Budget Osso Buco

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3 Carrots; chopped
1 ts Dried sage
4 lb Veal shanks
1 Bay leaf
1/4 c olive oil
3 Garlic; minced
1/4 c All-purpose flour
1 1/2 c Chicken Stock
1 ts Dried Rosemary
1/4 c Tomato paste
2 Onions; chopped
1/2 c Fresh parsley; chopped
4 Garlic; minced
4 stalks Celery; chopped
1 1/2 c White wine
2 tb Lemon Rind; grated

Original recipe makes 6



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 ts salt and 1/2 ts pepper. Add a few pieces of veal and shake; repeat with remaining veal. In Dutch oven, heat oil over medium-high 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, 1/4 ts salt and bay leaf; bring to boil. Reduce heat; cover and simmer, stirring occasionally, for 60-70 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 Posted to MM-Recipes Digest V3 #343 From: "Paul A Meadows" Date: Sat, 14 Dec 96 22:05:54 UT

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