Osso Buco
2 oz Butter 1/2 c Thinly sliced onion 2 lg Veal shanks (5 1/2-to-6 lb) - cut in 3 pieces each Flour for dredging Salt Freshly ground black pepper 1/2 c White wine 1 tb Tomato paste...
Ingredients
- 2ozbutter
- 1/2cup thinly sliced onion
- 2large veal shanks (5 1/2-to-6 lb)
- 1tbsp tomato paste; dissolved in
- 1/2cup water
- 1large clove garlic; minced
- 1tbsp minced parsley
- 1/2lemon; grated peel only
Directions
- 1
2 oz Butter 1/2 c Thinly sliced onion 2 lg Veal shanks (5 1/2-to-6 lb) - cut in 3 pieces each Flour for dredging Salt Freshly ground black p
- 2
dissolved in 1/2 c Water 1 lg Clove garlic
- 3
minced 1 tb Minced parsley 1/2 Lemon
- 4
Grated peel only The garlic-parsley-lemon peel finish is called "gremolata" and is classic
- 5
The hollow bone (osso buco) of the veal shanks gives this dish its name
- 6
MELT THE BUTTER in a large casserole
- 7
Add the sliced onion and saute over medium heat until soft and just beginning to color (about 10 minutes)
- 8
With a slotted spoon, remove the onion to a plate and press it against the plate to extract its juices and let them run back into the pan