Osso buco (gourmet magazine) Recipe

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Osso buco (gourmet magazine)

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Italian, Meats, Western European

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Ingredients:

8		Lg Veal shanks, patted dry a
1		Salt, pepper to taste
		Flour
7	tbsp	Unsalted butter
3	tbsp	Olive oil
1 1/2	cup	Dry white wine
1 1/2	cup	Onion, finely chopped
3/4	cup	Carrots, finely chopped
3/4	cup	Celery, finely chopped
1	tsp	Garlic, minced
4	cup	Beef broth
1 1/2	cup	Plum tomatoes, chopped
		Bouquet garni
1/2	tsp	Salt
1		-
		Gremolata:
1/2	cup	Fresh parlsey, minced
2	tbsp	Lemon zest
1	tbsp	Garlic, minced

Procedures:

1	Season the veal shanks with salt and pepper and dredge in the flour, shaking off excess.
2	In a heavy skillet, heat 3 tbsp butter and 3 tbsp oil over mod-high heat.
3	Brown the veal shanks, adding additional butter and oil if necessary.
4	Transfer the shanks as they are browned to a platter.
5	Add wine to the skillet, boil the mixture, deglazing the pan, until the liquid is reduced to about a half cup.
6	Reserve in a small bowl.
7	In a flameproof casserole just large enough to hold the veal shanks in one layer, cook the onion, carrots, celery, and garlic in the remaining 4 tbsp butter over mod-low heat, stirring occasionally, until the veggies are softened.
8	Add the shanks and any accumulated juices to the casserole.
9	Add the wine mixture, and enough broth to almost cover the shanks.
10	Spread the tomatoes over the shanks, add the bouquet garni (6 fresh parsley sprigs, 4 fresh thyme sprigs, 1 bay leaf) and salt and pepper to taste.
11	Bring the liquid to a simmer over moderately high heat.
12	Braise the mixture, covered, in the middle of a preheated 325f oven for 2 hours, or until the veal is tender.
13	Transfer the veal to an ovenproof serving dish with a slotted spoon.
14	Discard the strings and keep the shanks warm.
15	Strain pan juices into a saucepan, pressing hard on the solids.
16	Skim off the fat.
17	Boil for about 15 minutes or until reduced to about 3 cups.
18	Baste the shanks in some of the reduced juices, and bake them, basting 3-4 more times, for 10 minutes or until the shanks are glazed.
19	In a bowl, stir together the parsley, zest, and garlic.
20	Sprinkle the shanks with the gremolata and pour some juice around and over them.
21	Serve the remaining juices alongside in a boat.
22	A 1974 gourmet mag. favorit