Osso Buco with Gremolada

Ready in 1 hour

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3 tb Unsalted butter
2 Bay leaves; (fresh; if
4 3" pieces veal shank
1 c Dry white wine
1/2 c Celery; finely chopped
4 Cloves garlic; coarsely
1 tb Garlic; finely minced
1/2 c Carrots; finely chopped
1 tb Lemon zest
3 Plum tomatoes; coarsely
1 tb Orange zest
1/2 c All-purpose flour; sifted or
1/2 c Onion; finely chopped
2 c Chicken Stock
1 tb Flat-leaf parsley; finely
3 tb olive oil
8 Sprigs fresh flat-leaf parsley

Original recipe makes 4



How to Prepare the Osso Buco: ~ Preheat the oven to 350 F. - Season the flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess flour. - In a large Dutch oven, heat the oil and butter until almost smoking. Brown the shanks on both sides and remove from the pan onto a plate. Add the carrots, celery, and onions, and sauté until soft. Add the garlic and sauté for one minute. Add the wine and reduce by half. Add the stock and tomatoes and return the shanks to the pot. Add the bay leaves and parsley, cover, and bake for about 1 1/2 hours or until the meat is tender. ~ Remove the veal shanks and cover to keep warm. Place the uncovered pot with the cooking liquid over medium-high heat and reduce until the sauce coats the back of a wooden spoon. - Season with salt and pepper to taste. How to Prepare the Gremolada: Mix together both zests, the garlic, and parsley. Sprinkle over the veal shanks. Copyright 1997 Lifetime Entertainment Services. All rights reserved. Posted to JEWISH-FOOD digest V97 #307 by Amy on Nov 24, 1997

Calories Per Serving: 676 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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