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OSSO BUCO (BRAISED VEAL SHANKS) 7 lb. veal shanks, sawed into pieces 2 1/2 to 3-inches long. Stand on end and tie with heavy string 1/4 lb. butter 1 1/2 c. onions, finely chopped 1/2 c. carrots, finely chopped 4 tsp. garlic, finely chopped 3/4 c. olive oil 1 c. dry white wine 1 tsp. fresh basil, finely chopped 3/4 c. chicken stock, fresh 1 tsp. fresh thyme, finely chopped 3 c. fresh tomatoes, skinned coarsely chopped 6 sprigs parsley, Italian 2 bay leaves 3 Tbsp. parsley, chopped 1 Tbsp. lemon peel, grated Melt butter in a heavy casserole or Dutch oven. Add onions, carrots and garlic. Cook for 10 to 15 minutes until lightly colored, stir occasionally. Remove from heat. Season veal shanks with salt and pepper, roll in flour and shake off excess. Heat olive oil in skillet; brown shanks thoroughly and transfer to Dutch oven on top of cooked vegetables. Preheat oven to 350 degrees. Pour most of oil from skillet, add wine and boil and reduce to 1/2 cup. Add chicken stock, basil, thyme, tomatoes, parsley sprigs and bay leaves. Bring to boil and pour over veal shanks, bring to boil again. Cover and bake for 1 1/2 hours. Carefully remove shanks to ovenproof platter and contin- ue to bake until browned, about 15 to 20 minutes. Strain juice from Dutch oven through a fine sieve into a pot, reduce to 1/2. Taste and correct seasoning. Pour the reduced stock over the shanks. Sprinkle with the lemon rind and chopped parsley. Serve with buttered pasta. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |