Osso BuccoFrom clafouti 6 years ago
- 4 tbsp unsalted butter shopping list
- 1 1/2 cups chopped onions shopping list
- 1 1/2 cups chopped carrots shopping list
- 1 1/2 cups chopped celery shopping list
- 2 cloves garlic, mashed shopping list
- 6-7 lbs. (3 kg) veal shank, sawed into 4 pieces shopping list
- 1/2 cup dry vermouth or dry white wine shopping list
- flour for dredging veal shopping list
- 1/2 cup olive oil shopping list
- 1/2 cup marsala wine shopping list
- 4-6 cups beef stock shopping list
- 2 tbsp cornstarch shopping list
- 1/2 tsp dried thyme shopping list
- 2 bay leaves shopping list
- 1 tsp salt shopping list
- fresh ground pepper to taste shopping list
How to make it
- Preheat oven to 200˚C / 400˚F.
- Melt butter in large saute pan over med. heat & add chopped onions, carrots, celery & garlic. Cook for 8-10 min. until vegetables are lightly colored & remove from pan into separate bowl. Set aside.
- Season the pieces of veal shank w/ salt & pepper then dredge in flour & shake off excess. Add some olive oil in same pan & heat to med. high until haze forms over it. Brown the veal at a time, adding oil as needed.
- Remove veal from pan and discard almost all fat from pan. Add white wine do deglaze the pan over med. high heat making sure to scrape any brown bits & dissolve into wine. Reduce liquid to 1/2 its volume.
- Stir in the beef stock, marsala wine, thyme & bay leaves and bring to a boil. Make starch mixture, add to mixture stirring until thickened. Add 1/2 tsp salt. Plus pepper to taste.
- Add the cooked vegetables on the bottom of the French Oven (Le Creuset) and place the browned veal on top standing the shanks up side by side. Pour stock mixture over veal and make sure it comes over top of veal. If not, add more beef stock.
- Cover French oven and bake in the second rack of oven at 200˚C / 400˚F for 30 min. Reduce heat to 180˚C / 350˚F and in about 1 1/2 hours the veal should be fork tender. Remove from oven and let pan rest for 15 min.
The Cookclafouti New York City, NY
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