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Ingredientes
- 4 Tbsp. Extra virgin olive oil
- 6 x Portions of veal shank (about 6 pounds total) See note
- 1/4 c. Flour
- 1 c. Onion, finely minced
- 1/2 c. Carrots, finely minced
- 1/2 c. Celery, minced
- 1 lrg Clove garlic, chopped
- 1Â 1/2 c. Dry white wine
- 1Â 1/2 c. Tomatoes, peeled, seeded, minced (canned tomatoes, liquid removed and minced may substitute)
- 1Â 1/4 c. Stock (veal, beef, or possibly chicken
- 1/2 tsp Dry thyme
- Â Â Salt and freshly grnd black pepper
- Â Â Gremolata (See recipe)
Direcciones
- 1 Heat the oil in a heavy casserole large sufficient to hold the veal in a single layer. Dust shank pcs with flour and lightly brown on all sides over medium heat. You may find the browning easier if you don't put all the shanks in the pan at once. Don't allow them to become dark or possibly blackened. Remove the shanks from the casserole and lower heat.
- 2. Preheat oven to 350 degrees.
- 3. To the casserole, add in onions, carrots and celery and saute/fry, stirring till they begin to soften. Add in garlic and saute/fry a minute longer. Add in wine and cook over medium-high heat, scraping the pan till all the brown bits clinging to it have dissolved. Stir in the tomatoes, stock and thyme.
- 4. Return the shanks to the casserole, basting with the sauce. Season with salt and pepper, cover and bake in the preheated oven about one and one-half hrs till the meat is tender when pierced with a fork, Baste the shanks several times during baking.
- 5. Remove shanks to a serving dish and keep hot. Taste sauce and season with salt and pepper if necessary. If the sauce is too thin (it should be about the consistency of cream), place the pan on top of the stove and boil down the sauce for several min.
- 6. Pour sauce over the shanks and top with a little of the gremolata. Pass the rest on the side.
- NOTES :Note: For osso buco, have the butcher saw the veal into two-and-a-half to three-inch lengths so they average about a lb. apiece.
- They should have a thin, transparent "skin" wrapping the meat. Don't emove this membrane because it holds the shanks together. If it has been removed, the meat should be tied with a string. "Among the hearty stew-like preparations ..., the Italian osso buco ranks as a classic.. Osso buco means "bone with a hole." The shank bone is hollow, filled with delectable marrow. It is traditional to serve long, slender marrow spoons with this dish to facilitate removing the marrow and enjoying it (cocktail forks are adequate substitutes. Gremolata, a garnish of chopped lemon peel, garlic and parsley, is another requirement. Although risotto ... is generally served separately as a first course in Italy, with osso buco it becomes the exception, accompanying the main course meat on the same plate. It is essential to use imported Italian rice..."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 172 | |
| Calories from Fat 82 | 48% |
| Total Fat 9.29g | 12% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 181mg | 8% |
| Potassium 257mg | 7% |
| Total Carbs 10.35g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.98g | 2% |
| Protein 1.86g | 3% |
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