| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Veal | 8 | Servings |
INGREDIENTS
| 4 | tb | Butter |
| 1 1/2 | c | Onion; finely chopped |
| 1/2 | c | Celery; finely chopped |
| 1/2 | c | Carrot; finely chopped |
| 1 | ts | Garlic; finely chopped |
| 7 | lb | Veal shank |
| Salt and pepper | ||
| Flour | ||
| 1/2 | c | Olive oil |
| 1 | c | White wine; dry |
| 1/2 | ts | Thyme |
| 1/2 | ts | Basil |
| 3/4 | c | Chicken or beef stock |
| 3 | c | Tomatoes; coarsely chopped |
| 6 | Sprigs parsley | |
| 2 | Bay leaf | |
| Gremolata | ||
| 1 | tb | Lemon peel; grated |
| 1 | ts | Garlic; finely chopped |
| 3 | tb | Parsley; finely chopped |
INSTRUCTIONS
Choose a heavy shallow casserole or Dutch oven that has a tight cover and is just large enough to snugly hold the pieces of veal standing up in 1 layer. Melt the butter in the casserole over moderate heat and when the foam subscides, add the chopped onions, carrots, celery, and garlic. Cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables are lightly colored. Remove the casserole from the heat. Season the veal with salt and pepper, then roll them in flour and shake off the excess. In a heavy 10 to 12 inch skillet, heat 6 tablespoons of olive oil until a haze forms over it. Brown the veal in the oil over moderately high heat, 4 or 5 pieces at a time, adding more oil as needed. Transfer the browned pieces to the casserole and stand them side by side on top of the veggies. Preheat the oven to 350F. Now discard almost all of the fat from the skillet, leaving just a film on the bottom. Pour in the wine and boil it briskly over high heat until it is reduced to about 1/2 cup. Scrape in any browned bits clinging to the pan. Stir in the chicken or beef stock, basil, thyme, tomatoes, parsley sprigs and bay leaves and bring to a boil, then pour it all over the veal. The liquid should come halfway up the side of the veal; if it does not, add more stock. Bring the casserole to a boil on top of the stove. Cover and bake in the lower third of the oven, basting occasionally and regulating the oven heat to keep the casserole simmering gently. In aboutr 1 hour and 15 minutes the veal should be tender; test it by piercing the meat with the tip of a sharp knife. To serve, arrange the pieces of veal on a heated platter and spoon the sauce and veggies from the casserole around them. Sprinkle the top with gremolata. For a more elegant version of Osso Buco, remove the casserole from the oven when the meat is tender and increase the oven temperature to 450F. With tongs, carefully transfer the veal to a large overproof platter, being careful not to lose the marrow in the bones on the way. Place the platter in the top third of the oven and bake the veal for 5 to 10 minutes, or until it is deep brown and brightly glazed. Meanwhile, strain the contents of the casserole through a fine sieve into a 2 - 3 quart saucepan, pressing down hard on the veggies with the back of a spoon to squeeze out their juice before discarding them. Boil the braising liquid over high heat, stirring frequently,until it has reduced to about half its original quantity. Taste and season it with salt and pepper if needed. Pour the reduced sauce over the glazed veal and sprinkle the top with gremolata. Recipe By : Terry Pogue/tpogue@idsonline.com Posted to FOODWINE Digest 6 October 96 Date: Mon, 7 Oct 1996 16:25:31 -465800 From: Terry Pogue <tpogue@IDS2.IDSONLINE.COM>
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