




Source of Recipe


Chef Joseph Fend, The Oakland Park Restaurant


List of Ingredients




8 pieces of Provimi veal osso buco
4 small white onions, finely chopped
2 large celery stalks, finely diced
2 medium carrots, finely diced
4 garlic cloves, finely chopped
4 teaspoons olive oil
4 tablespoons of flour
1 number 10 can of chopped tomatoes
2 1/2 cups of Provimi veal stock
2 1/2 cups of dry white wine
2 strips of lemon rind
4 bay leaves
salt and fresh ground pepper to taste
For the gremolata
Grated rind of 2 lemons
2 garlic cloves, finely chopped
4 tablespoons of fresh Italian parsley, finely chopped

Recipe



1. Preheat the oven to 325 degrees. Season flour with salt and pepper. Dredge the veal in the flour and shake off any excess flour.

2. Brown the veal with olive oil on both sides over medium heat. Remove the veal shank and drain on paper towels.

3. Add onions, carrots, celery, and garlic to the pan. Sautee for about five minutes until translucent.

4. Add veal stock, wine, tomatoes, lemon rind, bay leaves, and season to taste with salt and pepper. Bake for approximately 2 hours or until the veal feels tender when pierced with a fork.

5. Combine the parsley, lemon rind and garlic for the gremolata. Remove the veal from the oven and discard the lemon rind and bay leaves. Garnish the veal with the gremolata before serving.

Serves 8.