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Nov 30, 08
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Wanna play Doctor? Bring the Veal!
Ingredients:
3 lbs. Veal shanks Note: If you can’t find veal, or the cost is prohibitive, you might try lamb shanks. Some recipes say you can substitute beef shanks. Keep in mind, if you use lamb or beef, the meat won’t be as “fall off the bone” tender. The wonderful, meaty-vegetable stew taste will be there, however, so it’s still worth it. Additional Note: If you use veal, you may want to tie cooking twine around the shanks to keep them from falling completely apart during cooking. 3-4 T extra virgin olive oil 2 T butter or Butter Buds 1 red onion, coarsely chopped ½ green bell pepper, coarsely chopped ½ red bell pepper, coarsely chopped 3 carrots, peeled and coarsely chopped 1 large stalk celery, coarsely chopped 5-6 cloves garlic, thinly sliced 1/3 cup Marsala wine (or dry sherry) 1/3 cup brandy 1 T balsamic vinegar 2 T tomato paste 1 sprig rosemary 4 sprigs thyme 2 bay leaves 2 cups chicken broth (homemade chicken stock recipe) Veal or beef stock can be substituted. Salt and pepper to taste Gremolata: 2 T chopped Italian Parsley 1 clove garlic, minced ½ t grated lemon peel 1 T lemon juice Mix in a bowl and reserve to sprinkle over individual servings. Preparation: In a large skillet or Dutch oven with a tight-fitting lid, add 2 T olive oil over medium high heat. Season shanks with salt and pepper on both sides, then brown them on all sides. When browning is down, remove the shanks to a bowl to be added back in later. In the same pan, reduce heat to low and add 2 T olive oil and butter or Butter Buds. Add the onions, peppers, carrots, celery and garlic. Stir well to coat, then cover. Simmer, stirring occasionally, for about 10 minutes. (This will allow the vegetables to release their juices. Add the Marsala or sherry and the brandy, also the balsamic vinegar. Stir in well, cover again, and let simmer on low for about 6-8 minutes. Make a “bouquet garni” out of the rosemary, thyme and bay leaves. (Wrap them in cheese cloth and tie with cooking twine.) Add this to the simmering vegetables, along with the tomato paste. Increase heat to medium-high and add the shanks and chicken, veal or beef stock. Stir both in well to mix with vegetables. When broth is boiling, reduce heat to low again and cover. Cook for about 1-1 ½ hours. Veal should be “falling off the bone” tender after an hour or less. Lamb or beef might take a full hour and a half to reach maximum tenderness. Falling off the bone is probably not going to happen with lamb or beef, but the meat should be very tasty and quite tender. Garnish with gremolata, and serve the osso buco with the above-mentioned risotto, or with creamy mashed potatoes. In keeping with true gourmet cooking, here are a couple of variations for you: 1. Add either a 14 oz. or 28 oz. can of diced tomatoes at the point you add the Marsala and the brandy. 2. At the end of cooking, mix 1 cup of sour cream with 1 T of flour. Stir into the osso buco and remove from the heat. (This would give you a German version. Call it German Veal Shank Stew!) 
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Dec 01, 08
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Quote:
 What kind of a life is this?
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Dec 01, 08
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Quote:
This isn't fair: 
Last edited by Erin; Dec 01, 08 at 04:00 PM.
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