Ingredientes
- 8 Large Veal shanks, patted dry
- Salt and Pepper, to taste
- Flour
- 7 Teaspoon Unsalted butter
- 3 Teaspoon Olive oil
- 1−1/2 Cup Dry white wine
- 1−1/2 Cup Onion, finely chopped
- ¾ Cup Carrots, finely chopped
- ¾ Cup Celery, finely chopped
- 1 Teaspoon Garlic, minced
- 4 Cup Beef broth
- 1−1/2 Cup Plum tomatoes, chopped
- Bouquet garni
- ½ Teaspoon Salt
- Gremolata:
- ½ Cup Fresh parlsey, minced
- 2 Teaspoon Lemon zest
- 1 Teaspoon Garlic, minced
Preparação
- Season the veal shanks with salt and pepper and dredge in the flour, shaking
- off excess. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over
- mod−high heat. Brown the veal shanks, adding additional butter and oil if
- necessary. Transfer the shanks as they are browned to a platter. Add wine to
- the skillet, boil the mixture, deglazing the pan, until the liquid is
- reduced to about a half cup. Reserve in a small bowl. In a flameproof
- casserole just large enough to hold the veal shanks in one layer, cook the
- onion, carrots, celery, and garlic in the remaining 4 Tbsp butter over
- mod−low heat, stirring occasionally, until the veggies are softened. Add the
- shanks and any accumulated juices to the casserole. Add the wine mixture,
- and enough broth to almost cover the shanks. Spread the tomatoes over the
- shanks, add the bouquet garni (6 fresh parsley sprigs, 4 fresh thyme sprigs,
- bay leaf) and salt and pepper to taste. Bring the liquid to a simmer over
- moderately high heat. Braise the mixture, covered, in the middle of a
- preheated 325f oven for 2 hours, or until the veal is tender. Transfer the
- veal to an ovenproof serving dish with a slotted spoon. Discard the strings
- and keep the shanks warm. Strain pan juices into a saucepan, pressing hard
- on the solids. Skim off the fat. Boil for about 15 minutes or until reduced
- to about 3 cups. Baste the shanks in some of the reduced juices, and bake
- them, basting 3−4 more times, for 10 minutes or until the shanks are glazed.
- In a bowl, stir together the parsley, zest, and garlic. Sprinkle the shanks
- Osso Buco 66
- with the gremolata and pour some juice around and over them. Serve the
- remaining juices alongside in a boat.
