Recipe - Osso Buco With Lemon Couscous

OSSO BUCO
4 pound Veal shanks (2" high)
Flour
1/3 cup Olive oil
6 lg Shallots
8 lg Garlic cloves
4 Leeks whites only
2 cup Dry white wine
1/3 cup Tomato paste
4 lg Carrots
2 Lemons , zest of
3 Bay leaves
1 cup Canned plum tomatoes
12 Whole sprigs fresh thyme
4 Sprigs fresh marjoram
2 cup Veal stock
Salt
Fresh ground pepper

COUSCOUS
2 One fourth cup Chicken stock
1 Clove garlic
3 tablespoon Olive oil
1 Red pepper
1 Yellow pepper
2 Lemons , zest of
Salt
Pepper
2 cup Couscous
One fourth cup Fresh parsley

Osso Buco: Preheat oven to 350F. Finely chop shallots and garlic. Finely
slice whites only of leeks. Dice carrots. Chop canned tomatoes.

To prepare osso buco: Dip shanks in flour until fully coated. In large
skillet, over medhigh heat, brown shanks in One half of the olive oil, about 3
minutes per side, or until golden colour is achieved. Remove from skillet
and set aside. Reduce heat to medium and add remaining olive oil. Add
shallots, garlic and leeks and saute about 3 to 5 minutes, or until golden.
Add wine and deglaze skillet.

In large roasting pan, combine veal shanks, shallot mixture and all
remaining ingredients except stock. Add enough stock to just cover shanks.
Cover pan and cook in oven 1 One half to 2 hours, or until veal is tender,
checking occasionally. Remove lid for last One half hour to thicken sauce. If
meat is tender, but sauce has not thickened slightly, remove veal from an
until sauce has thickened.

Couscous: Chop garlic and parsley. Dice peppers. In small saucepan, over
high heat, bring chicken stock to a boil. Meanwhile, in large saucepan,
over medium heat, saute garlic in 1 tablespoon of the olive oil about 2 minutes, or
until garlic turns golden. Add peppers, zest, slat and pepper. Add boiling
chicken stock. Add couscous and stir. Remove from heat, and set aside,
covered, about 5 minutes. Add the remaining olive oil and chopped parsley
and fluff with fork. Note: Follow couscous package directions for quantity
of liquid, as each brand may vary.

Per serving: Cal 685/Pro 50g/Fat 26g/Carb 61g

Source: Gusto! (Toronto Globe and Mail)

Sam's Notes: Begin checking at about 1 hour. Next time for couscous only
add lemon and parsley.

Posted to FOODWINE Digest 24 Dec 96

From: Rod Grant rodgrant@MAGI.COM

Date: Tue, 24 Dec 1996 21:09:00 0500