Monday, October 28, 2013

Osso Bucco

Ingredients (for 4):
  1.  4 veal shanks;
  2. Seasoned flour to coat the veal;
  3. 100 gr diced pancetta;
  4. Chopped onion;
  5. Chopped carrot;
  6.  Chopped stalk celery;
  7. 2 large cloves garlic finely chopped;
  8. Zest of one large lemmon;
  9. 500 ml white wine;
  10. 500 ml chicken stock;
  11. 750 ml crushed tomatoes;
  12. 2 bay leaves;
  13. Large sprig rosemary;
  14. Handful Thyme;
  15. S&P.

For the Gremolata (make this at least 2 hrs beforehand):
  1. 100 gr finely chopped parsley;
  2. Zest of one large lemon;
  3. 2 finely chopped cloves garlic;
  4. Handful of toasted peanuts;
  5. EVOO to moisten;
  6. Mix and let stand to infuse.

  1. Dredge veal in seasoned flour (shake off any excess):
  2. Fry pancetta in a large heavy bottomed and oven proof pan, set aside when browned, keep the grease;
  3. Brown veal on medium heat, set aside;
  4. Add more oil and sauté onion, carrots, celery, garlic and zest on medium heat until tender;
  5. Add veal and pancetta back into the pan;
  6. Deglaze pan, add wine and boil off most of the alcohol;
  7.  Add stock and tomatoes, bring to simmer;
  8. Add herbs;
  9. Cover and transfer to 180 degrees C oven;
  10. Cook for 1 – 1.5 hrs or until veal is falling of the bone (may need to top up liquid).

Serve with  risotto alla milanese topped with the Gremolata;

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