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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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BRAISED VEAL SHANKS
Make stew:
Put oven rack in middle position and preheat to 350F.
Bring demiglace to a simmer in a 1-quart saucepan over moderate heat.
Remove from heat and keep warm, partially covered.
Pat shanks dry and sprinkle with salt and pepper. Dredge shanks in flour to
coat, shaking off excess. Heat oil in a 5- to 6-quart wide heavy ovenproof
pot over moderately high heat until just smoking, then brown shanks on all
sides, about 10 minutes total, and transfer with tongs to a plate. Add
butter to pot and heat until foam subsides, then saut onions, carrots,
celery, and garlic, stirring occasionally, until onions are softened, about
9 minutes.
Add wine, scraping up any brown bits, then add warm demiglace, tomatoes,
and bay leaf. Return shanks (with any juices accumulated on plate) to pot
and bring liquid to a boil, then cover pot and braise shanks in oven until
meat is very tender, about 2 1/2 hours.
Carefully transfer shanks with a slotted spoon to a clean plate and keep
warm, loosely covered with foil. Skim fat from sauce, then simmer,
uncovered, on top of stove, stirring occasionally, until slightly
thickened, about 15 minutes. Season sauce with salt and pepper and add
shanks, then cook over low heat until heated through. (Discard strings and
bay leaf before serving.)
Make gremolata:
Stir together parsley, zest, rosemary, and thyme and sprinkle over osso
buco just before serving.
Preparation Time: 4:00
Ingredients:
2 Cup(s) veal demiglace
4 1 pound meaty veal shanks
4/23 Ounce(s) salt
1/4 Teaspoon(s) pepper
163/1250 Pound(s) all purpose flour
1 1/2 Tablespoon(s) olive oil
3/16 Cup(s) butter
2 onions; diced
2 carrots; diced
2 stalks celery; diced
1 clove garlic; finely chopped
1 1/2 Cup(s) dry red wine
1 28 oz can diced tomatoes; with juice
1 bay leaf
2/3 Tablespoon(s) parsley; chopped
1/3 Tablespoon(s) grated orange rind
3/4 Teaspoon(s) rosemary; finely chopped
3/4 Teaspoon(s) thyme; finely chopped |
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Osso bucco Season the veal shanks with salt and pepper and dredge them in the flour,
shaking off the excess. In a heavy skillet heat 3 ...
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