Osso Bucco Duranti's Style |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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This recipe is a specialty of Duranti's Restaurant, Pittsburgh, PA. Ingredients:
16 ounces sun-dried tomatoes, dehydrated |
2 quarts chicken stock (can use 2 qt water & 6 bouillon cubes, crushed instead) or 2 quarts veal stock (can use 2 qt water & 6 bouillon cubes, crushed instead) |
1 (1 1/4 ounce) package knorr brand brown gravy mix |
4 (2 inch) veal shanks |
3 teaspoons vegetable oil |
1/4 cup white wine |
3 teaspoons olive oil |
1 carrot |
2 celery ribs |
1/2 yellow onion |
1 green pepper |
4 medium mushrooms |
1/2 teaspoon garlic, minced |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
flour, to dust |
4 cups cooked elbow macaroni |
Directions:
1. Rehydrate sun-dried tomatoes in stock (or optional water/bouillon cube mixture) for one hour. Add gravy mix and dissolve. Puree stock to smooth consistency.
2. Flour shanks and brown in a very hot pan with vegetable oil until well caramelized. Deglaze pan with white wine.
3. Cut carrot, celery, spanish onion, pepper, and mushrooms into large rough cut pieces and toss together in olive oil and seasonings (garlic, basil, oregano, and thyme). Saute until onion turns translucent.
4. Combine shanks, vegetables, and stock in baking pan and bake covered for 2 1/2 hours at 400°F
5. At time of serving, toss macaroni in extra finished sauce. Arrange shanks on plate. Arrange macaroni and vegetables per plate. Cover veal with sauce.
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