| previous | next |
Title: Budget: Osso Buco
Categories: Veal Entree Italian Canadian
Yield: 6 Servings
| 1/4 | c | All-purpose flour |
| Salt | ||
| Pepper | ||
| 4 | lb | Veal shanks, cut into 2-inch pieces |
| 1/4 | c | Olive oil |
| 4 | Celery stalks, chopped | |
| 3 | Carrots, chopped | |
| 2 | Onions, chopped | |
| 3 | Garlic cloves, minced | |
| 1 1/2 | c | White wine |
| 1 1/2 | c | Chicken stock |
| 1 | ts | Dried sage |
| 1 | ts | Dried rosemary |
| 1 | Bay leaf | |
| 1/4 | c | Tomato paste |
| GREMOLATA | ||
| 1/2 | c | Fresh parsley, chopped |
| 2 | tb | Grated lemon rind |
| 4 | Garlic cloves, minced | |
Braising transforms the fibrous toughness of less expensive veal shanks to melting tenderness while dissolving their gelatin to a luxurious sauce. As a bonus, the centre of the bone is filled with delicious marrow, which can be scooped out with a small spoon.
In plastic bag, combine flour, 1 ts salt and 1/2 ts pepper. Add a few pieces of veal and shake; repeat with remaining veal. In Dutch oven, heat oil over medium-high heat; brown shanks in batches. Remove shanks and set aside.
Add celery, carrots, onions and garlic; cover and cook over low heat for about 8 minutes or until onions are softened. Return veal to pan. Stir in wine, chicken stock, sage, rosemary, 1/4 ts salt and bay leaf; bring to boil. Reduce heat; cover and simmer, stirring occasionally, for 60-70 minutes or until veal is tender. Stir tomato paste into pan; cook, uncovered, for about 15 minutes or until sauce is thickened. Season with salt and pepper to taste. Discard bay leaf.
Gremolata: Meanwhile, in small bowl, combine chopped parsley, lemon rind and garlic. Sprinkle Gremolata over individual servings.
6 servings for $19.22 CDN [Mar/95]
Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"
: [-=PAM=-] PA_Meadows@msn.com From: "Paul A Meadows" Date: 14 Dec 96 Meal-Master Format Recipes (Mailing List) Ä
| previous | next |