Osso Bucco (Veal Shanks) With Lemon/Tangerine Gremolata

Name: Osso Bucco (Veal Shanks) With Lemon/Tangerine Gremolata
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 4 Tbsps butter; 118 milliliters carrot, finely chopped; 118 milliliters celery, finely chopped; 177 milliliters chicken stock; 1 teaspoons dried thyme; 237 milliliters dry white wine; 118 milliliters flour; 1 teaspoon fresh basil; 1 Tbsp garlic, finely minced; 2 garlic cloves, minced; 1 Tbsp lemon peel, grated; 118 milliliters olive oil; 355 milliliters onions, minced; 3 Tbsps parsley, finely chopped; 6 servings salt and pepper; 1 Tbsp sugar; 2 Tbsps tangerine peel, grated; 710 milliliters tomatoes, chopped ripe . See note; 3 kilograms veal shanks, see note; 6 servings gremolata

Osso Bucco (Veal Shanks) With Lemon/Tangerine Gremolata might be just the main course you are searching for. One serving contains 870 calories, 90g of protein, and 42g of fat. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of celery, chicken stock, veal shanks, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes about 2 hours and 45 minutes.

Instructions

Note: shanks cut into 2 1/2 inch pieces, tied with string around the circumference.Note: i use 3 cups drained canned tomatoes chopped but cant remember can size so put fresh. both work.

Ingredients you will need

Canned Tomatoes

Heat oven to 35

Equipment you will use

Oven

Melt butter in a dutch oven/casserole dish or use an electric frying pan for it all.

Ingredients you will need

Butter

Equipment you will use

Casserole Dish

Dutch Oven

Frying Pan

Add chopped carrots, celery and onion to butter until they are lightly colored.In a heavy skillet heat 6 tbs olive oil. Season veal and dredge in flour then brown on ALL sides including edges.

Ingredients you will need

Olive Oil

Carrot

Butter

Celery

All Purpose Flour

Onion

Veal

Equipment you will use

Frying Pan

Add to casserole on top of vegetables.Deglaze the skillet by adding the cup of wine and scraping up the browned bits. Boil till reduced to 1/2 cup.

Ingredients you will need

Vegetable

Wine

Equipment you will use

Frying Pan

Add stock, tomatoes and herbs, bring to a boil and pour over veal. Make sure it comes at least 1/2 way up the side of the meat and add more wine or stock if needed.Cover the pot and bake in oven for 1 1/2 hours basting occasionally until meat is fork tender.

Ingredients you will need

Tomato

Herbs

Stock

Meat

Veal

Wine

Equipment you will use

Oven

Pot

Remove veal from casserole, and if you wish put meat in oven heated up to 450 on a plate until it browns and glazes. Or just set it aside and keep warm.To strain the sauce press through a fine mesh sieve until all juice is back in the pot. Can be whizzed in the processor as well.

Ingredients you will need

Juice

Sauce

Meat

Veal

Equipment you will use

Sieve

Oven

Pot

Heat to boiling.

Add the lemon and tangerine peel, garlic and parsley, boil till reduced and thickened, season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Tangerine

Parsley

Garlic

Lemon

Pour over the meat.

Ingredients you will need

Meat

Garnish with a few strips of zest from both fruits.

Ingredients you will need

Fruit

Serve with Risotto alla milanese or plain rice, and some crusty bread to put the marrow on and mop up the sauce.If you have any leftovers enjoy, and if there is no meat but just sauce its wonderful over rice or noodles as a light supper.

Ingredients you will need

Crusty Bread