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Budget Osso Buco

Ingredients
 

1/4 cup all-purpose flour
1 salt
1 pepper
4 lb veal shanks, cut into 2-inch pieces
1/4 cup olive oil
4 celery stalks, chopped
3 carrots, chopped
2 onions, chopped
3 garlic cloves, minced
1 1/2 cup white wine
1 1/2 cup chicken stock
1 tsp dried sage
1 tsp dried rosemary
1 bay leaf
1/4 cup tomato paste

GREMOLATA

1/2 cup fresh parsley, chopped
2 tbsp grated lemon rind
4 garlic cloves, minced




 
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Preparation
 
Braising transforms the fibrous toughness of less expensive veal
shanks to melting tenderness while dissolving their gelatin to a
luxurious sauce. As a bonus, the centre of the bone is filled with
delicious marrow, which can be scooped out with a small spoon.

In plastic bag, combine flour, 1 ts salt and 1/2 ts pepper. Add a few
pieces of veal and shake; repeat with remaining veal. In Dutch oven,
heat oil over medium-high heat; brown shanks in batches. Remove
shanks and set aside.

Add celery, carrots, onions and garlic; cover and cook over low heat
for about 8 minutes or until onions are softened. Return veal to pan.
Stir in wine, chicken stock, sage, rosemary, 1/4 ts salt and bay
leaf; bring to boil. Reduce heat; cover and simmer, stirring
occasionally, for 60-70 minutes or until veal is tender. Stir tomato
paste into pan; cook, uncovered, for about 15 minutes or until sauce
is thickened. Season with salt and pepper to taste. Discard bay leaf.

Gremolata: Meanwhile, in small bowl, combine chopped parsley, lemon
rind and garlic. Sprinkle Gremolata over individual servings.

6 servings for $19.22 CDN [Mar/95]

Source: Canadian Living magazine, Mar 95 Presented in article by Jan
Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"

[-=PAM=-] [email protected]

 

 
Servings: 6

 

 

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