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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I found a recipe for OSSO BUCO in a book called the cooking of Italy. It was delicious. Once when I wanted to make it I didn't have veal shanks so I substituted some beef stew meat. It was wonderful over Braised Rice with Saffron Ingredients:
4 tablespoons butter |
1 1/2 cups onions, finely chopped |
1/2 cup carrot, finely chopped |
1/2 cup celery, finely chopped |
1 teaspoon garlic, finely chopped |
3 lbs beef stew meat |
salt |
fresh ground black pepper, to taste |
flour, for dredging meat |
1/2 cup olive oil |
1 cup dry white wine |
1/2 teaspoon dried basil |
1/4 cup beef stock |
1/2 teaspoon dried thyme |
3 cups canned tomatoes, coarsely chopped |
6 fresh parsley sprigs |
2 bay leaves |
Directions:
1. Melt butter in a casserole over moderate heat. When the foam subsides, add the chopped onions, carrots, celery and garlic.
2. Cook stirring occasionally for 10 to 15 minutes or until the vegetables are lightly colored.
3. Remove casserole from the heat.
4. Season the meat with salt and pepper then roll it in flour and shake off the excess.
5. Brown in the olive oil in a heavy skillet. Transfer to the casserole.
6. Preheat the oven to 350 degrees. Discard all the fat from the skillet. Pour in the wine and boil it briskly over high heat until it is reduced to about 1/2 cup. Scrape in any browned bits clinging to the pan.
7. Stir in the beef stock, basil, thyme, tomatoes, parsley and bay leaves and bring to a boil, then pour it over the meat.
8. Bring to a boil on top of the stove.
9. Cover and bake in the lower third of the oven, basting occasionally and regulating the oven heat to keep the casserole simmering gently. Bake 1 hour or until the meat is tender.
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