Veal Osso BucoAllyson Williams
- 1 cup all-purpose flour
- Salt and pepper to taste
- 16 sections veal shank, 2 inches thick
- 1/4 cup olive oil
- 4 tablespoons butter
- 2 onions, coarsley chopped
- 6 large cloves garlic, chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 can (28 ounces) Italian plum tomatoes, drained
- 2 cups dry white wine
- 2 cups beef stock
- 3/4 cup chopped fresh Italian parsley
- Grated zest of 2 lemons
- Risotto Milanese
Season the flour with salt and pepper, and dredge the pieces of veal shank in it.
Heat the oil and butter in a large dutch oven, and quickly sear the veal over medium-high heat, browning it well on all sides. Transfer the veal to paper towels to drain.
Add the onions, garlic, basil, and oregano to the casserole and cook over medium heat for another 10 minutes. Skim off any excess fat.
Add the tomatoes, and salt and pepper to taste, and cook over meduim-low heat for another 10 minutes. Skim off any excess fat.
Add the wine, raise the heat, and bring to a boil. Reduce the heat and simmer, uncovered, for 15 minutes.
Preheat the oven to 350 degrees.
Return the veal shanks to the casserole and add enough stock to just cover the meat. Cover the casserole, transfer it to the oven, and bake for 1 1/2 hours. Then remove the lid and bake until the veal is very tender, another 30 minutes.
Just before serving, sprinkle with the chopped parsley and grated lemon zest. Serve with Risotto Milanese.
Source: Allyson Williams