Laura...
Here is the recipe I told you about....I changed it from
Jeff Smiths book somewhat....the addition of the tomato paste
was really the key ....you need that...also, I made veal stock ....rather than the mock stock...was wonderful...
provided a richness....if you have any questions...yell...
this was one of the best dishes I have had in quite a while...
had the butcher cut 2 nice shanks...yum yum...
Osso Bucco
Exceprted partly From The Frugal Gourmet
But changed by me a bit.sorry Jeff.
Serves 4-6
3 2 1/4-pound veal shanks, cut into 2-inch pieces
(have your butcher do this)
Salt and pepper to taste
4 tablespoons olive oil
1/2 cup water
3 cloves garlic, chopped
2 medium carrots, sliced into 3/4-inch pieces
2 ribs celery, sliced into 3/4-inch pieces
1 medium yellow onion, chopped
1/2 cup dry white wine
1/4 cup chopped parsley
1 small can tomato paste
1 3/4 cups veal stock or you can use beef stock
mixed with chicken..I used a couple of veal bones
and made the veal stock.it was delicious.really made
a big difference.
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 the 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 Veal Stock.
Cover the roasting pan with doubled-up aluminum foil.
Bake in a preheated 325' oven for 3 hours, or in a electric fry/roasting pan on 200 degrees without the foil...
this is the way I did it..You want to slowly braise it.
Add the water 1/2 cup at a time only if it dries 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.
I did not do the following...I served it all up...
there was no oil, but this is what he says in the book
(Strain the vegetables, reserving the pan juices.
Discard the vegetables), or serve them if you want.
I like the look of the carrots on the plate.
I also put fresh green beans in about 1 1/2 hours
before it finished , right in the pan, and it is wonderful.
there is your vegie..and it is a wonderful compliment..
Enjoy.. |
