OSSO BUCCO WITH LEMON AND ORANGE

This delicious recipe for osso bucco (braised veal shanks) was adapted from Lidia Bastianich's new cookbook "Lidia Cooks From the Heart of Italy". Serve it with risotto or mashed potatoes. The key for any braised dish is to cook it until it is fork tender.

This delicious recipe for osso bucco (braised veal shanks) was adapted from Lidia Bastianich's new cookbook "Lidia Cooks From the Heart of Italy". Serve it with risotto or mashed potatoes. The key for any braised dish is to cook it until it is fork tender.

Makes 8 servings

Ingredients

  • 8 veal shanks, about 1 lb each, 2" to 3" thick
  • 1 tbsp coarse sea salt or to taste
  • 1 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1/4 cup extra virgin olive oil
  • 2 onions, finely chopped
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • 2 tsp tomato paste
  • 1 cup crushed canned Italian San Marzano plum tomatoes
  • 2 cups dry white wine
  • 6 cups chicken or beef stock, hot
  • 2 bay leaves
  • 4 whole cloves
  • 1 sprig fresh rosemary
  • 10 juniper berries - optional
  • peel of one orange and one lemon, in large strips
  • 1/2 tsp (2mL) freshly ground black pepper
  • gremolata:
  • 2 tbsp finely chopped fresh Italian parsley
  • 2 large garlic cloves, finely chopped
  • zest of one lemon, in fine shreds or chopped

Method

  1. Just before browning the veal, season it with salt and dust with flour.
  2. Heat vegetable oil in a large deep pan over medium high heat. Shake excess flour off the meat and brown the veal on all sides. Remove from pan.
  3. Discard oil remaining in the pan. Add olive oil. Add onions and cook a few minutes, scraping up all the bits of caramelized veal juices on the bottom of the pan. Stir in carrots and celery. Cook until sizzling.
  4. Stir in tomato paste and cook about one minute. Add tomatoes and bring to a boil, Add wine and bring to a boil. Cook a few minutes and add stock, bay leaves, cloves, rosemary, juniper berries, citrus peels, salt and pepper and bring to a boil. Return veal shanks to the pan.  Cover meat directly with a piece of parchment paper and then cover pan tightly. Lower heat, and cook for an hour. Gently turn veal over to be sure it is cooking evenly. Cover and cook another hour.
  5. Uncover pan and cook an hour or two longer, to reduce the sauce and tenderize the meat completely. As the liquid level drops, turn veal over again. Veal should be fork tender.
  6. Place veal on a serving dish. Strain sauce. Reduce sauce if it is not thick enough and season to taste.
  7. For the gremolata combine parsley, garlic and lemon peel and sprinkle over veal.

OSSO BUCCO WITH LEMON AND ORANGE

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