Friday, August 1, 2008

Veal Osso Buco

6 (8-ounce) veal shanks, trimmed
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour (about 1 ounce)
1 tablespoon butter, divided
1 cup finely chopped yellow onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 bacon slices, diced (uncooked)
1 cup dry white wine
1 cup fat-free, less-sodium beef broth
1 14.5-ounce can whole tomatoes, drained and chopped
1 cup chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
1 garlic clove, minced

Sprinkle veal with 1/4 teaspoon salt and pepper; dredge in flour.

Melt 1 1/2 teaspoons butter in a large Dutch oven over medium-high heat. Add 3 veal shanks, and cook for 8 minutes, browning on all sides. Remove to a plate. Repeat procedure with remaining 1 1/2 teaspoons butter and veal.

Add onion, carrot, celery, and bacon to pan; sauté 5 minutes or until vegetables are tender. Add wine; cook 5 minutes or until liquid almost evaporates. Add remaining 1/2 teaspoon salt, broth, and tomatoes. Return veal to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until veal is tender.

Combine parsley, rind, and garlic in a small bowl. Stir into osso buco; cook 10 minutes.





2 comments:

Alex Rushmer said...

Osso bucco is one of the greatest cuts of meat. The little marrow treat in the middle is one of the most delicious morsels it is possible to eat

melissa said...

I LOVE this dish. It's one of my top three things I have learned to cook so far.