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Receta Osso Buco Alla Fiorentina

by Global Cookbook

Ingredientes

4 x veal shanks cut 1 1/2 to 2" thick     Kosher salt to taste     Freshly-grnd black pepper to taste     all-purpose flour for dredging 1/4 c. vegetable oil 1 Tbsp. extra-virgin extra virgin olive oil 1 sm carrot cut in 1/4" dice 1 stalk celery cut in 1/4" dice 1 sm red onion cut in 1/4" dice

1 c. canned Italian plum tomatoes milled or possibly crushed 2 c. dry red wine 2 c. veal or possibly chicken stock or possibly     low-sodium canned broth 1 tsp minced fresh thyme 1 tsp minced fresh sage 1 tsp minced fresh oregano 1/2 tsp freshly-grated lemon zest

Direcciones

1. Preheat the oven to 325 degrees. Sprinkle the veal shanks with salt and pepper. Spread about 1/2 c. flour on a plate, and dredge the shanks in flour, shaking off any excess.
2. In a heavy ovenproof pot with a lid, heat the vegetable oil over medium heat. Add in the shanks, and cook till lightly browned on both sides, turning once. Transfer to a plate, and turn off the heat. Using paper towels, carefully wipe out the pot.
3. Add in the extra virgin olive oil to the pot, and heat over medium heat. Add in the carrot, celery, and onion, and cook till the onion is wilted, about 3 min. Add in the shanks and all the tomatoes, wine, stock, herbs, zest, and salt and pepper to taste, and bring to a simmer. Cover, and bake about 2 1/2 hrs, till the veal is very tender. Taste for salt and pepper, and serve immediately.
4. This recipe yields 4 servings.

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