8 lg veal shanks, patted dry a
1 salt, pepper to taste
1 flour
7 tbsp unsalted butter
3 tbsp olive oil
1 1/2 cup dry white wine
1 1/2 cup onion, finely chopped
3/4 cup carrots, finely chopped
3/4 cup celery, finely chopped
1 tsp garlic, minced
4 cup beef broth
1 1/2 cup plum tomatoes, chopped
1 bouquet garni
1/2 tsp salt
1 gremolata:
1/2 cup fresh parlsey, minced
2 tbsp lemon zest
1 tbsp garlic, minced
Directions
Season the veal shanks with salt and pepper and dredge in the flour,
shaking off excess. In a heavy skillet, heat 3 Tbsp butter and 3
Tbsp oil over mod-high heat. Brown the veal shanks, adding additional
butter and oil if necessary. Transfer the shanks as they are browned
to a platter. Add wine to the skillet, boil the mixture, deglazing
the pan, until the liquid is reduced to about a half cup. Reserve in
a small bowl. In a flameproof casserole just large enough to hold the
veal shanks in one layer, cook the onion, carrots, celery, and garlic
in the remaining 4 Tbsp butter over mod-low heat, stirring
occasionally, until the veggies are softened. Add the shanks and any
accumulated juices to the casserole. Add the wine mixture, and enough
broth to almost cover the shanks. Spread the tomatoes over the
shanks, add the bouquet garni (6 fresh parsley sprigs, 4 fresh thyme
sprigs, 1 bay leaf) and salt and pepper to taste. Bring the liquid to
a simmer over moderately high heat. Braise the mixture, covered, in
the middle of a preheated 325f oven for 2 hours, or until the veal is
tender. Transfer the veal to an ovenproof serving dish with a slotted
spoon. Discard the strings and keep the shanks warm. Strain pan
juices into a saucepan, pressing hard on the solids. Skim off the
fat. Boil for about 15 minutes or until reduced to about 3 cups.
Baste the shanks in some of the reduced juices, and bake them,
basting 3-4 more times, for 10 minutes or until the shanks are
glazed. In a bowl, stir together the parsley, zest, and garlic.
Sprinkle the shanks with the gremolata and pour some juice around and
over them. Serve the remaining juices alongside in a boat. a 1974
Gourmet Mag. favorite
Servings: 4 servings
Osso Buco (Gourmet Magazine) Recipe brought to you by Recipe Ideas
Categories: Gourmet
The History of Recipes
We can trace the history of written recipes way back into antiquity, in truth as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, in the main part, these early recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered, according to experts are a few tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Later on, there were two interesting recipe books published in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian food that we all know today, but instead recipes for the types of food enjoyed by the rich and powerful of that time. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from the holy land, including spices like basil and rosemary. These new foods and tastes prompted an increase in publications on food, most of which are kept safe in private libraries. For the next few years, the rich and powerful families of Wesstern Europe tried to serve up the most extravagent banquests, and consequentially the best chefs and their collection of recipes became highly prized. However, it wasn`t until the nineteenth century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and recording recipes common in their social group. The introduction of the TV brings us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Osso Buco (Gourmet Magazine) recipe.
