A trip to Tuscany with this dish

Osso buco


1/8 – 1/4 cup olive oil
1 med sized carrot, peeled and diced coarsely
1 small onion, coarsely chopped
1 celery stick, coarely chopped
1 lge garlic buds, crushed
1/8 – 1/4 tsp chili flakes
1/2 cup dry white wine
1-1 1/2 cup chicken stock
1/2 can Neoplitan tomatoes
1 tbls dried oregano
1 tbls dried basil
1/2 tbs dried thyme
3/4 cube chicken base, crumbled coarsely
2 1″ thick veal shanks (ask your butcher)

Skin of 1 lemon, sliced into strips
1-2 garlic buds, finely chopped
1/4 cup Italian parsley, finely chopped
(TIP: cut it up to suitable size with scissors in a short glass)
2 tbls ground Parmigiano cheese
3 tbls extra virgin olive oil
coarsely ground black pepper to taste

[I prefer making my osso bucco in a Dutch oven.]
1. Dredge veal shanks in flour and shake off excess flour
2. Sear shanks in olive oil and remove to side dish
3. Brown the crushed garlic in olive oil in a dutch oven and remove before it burns
4. Add chili flakes, canned tomatoes coarsely chopped, wine, chicken stock
5. Add seasoning: oregano, basil, thyme, chicken cube, pepper and bring to a boil
6. Add veal shanks to mixture; they should just be submerged in liquid
7. Bake in 350F oven for 1 1/2 – 2 hrs. Shut off oven.

1. chop the lemon slices into coarse bits
2. finely chop the garlic
3. finely chop the Italian parsley
4. add the oil and the Parmigiano
5. combine all the ingredients and let stand for 20 mins

Plate the veal shanks and spread 2 tbls of the gremolata on each veal shank bone
Sprinkle with parsley to decorate and serve.

This entry was posted in RECIPES. Bookmark the permalink.