Osso Bucco
Servings: 6
Ingredients:
-
6 thick (1-1/2-inch/4 cm) pieces veal hind shank (3 1/2 lbs/1.75 kg)
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) olive oil (approx)
1 cup (250 mL) each chopped onion and carrot
2/3 cup (150 mL) chopped celery
2 cloves garlic, minced
1/2 tsp (2 mL) dried thyme
3/4 tsp (4 mL) dried sage
1/4 tsp (1 mL) dried rosemary
3/4 cup (175 mL) dry white wine
1-1/2 cups (375 mL) canned tomatoes, coarsely chopped
1/2 cup (125 mL) beef stock
2 bay leaves
Gremolata Topping:
1 lemon
1 clove garlic, minced
1/4 cup (50 mL) chopped fresh parsley
Preparation:
Cut six 24-inch (60 cm) lengths of kitchen string; wrap each twice around each shank and tie firmly. On plate, combine flour and half each of the salt and pepper; press shanks into mixture to coat both sides well. Reserve any remaining flour mixture.
In Dutch oven large enough to hold shanks in single layer, heat oil over medium-high heat. With tongs, add shanks to pan, in batches if necessary; brown on both sides, adding up to 1 tablespoon (15 mL) more oil if necessary. Transfer to plate. Drain fat from pan.
Add onion, carrot, celery, garlic, thyme, sage and rosemary to pan; cook over medium heat, stirring often, for 10 minutes. Sprinkle with any reserved flour mixture; cook, stirring, for 1 minute. Add wine, stirring and scraping up brown bits from bottom of pan. Bring to boil; boil for 2 minutes or until reduced by half.
Stir in tomatoes, stock, bay leaves and remaining salt and pepper. Nestle shanks in mixture; bring to boil. Cover and cook in 350°F (180°C) oven, basting every 30 minutes, for 1-1/2 hours. Turn shanks and cook, uncovered and basting twice, for 30 minutes or until tender and sauce is thickened.
With tongs, transfer shanks to serving platter; cut off string and keep warm. Place pan over medium-high heat; boil gently, stirring, for about 5 minutes or until desired thickness. Discard bay leaves. Pour over shanks.
Gremolata Topping: Meanwhile, using finest side of grater, grate lemon rind. In small bowl, stir together lemon rind, garlic and parsley; sprinkle over shanks.
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