"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes
Entrees: Osso Bucco
Serves: 4-8
Ingredients
8-10 veal shanks 2 1/2" thick patted dry tied with kitchen string to keep meat attached to the bone
All purpose flour for dredging
7 tbs unsalted butter
3 tbs olive oil
1 1/2 cups dry white wine
1 1/2 cups onion, finely chopped
3/4 cup celery, finely chopped
3/4 cup carrots, finely chopped
1 tsp minced garlic
4 cups beef or chicken broth
1 1/2 cups tomatoes, peeled, seeded and chopped
1 boquet garne
(a cheesecloth bag with 6 sprigs fresh parsley, 4 sprigs fresh thyme, 1 bay leaf)
1 tbs salt
Ingredients Gremolata
1/2 cup fresh flat leaf parsley
2 tbs freshly grated lemon zest
1 tbs minced garlic
Instructions
Season the veal with salt and pepper and dredge in flour shaking off excess. Over moderate high, heat 3 tablespoons butter and olive oil in a heavy skillet until the foam subsides. Brown the veal in batches adding butter and oil as necessary. Transfer to a platter. Add the wine to the skillet and boil, scraping the brown bits from bottom and sides and reduce the liquid by half. Pour into a small bowl. In a casserole just large enough to hold the veal in one layer, cook the onions, carrots, celery and garlic in 4 tablespoons of butter over medium high until the vegetables are soft, stirring occasionally. Add the veal with any accumulated juice the wine mixture and enough broth to cover the veal. Spread the tomatoes over the veal add the boquet garne, salt and pepper to taste and simmer over moderate heat. Place in the middle of a 325 degree oven for 2 hours or until veal is tender. Transfer the veal shanks with a slotted spoon to a warming platter and discard strings. Strain the pan juices into a saucepan by pressing hard on the solids and skim the fat. Boil for 15 minutes to 3 cups. Baste the veal shanks with some of the juices and bake for 10 minutes basting 3 more time until glazed. In a bowl stir together all the ingredients for the gremolata. When ready to serve sprinkle the veal shanks with the gremolata and pour some of the reduce juice around them.
Comments