THIS IS ANOTHER EXAMPLE OF A RECIPE THAT BEGAN ITS LIFE AS AN ITALIAN POOR MANS MEAL IT WAS THE POOR WHO ONLY GOT THE LEAST PARTS OF THE ANIMALS SUCH AS CHICKEN FEET, PIGS FEET, AND YES THE SHANK OF THE VEAL SHANK THAT NOW IS CUT INTO SLICES. TODAY THIS DISH IS SERVED IN VERY HIGH PRICED RESTAURANTS AND IS CALLED OSSO BUCO WHICH MEANS "BONE WITH A HOLE". THE HOLE CONTAINS MARROW WHICH I LOVE TO EAT! IF ONE MAKES THIS AT HOME THE COST OF CALF SHANK IS VERY EXPENSIVE BUT WELL WORTH iT! ONE WILL NOTICE THAT THERE ARE NO TOMATOES IN THIS RECIPE. (SOME RECIPES DO INCLUDE TOMATOES BUT I RATHER LIKE IT WITHOUT). ENJOY!
INGREDIENTS:
4 to 6 veal shanks about 3/4 " thick (one for each person)
2 medium yellow onions sliced
3 stalks of celery cut into 2 inch pieces
5 large carrots cut in two
5 cloves of garlic (smashed)
1 lemon with skin on cut into slices
1 cup flour for dredging the veal shank
1/2 cup virgin olive oil
2 tab of Millers Chicken Base or equivelent
1 1/2 cups of water in which you have added the chicken base
2 tab of dried basil
2 bay leaves removed after cooking
1/2 tsp salt
1/2 tsp pepper (coarse if possible)
1 1/2 cups of white dry wine (Chardonnay, Pinot Grigio
DIRECTIONS:
1. preheat oven to 325 degrees
2. put flour in a shallow bowl and dredge veal shank on both sides
3. put olive oil in a large fry pan and fry shanks until lightly brown
4. in the same pan (add a little more olive oil if necessary) fry sliced
onions, celery, garlic,salt & pepper, about 10 minutes or so
(constanly stiring)
5. add the basil and stir vegtables
6. in a large pot or ceramic cassarole put the veal shanks, vegtables
including the carrots, bay leaves, wine and chicken stock
7. cook this using a defuser between the pot and the flame for
1 1/2 hrs until meat is tender
SOME PEOPLE USE A TRADITIONAL TOPPING TO PUT ON THE
VEAL SHANK AT THE TIME OF SERVING CALLED "GREMOLATA"
WHICH RECIPE I INCLUDE AS FOLLOWS:
2 tab finely chopped fresh flat leaf parsley
finely grated rind of one large lemon
3 cloves of garlic finely chopped
(MIX TOGETHER AND SPRINKLED A LITTLE
ON THE MEAT)
INGREDIENTS:
4 to 6 veal shanks about 3/4 " thick (one for each person)
2 medium yellow onions sliced
3 stalks of celery cut into 2 inch pieces
5 large carrots cut in two
5 cloves of garlic (smashed)
1 lemon with skin on cut into slices
1 cup flour for dredging the veal shank
1/2 cup virgin olive oil
2 tab of Millers Chicken Base or equivelent
1 1/2 cups of water in which you have added the chicken base
2 tab of dried basil
2 bay leaves removed after cooking
1/2 tsp salt
1/2 tsp pepper (coarse if possible)
1 1/2 cups of white dry wine (Chardonnay, Pinot Grigio
DIRECTIONS:
1. preheat oven to 325 degrees
2. put flour in a shallow bowl and dredge veal shank on both sides
3. put olive oil in a large fry pan and fry shanks until lightly brown
4. in the same pan (add a little more olive oil if necessary) fry sliced
onions, celery, garlic,salt & pepper, about 10 minutes or so
(constanly stiring)
5. add the basil and stir vegtables
6. in a large pot or ceramic cassarole put the veal shanks, vegtables
including the carrots, bay leaves, wine and chicken stock
7. cook this using a defuser between the pot and the flame for
1 1/2 hrs until meat is tender
SOME PEOPLE USE A TRADITIONAL TOPPING TO PUT ON THE
VEAL SHANK AT THE TIME OF SERVING CALLED "GREMOLATA"
WHICH RECIPE I INCLUDE AS FOLLOWS:
2 tab finely chopped fresh flat leaf parsley
finely grated rind of one large lemon
3 cloves of garlic finely chopped
(MIX TOGETHER AND SPRINKLED A LITTLE
ON THE MEAT)
