Recipe - Osso Buco With Gremolata

Salt and freshly ground
pepper to taste
4 Meaty sections of veal
shank; (up to 6)
2 tablespoon Extra virgin olive oil
2 tablespoon Unsalted butter
1 Onion; coarsely chopped
3 Cloves garlic; chopped
One half teaspoon Oregano
28 ounce Italian plum tomatoes;
drained
1 cup Dry white wine
10 One half ounce Beef broth; fat skimmed
One half Cupitalian parsley; chopped
1 Lemon; grated , zest of

Season flour with salt and pepper. Dredge pieces of veal shank in it,
shaking off excess.

Heat oil and butter in large ovenproof casserole or Dutch oven over
mediumhigh heat. Add veal shanks and brown on all sides (stand the pieces
up to brown the sides as well). Remove veal shanks and let drain on paper
towels.

Reduce heat to medium and add onion, garlic and oregano. Cook, stirring
occasionally, for 10 minutes. Add tomatoes, salt and pepper and cover over
mediumlow heat for 10 minutes, skimming off any fat and crushing tomatoes
with wooden spoon. Add wine, raise heat and bring to boil. Reduce heat and
simmer, uncovered, for 15 minutes. Meanwhile, heat oven to 350 degrees.

Return veal shanks to casserole. Add enough broth to just cover meat.
Cover, place in oven and bake 1 One half hours. Remove lid and bake until veal
is very tender, about 30 minutes longer.

Combine parsley and lemon zest (this is the gremolata). Just before
serving, sprinkle it over veal. Serve with pasta or risotto.

Notes: Sometimes you have to go back to the classics. For winter dinner
parties, a hearty, longcooked osso buco has been a crowdpleaser. The
bones of this recipe came from ``The New Basics Cookbook,'' by Julee Rosso
and Sheila Lukins (Workman, 1989), but I've adapted it. The original called
for 16 sections of veal shank a monster amount. Osso buco is
traditionally served with risotto, but I serve it with pasta to cut down on
dinnerparty work. One half cup allpurpose flour

Recipe by: Year's best recipes Compiled by KATHLEEN PURVIS

Posted to MCRecipe Digest V1 #982 by Sue suechef@sover.net on Jan 04,
1998