ezRecipe-Zee: Cooking Recipe: How to make Osso Buco

Osso Buco

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Date Added:	February 29, 2008
Calories:	222
Serves:	6
Prep. Time:	0:00
Category:	Main Dish, Veal

Ingredients:

1     sprig         fresh rosemary
1     sprig         fresh thyme
1                   dry bay leaf
2                   whole cloves
                    Cheesecloth
                    Kitchen twine
                    and tying the veal shanks
3     whole         veal shanks - (abt 1 lb per shank)
                    Sea salt
                    Freshly-ground black pepper
                    All-purpose flour
1/2   cup           vegetable oil
1     small         onion
1     small         carrot
1                   celery stalk
1     tablespoon    tomato paste
1     cup           dry white wine
3     cups          chicken stock
3     tablespoons   chopped fresh flat-leaf Italian parsley
1     tablespoon    lemon zest

Directions: one line for each direction. When saved the lines will be numbered.

Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
Remove and discard bouquet garni from the pot. Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.
This recipe yields 6 servings.

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 222

Calories from Fat 85.8%

Total Fat

19g

Cholesterol

0mg

Sodium

1113mg

Carbohydrate

Dietary Fiber

Protein

Points 6

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* EVERYDAY ITALIAN with Giada De Laurentiis - (Show # EI-1A05) - from the TV FOOD NETWORK