Saturday, December 6, 2008

Osso Buco

4 lbs. veal shanks, cut into 1 1/2-inch lengths
1/4 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil
1 1/2 cups dry white wine
2 T butter
1 medium onion, chopped
1 medium leek (white and tender green part), well-rinsed and chopped
1 large celery rib with leaves, chopped
4 medium carrots, 1 chopped and 3 roll-cut into 3/4-inch lengths
4 medium mushrooms, chopped
5 garlic cloved, minced
1/2 lb. tomatoes, peeled, seeded and chopped
3 cups meat stock or rich chicken stock
1 bay leaf
3/4 teaspoon dried thyme leaves
1/3 cup chopped Italian parsley
zest from 1 lemon

Trim any excess fat from the veal shanks, leaving intact all the skin and membrane that holds the meat together. Place the flour in a shallow bowl and mix with the salt and pepper. Dredge the veal shanks in the seasoned flour to coat. Reserve any flour remaining in the bowl.

In a large skillet, heat 3 tablespoons of the olive oil over moderately high heat. Add the veal shanks in batches without crowding and saute, turning, until nicely browned all over, about 8 minutes per batch. As the veal is browned, remove to a plate. Reduce the heat if the flour on the bottom begin s to burn. Pour out any fat in the pan. Add the wine and bring to a boil, scraping up all the browned bits from the bottom of the pan. Boil until the wine is reduced to about 1 cup, about 3 minutes. Remove from the heat.

In a large flameproof casserole, melt the butter in the remaining 1 tablespoon oil. Add the onion and leek and cook over moderate heat, stirring occasionally, until the onion is golden, 5 to 7 minutes. Add the celery, chopped carrot, mushrooms, and 2 of the minced garlic cloves. Cook, stirring occasionally, until the celery and carrot are softened, 5 to 7 minutes longer. Sprinkle the reserved seasoned flour over the vegetables in the casserole and cook, stirring, for 1 minute.

Pour the reduced win into the pan. Bring to a boil, stirring until smooth. Add the tomatoes, stock, bay leaf, thyme, and 2 tablespoons of the chopped parsley. Return the veal shanks to the casserole. Bring to a boil, reduce the heat, cover, and simmer over low heat 1 hour. Add the cut carrots and continue to simmer, covered, 30 minutes longer, or until the veal is tender. Remove the veal shanks and carrots to a large serving dish.

Chop together the remaining parsley and minced garlic with the lemon zest. Stir into the sauce, season with additional salt and pepper to taste, pour over the veal shanks and serve.

Stored in a tightly covered container, this stew keeps well in the refrigerator for up to 3 days and in the freezer for up to 3 months.


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