Recipe - Budget: Osso Buco

One fourth cup Allpurpose flour
Salt
Pepper
4 pound Veal shanks,
cut into 2inch pieces
One fourth cup Olive oil
4 Celery stalks, chopped
3 Carrots, chopped
2 Onions, chopped
3 Garlic cloves, minced
1 One half cup White wine
1 One half cup Chicken stock
1 teaspoon Dried sage
1 teaspoon Dried rosemary
1 Bay leaf
One fourth cup Tomato paste

GREMOLATA
One half cup Fresh parsley, chopped
2 tablespoon Grated lemon rind
4 Garlic cloves, minced

Braising transforms the fibrous toughness of less expensive veal shanks to
melting tenderness while dissolving their gelatin to a luxurious sauce. As
a bonus, the centre of the bone is filled with delicious marrow, which can
be scooped out with a small spoon.

In plastic bag, combine flour, 1 teaspoon salt and One half teaspoon pepper. Add a few
pieces of veal and shake; repeat with remaining veal. In Dutch oven, heat
oil over mediumhigh heat; brown shanks in batches. Remove shanks and set
aside.

Add celery, carrots, onions and garlic; cover and cook over low heat for
about 8 minutes or until onions are softened. Return veal to pan. Stir in
wine, chicken stock, sage, rosemary, One fourth teaspoon salt and bay leaf; bring to
boil. Reduce heat; cover and simmer, stirring occasionally, for 6070
minutes or until veal is tender. Stir tomato paste into pan; cook,
uncovered, for about 15 minutes or until sauce is thickened. Season with
salt and pepper to taste. Discard bay leaf.

Gremolata: Meanwhile, in small bowl, combine chopped parsley, lemon rind
and garlic. Sprinkle Gremolata over individual servings.

6 servings for $19.22 CDN [Mar/95]

Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main
"Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini