CLASSIC OSSO BUCO
Serves 6. Total Prep/Cooking Time: 2¼ Hours.
4 lb veal cross cut shanks, 1½" thick2 Tbsp olive oil1 cup chopped onion½ cup finely chopped carrot3 cloves garlic, crushed1 can (14½ to 16 oz) Italian-style diced tomatoes, undrained1 cup dry white wine1 tsp dried basil leaves, crushed Gremolata:1 Tbsp chopped fresh parsley2 tsp freshly shredded lemon peel½ tsp finely chopped garlic
- In Dutch oven, heat half the oil over medium heat until hot. Add veal shanks (1/3 at a time) and brown evenly, turning occasionally; add remaining oil as needed. Remove shanks; season with 1 teaspoon salt.
- Add onion, carrot and crushed garlic to pan; cook and stir 6 to 8 minutes or until tender. Add tomatoes, wine and basil. Return shanks; bring to a boil. Reduce heat to low; cover tightly and simmer 1-1/2 hours or until veal is tender.
- Meanwhile combine gremolata ingredients; set aside.
- Remove shanks. Skim fat; cook liquid over high heat until slightly thickened, stirring occasionally. Spoon approx. 3/4 cup sauce over shanks; sprinkle with gremolata. Serve with remaining sauce.
Recipe, Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.
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