Sunday, January 17, 2010

Osso Buco

I made this the other night for dinner and it was sooo good. Even Phillip, who is notoriously picky, loved it. I served this with mashed potatoes and sauteed kale. It would also be delicious with risotto or polenta.

1 meaty veal shank per person
2-3 tbl olive oil
1-2 slices pancetta, chopped
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 garlic cloves, chopped
1-2 tbl flour
1-2 tbl tomato puree
1-2 cups of white or red wine
beef stock
1 tsp rosemary
1 tsp thyme
1 bay leaf
salt & pepper

Salt & pepper veal shanks and brown well in olive oil in a heavy dutch oven. Remove
from pan and add onion, celery, carrot. Saute until soft, and add garlic. Saute a minute more. Add flour & cook for 2-3 minutes. Add wine & stock, stirring constantly until it comes to a boil. Add tomato paste and herbs. Add shanks back and bring to a boil. Reduce heat to a simmer and let cook on top of the stove or in a 275 oven for about an hour or until the meat is tender.

For crockpot: 

Salt & pepper veal shanks and brown well in olive oil in a heavy dutch oven. Remove
from pan and add onion, celery, carrot. Saute until soft, and add garlic. Saute a minute more. Add flour & cook for 2-3 minutes. Add wine & stock, stirring constantly until it comes to a boil. Add tomato paste and herbs,and bring to a boil. Place shanks in crockpot and pour vegetables and sauce over. Cook on high for 2-2 1/2 hours or low for 4-5 hours

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