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Old 08-18-2012, 06:01 PM   #21
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Thanks for the lovely recipes Andy and June

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recipe, veal shanks

Osso Buco Recipe [LEFT] In response to a request in another thread, here's my version of this classic recipe.[FONT=Arial][SIZE=4] [/SIZE][/FONT] [B][FONT=Arial][SIZE=4]Osso Buco Milanese[/SIZE][/FONT][/B][/LEFT] [FONT=Arial][SIZE=4][FONT=Arial][/FONT] C Olive Oil[/SIZE][/FONT] [FONT=Arial][SIZE=4]4 Veal Shanks[/SIZE][/FONT] [FONT=Arial][SIZE=4][U][FONT=Arial][/FONT] C Flour, or more as needed[/U][/SIZE][/FONT] [FONT=Arial][SIZE=4]3 Tb Butter[/SIZE][/FONT] [FONT=Arial][SIZE=4][FONT=Arial][/FONT] C Onion, diced[/SIZE][/FONT] [FONT=Arial][SIZE=4][FONT=Arial]⅓[/FONT] C Carrot, diced[/SIZE][/FONT] [FONT=Arial][SIZE=4][U][FONT=Arial]⅓[/FONT] C Celery, diced[/U][/SIZE][/FONT] [FONT=Arial][SIZE=4][FONT=Arial][/FONT] tsp Garlic, minced[/SIZE][/FONT] [FONT=Arial][SIZE=4][U]2 Ea Lemon Peel Strips[/U][/SIZE][/FONT] [FONT=Arial][SIZE=4][U][FONT=Arial][/FONT] C White Wine[/U][/SIZE][/FONT] [FONT=Arial][SIZE=4][FONT=Arial][/FONT] C Beef Broth[/SIZE][/FONT] [FONT=Arial][SIZE=4][FONT=Arial][/FONT] C Water[/SIZE][/FONT] [FONT=Arial][SIZE=4][FONT=Arial][/FONT] C Tomato, chopped[/SIZE][/FONT] [FONT=Arial][SIZE=4][FONT=Arial]⅛[/FONT] tsp Thyme[/SIZE][/FONT] [FONT=Arial][SIZE=4]1 Bay Leaf[/SIZE][/FONT] [FONT=Arial][SIZE=4]2 Parsley Sprigs[/SIZE][/FONT] [FONT=Arial][SIZE=4]1 Oz Dry Porcini Mushrooms[/SIZE][/FONT] [FONT=Arial][SIZE=4]TT S&P[/SIZE][/FONT] [FONT=Arial][SIZE=4][FONT=Arial] [/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=4]Preheat the oven to 350[FONT=Arial][/FONT] F.[/SIZE][/FONT] [FONT=Arial][SIZE=4]Add the oil to the pot and heat it. Tie each veal shank with string. Dust the shanks with flour, shaking off any excess. Place the shanks into the pot in one layer. Brown the shanks deeply all over. Remove to a plate, drain excess oil from the pot.[/SIZE][/FONT] [FONT=Arial][SIZE=4]Melt the butter and sweat the onion, carrots and celery on medium for 6-7 minutes.[/SIZE][/FONT] [FONT=Arial][SIZE=4]Add the garlic and lemon peel and cook for another 2-3 minutes.[/SIZE][/FONT] [FONT=Arial][SIZE=4]Add the wine and deglaze the pot, reducing the wine by half.[/SIZE][/FONT] [FONT=Arial][SIZE=4]Return the shanks to the pot along with any accumulated juices.[/SIZE][/FONT] [FONT=Arial][SIZE=4]Heat the broth and water and add it to the pot along with the tomato, thyme, bay leaf, parsley, mushrooms, salt and pepper. The liquid should come two thirds of the way up the side of the shanks. If it does not, add more broth and water.[/SIZE][/FONT] [FONT=Arial][SIZE=4]Bring the liquid to a simmer, cover and place into the lower half of the oven. Turn and baste the shanks every 20 minutes. Cook for 1[FONT=Arial][/FONT] to 2 hours or until the shanks are very tender and a creamy dense sauce has formed.[/SIZE][/FONT] [FONT=Arial][SIZE=4]When the shanks are done, remove them to a platter and reduce the sauce, if necessary, to thicken. Remove the strings before serving.[/SIZE][/FONT] 3 stars 1 reviews
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