MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Humbert House Osso Buco
Categories: Beef, Vegetables, Herbs, Wine
Yield: 6 servings

6 Veal shanks; 1 1/4" thick
Salt & fresh ground pepper
1/2 c A-P flour; for dredging
1/4 c Extra-virgin olive oil
1 tb Unsalted butter
3 c Fine diced yellow onion
1 c Fine diced celery
3/4 c Fine diced carrot
1 ts Dried oregano
3/4 c Dry white wine
2 tb Tomato paste
28 oz Can Italian plum tomatoes;
- drained, chopped, juices
- reserved
1 c Chicken broth; more if
- needed
1 lg Sprig thyme
1 Bay leaf
1 tb Arrowroot
+=MIXED WITH=+
2 ts Broth or water

MMMMM-------------------------GREMOLATA------------------------------
3 tb Fine chopped fresh flat-leaf
- parsley
2 lg Cloves garlic; minced
1 tb Fine grated lemon zest
2 Anchovy fillets; minced

Set the oven @ 350ºF/175ºC.

Tie the veal shanks around the middle with kitchen string (if
they’re not tied already) and season them with salt and pepper.
Put the flour in a dish. Dredge the shanks very lightly in flour,
thoroughly shaking off the excess.

Have ready a roasting pan or baking dish large enough to hold the
shanks in a single layer (9" × 13" works well). In a large heavy
skillet, heat 3 Tbs. of the oil over medium-high heat. Put three
veal shanks in the pan and sear until nicely browned on both
sides, 2 to 3 minutes per side. Move the shanks to the roasting
pan. Repeat with the remaining three shanks.

Carefully pour off the fat in the pan and wipe it out with paper
towels (it’s fine if the browned bits remain in the pan bottom;
just wipe away the used oil). Return the pan to medium heat and
add the butter and remaining 1 Tbs. of oil. When the butter is
melted, add the onion, celery, carrot, oregano, and 1 tsp. salt.
Cook the vegetables, stirring occasionally, until soft and
lightly browned, 15 to 20 minutes. Increase the heat to
medium-high, add the wine, and cook, scraping up any brown bits
with a wooden spoon, until the wine is reduced to about 1/4 cup,
about 3 minutes

Stir in the tomato paste. Add the tomatoes with their juices, the
broth, thyme, bay leaf, 1/2 tsp. salt, and a few grinds of
pepper. Bring to a boil, and pour the contents of the pan over
the shanks. Cover tightly with heavy-duty aluminum foil.

Braise the veal in the oven until fork-tender, 1-1/2 to 2 hours,
checking the liquid occasionally. If it has cooked down, add
enough broth to keep the level about halfway up the shanks. To
check for doneness, pierce a shank with a fork. The meat should
pull apart easily. Taste a morsel-it should feel soft and tender.
Do not overcook, or the veal will fall apart.

Gently brush most of the vegetable bits off the shanks. With a
wide, flat metal spatula, carefully transfer the veal shanks to a
dish. Strain the pan juices through a medium-mesh sieve into a
saucepan, pressing hard on the solids with a spatula to extract
as much sauce as you can. Bring the sauce to a simmer. Whisk in
the arrowroot mixture and cook briefly to thicken. If you’re
working ahead, stop here (see Make-ahead Tips for reheating).

MAKE THE GREMOLATA: Just before finishing the sauce and serving,
combine the parsley, garlic, lemon zest, and anchovies. Add two
Tbs. of the gremolata to the sauce. Remove the strings from the
shanks. Serve the osso buco topped with the sauce and a small
sprinkling of the remaining gremolata.

MAKE AHEAD TIPS: To make the osso buco ahead, braise the veal and
strain and thicken the sauce with arrowroot. Wipe the roasting
pan clean, return the shanks to the pan, and pour the sauce over
the shanks. Let them cool at room temperature for an hour, cover
well, and refrigerate for up to two days. To reheat, cover the
pan with foil and set in a 325ºF/165ºC oven until the shanks are
hot, 30 to 35 minutes. Transfer the shanks to a dish, then make
the gremolata, adding it to the sauce and sprinkling it over the
shanks.

By Perla Meyers Fine | Cooking Issue 78

RECIPE FROM: https://www.finecooking.com

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