VEAL

Ossobuco with Gremolada


OSSOBUCO WITH GREMOLADA
Yield: 6 Servings

There are as many recipes for Ossobuco in Italy as there are areas and restaurants and families. The one I make below is basically Trieste (Triestina) style because it is made with chicken broth instead of beef and omits the tomato sauce generally found in the area of Milan. Should you prefer the heavier version in tomato sauce, try the recipe for Oxtail Ragôut.

FOR THE VEAL:
6 pieces veal from the hind shank, cut crosswise 2 ½ -3 inches thickness, skin on
Salt, pepper
Flour for dredging
¼ cup olive oil
6 tablespoons unsalted butter
1 cup dry white wine
1 ¼ cups rich chicken broth
1 shallot, minced
Extra chicken broth to add during the cooking

1. Lightly salt and pepper the veal pieces and roll them, one at a time, in the flour. Or, pour flour into a plastic bag and drop the pieces, one at a time, into the bag to cover the veal.
2. Combine the oil and butter in a large, deep frying pan over medium-high heat. Brown the shanks on both sides. Remove veal to a plate and discard the oil and butter, leaving the brown bits at the bottom of the pan.
3. Pour in the wine and broth. Bring to a boil. Return veal to the pan. Add the minced shallot. Cover and reduce heat to very low. Simmer 2-2 ½ hours, or until very tender, adding broth as the liquid dissolves. Remove shanks to a warm platter or individual plates.

FOR THE GREMOLADA:
2 tablespoons lemon rind, grated
Handful minced large leaf (Italian) parsley
Several minced basil leaves
Optional: 1 clove finely minced garlic
Extra minced parsley and slivered lemon peel for decoration

1. Combine the grated lemon rind with the parsley and garlic and stir into the gravy in which the shanks were cooked. Bring to a boil and continue stirring for approximately 30 seconds before spooning it over the shanks to serve. Sprinkle extra minced parsley and slivered lemon peel over for decoration.

NOTE: Serve with Arborio Rice or Browned New Potatoes or Angel Hair Pasta on the side with a green vegetable.


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