Osso Buco
Antonia Betts
ingredients
- 1 cup unbleached all purpose flour
- salt
- freshly ground pepper
- 16 sections of veal shank, 10 to 12 pounds, 2 inches thick
- 1/2 cup best quality olive oil
- 4 ounces (1 stick) sweet butter
- 2 medium-sized yellow onions, coarsely chopped
- 6 large garlic cloves, peeled and chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 28 ounces cabbed Italian plum tomatoes, drained
- 2 cups dry white wine
- 2 cups beef stock
- 3/4 cup chopped Italian parsley
- grated zest of 2 lemons
directions
- 1
- Season the flour with salt and pepper and dredge the pieces of veal shank well. Heat oil and butter together in a large casserole or Dutch oven and sear the veal, browning well on all sides. Transfer veal to paper towels to drain.
- 2
- Add onions, garlic, basil and oregano to casserole and cook stirring occasionally for 10 minutes.
- 3
- Add tomatoes, and salt and pepper to taste and cook for another 10 minutes.
- 4
- Skim excess fat.
- 5
- Add wine and bring to a boil. Reduce heat and simmer uncover for 15 minutes.
- 6
- Preheat oven to 350 degrees.
- 7
- Return veal shanks to the casserole and add beef stock just to cover. Cover casserole and bake for 1 1/2 hours. Remove lid and bake uncover for another 30 minutes, until veal is very tender.
- 8
- Sprinkle with chopped parsley and grated lemon zest and serve immediately.
- 9
- Serve the veal shanks with saffron rice into which you have thrown a handful of peas.
Source: Harriett Moquette
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