| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Spanish |
Molto03 |
4 |
servings |
INGREDIENTS
| 4 |
|
Veal shanks; cut 3" thick, – (3 1/2 to 4 lbs) |
| 6 |
tb |
Virgin olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
md |
Carrot; chopped 1/4" thick |
|
|
Coins |
| 1 |
sm |
Spanish onion; chopped 1/2" dice |
| 1 |
|
Celery rib; cut 1/4" slices |
| 2 |
tb |
Chopped fresh thyme leaves |
| 2 |
c |
Basic Tomato Sauce; see * Note |
| 2 |
c |
Chicken stock |
| 2 |
c |
Dry white wine |
| 1 |
bn |
Italian parsley |
| 1/4 |
c |
Pine nuts; toasted under |
|
|
Broiler until dark brown |
|
|
Zest of 1 lemon |
|
|
Gremolata; (see below) |
| 1 |
|
Recipe Risotto Milanese; see * Note |
INSTRUCTIONS
* Note: See the "Basic Tomato Sauce" and "Risotto Milanese" recipes which
are included in this collection.
Preheat oven to 375 degrees. Season shanks all over with salt and pepper.
In a heavy-bottom casserole (6 to 8 quart), heat olive oil until smoking.
Place shanks in pan and brown all over, rolling to get all edges, about 12
to 15 minutes. Remove shanks and set aside. Add carrots, onion, celery and
thyme leaves and cook, stirring regularly until golden brown and slightly
softened, about 8 to 10 minutes. Add Basic Tomato Sauce, chicken stock and
wine and bring to a boil. Place shanks back into pan, making sure they are
submerged at least halfway and cover pan with tight fitting lid or aluminum
foil. If shanks are not covered halfway, fill with additional chicken
stock. Place in oven for 2 to 2 1/2 hours and cook until meat is falling
off the bone. Remove and let stand 10 minutes before serving with the
Risotto Milanese. Gremolata: Mix chopped parsley, toasted pine nuts, and
lemon zest together loosely in a small bowl. Set aside to sprinkle over
meat when ready to serve. Place the risotto in a deep platter, over which
you can place osso buco. Sprinkle with gremolata and serve. This recipe
yields 4 main course servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5663 broadcast 03-21-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-18-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
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