Osso Buco (Gourmet Magazine) Recipe

Ingredients

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

 

 

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Categories: Gourmet


The History of Recipes

Historians have found proof that recipes existed back into distant history, in truth as far back as ancient Egypt, and maybe even further. In practice though, generally, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.

Later on, in Roman times 25BC a man called Apicius compiled some documents which described recipes cooked by the Romans. He recounts how the roman meals were separated into starters, main course and dessert, something that is very familiar to us today. Aspicius also informs us how the Roman chefs used many spices, including a few that will be familiar to modern chefs like thyme, fennel and parsley.

Later on in the 1400s, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. These new foods and tastes led to a torrent in recipe manuscripts, many of which are now in private cookery archives.

By the time we get to the 20th century, cookbooks were greatly in demand due to higher levels of literacy, leisure time and having more disposable income.

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We hope you enjoy this Osso Buco (Gourmet Magazine) recipe.

 


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