Ossobuco
Ingredients
4 osso buco (veal shank)
2 tbsp flour
2 tbsp clarified butter
2 carrots, diced
2 onions, diced
1 rib celery, diced
2 tbsp garlic, minced
2 tbsp tomato paste
2 cups canned diced tomatoes including juice
3 cups red wine
2 cups veal stock
2 tbsp fresh parsley, chopped
zest of one lime
salt & pepper
Directions
1. Salt and pepper the meat. Dredge the shanks very lightly in flour, thoroughly shaking off the excess.
2. In a large heavy skillet, heat clarified butter over medium-high heat. Put veal shanks in the pan and sear until nicely browned on both sides being sure to use a large enough pan not to crowd them. Remove and place shanks in a roasting pan.
3. Saute all vegetables, garlic and tomato paste in the same pan (except canned tomatoes) for 3 - 4 minutes until they start to release their liquid. Deglaze with wine and remove from the heat.
4. Add vegetable wine mixture, canned tomatoes and veal stock to the roasting pan. Cover with foil.
5. Roast in 375 F oven for 1 1/2 to 2 hours checking the liquid occasionally. If it has cooked down, add enough broth to keep the level about halfway up the shanks. To check for doneness, pierce a shank with a fork. The meat should pull apart easily. Taste a morsel -- it should feel soft and tender. Do not overcook, or the veal will fall apart.
6. Add parsley and zest prior to serving.
