Frank's Recipes! Osso Bucco

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Osso Bucco

(see also Gremolata) (serve with Risotto)
4 veal shanks, 1-1/2 inch thick
Salt
Freshly Ground Pepper
2 TBSP olive oil
1 cup chopped onions
1 cup chopped carrots
1/2 cup chopped celery
1 clove garlic, chopped
1 cup dry white wine
1-1/2 cups chopped canned tomatoes and their juice
2 cups chicken or veal stock
1 bay leaf
2 parsley stalks

For a smoother thicker texture, you may puree the sauce in a food processor then pour it back over the shanks. Spice up the recipe, if desired, with a few drops of hot pepper sauce. If you do not have a stove to oven pot, then use a skillet and a covered baking dish.

Preheat oven to 325 deg. F. Season shanks with salt and pepper.

Heat oil in a heavy oven proof pot on high heat. Add shanks and brown well on each side, about 2 minutes. Remove from skillet. Reduce heat to medium. Add onions, carrots, celery and garlic and sauté until softened, about 2 minutes.

Pour in wine and bring to a boil, scraping up any bits on base of pot. Stir in remaining ingredients and bring to a boil. Return shanks in a single layer. Liquid should come three quarters of the way up the shanks. Add more stock, if needed. Cover and bake for 1-1/2 to 2 hours or until shanks are fork tender.

Meanwhile make the gremolata. Combine all ingredients and reserve.

Remove shanks from liquid with a slotted spoon and reserve. If sauce is too thin, bring to a boil and reduce until slightly thickened. Place shanks in serving dish, pour the sauce over them and sprinkle with gremolata.