Osso Bucco with Gremolada
Serves 4-6 Preparation time: 25 minutes; Cooking time: 3 hours Ingredients: Osso Bucco: 3 2 ¼ lb veal shanks, cut into 2-inch pieces (have your butcher do this) Salt and pepper to taste 4 tablespoons olive oil ½ cup water 3 cloves garlic, chopped 2 medium carrots, sliced into ¾ inch pieces 2 ribs celery, sliced into ¾ inch pieces 1 medium yellow onion, chopped ½ cup dry white wine ¼ cup chopped parsley 1 ¾ cups Mock Veal stock Gremolada Topping: 1 lemon rind, coarsely grated and finely chopped 1 clove garlic, minced ¼ cup finely chopped parsley Directions: - Season the shanks with salt and pepper to taste.
- Heat a large frying pan and brown the shanks in 2 batches, using 1 tablespoon of oil each time. Remove the shanks to a large roasting pan.
- When all of the meat is browned, return the pan to the heat and deglaze with the water. Add the juices to the roasting pan.
- Heat the frying pan again and add the remaining 2 tablespoons of oil. Add the garlic, carrots, celery, and onion. Saute for 5 minutes until browned and add to the roasting pan.
- Return the pan to the burner and deglaze with the wine. Add the juices to the roasting pan along with the parsley and the Mock Veal Stock.
- Cover the roasting pan with doubled-up aluminum foil. Bake in a preheated 325 degree oven for 3 hours. Add water ½ cup at a time if the pan begins to dry out. The shanks should be very tender but not falling off the bone.
- Remove the shanks to a platter, cover with aluminum foil, and place in a warm oven.
- Strain the vegetables, reserving the pan juices. Discard the vegetables. Skim any fat from the juice and discard.
- Stir together the ingredients for the Gremolada in a small bowl.
- Serve Osso Bucco with Gremolada sprinkled over the top. Ladle on the pan juices.
Mock Veal Stock Makes 4 ½ cups Ingredients: 4 cups of Chicken Stock (page 116) 4 cups of Beef Stock (page 115) 1 cup dry white wine 1 tablespoon olive oil 2 cloves garlic, chopped 1 medium yellow onion, thinly sliced 4 sprigs parsley Salt and pepper to taste Directions: Bring stocks and wine to a simmer in a 4 quart pot, uncovered. Heat a medium-size frying pan and add the oil, garlic, and onion. Saute until evenly browned and lightly caramelized. Do NOT burn. Do this over low heat, stirring frequently. Add to the pot of stock along with the parsley and simmer uncovered until reduced by half, about 2 hours. Strain the reduced stock and season with salt and pepper to taste.
The Frugal Gourmet cooks Italian, Page 326-327
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2007 White Hawk Vineyard, Sangiovese, Santa Barbara
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