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Osso Buco Traditionally, this dish is made with veal shanks, but lamb or beef shanks are easier (and cheaper) to come by. Serves 4 4 cloves garlic, minced 1 carrot, diced 1 medium yellow onion, diced 3 stalks celery, diced 4 lamb, veal, or beef shanks (about 8 pounds) 1/4 cup flour 4 tablespoons olive oil 1 anchovy 2 cups red wine 1/2 cup tomato paste 3 tablespoons chopped parsley or 1 teaspoon dried 1 teaspoon salt 1/8 teaspoon black pepper 2 or 3 cups water (or as needed to cover shanks within 1/2 inch of the tops) Dice all the vegetables and set them aside. Locate a large roasting pan with a cover (or cover with aluminum foil.) I found a Dutch oven too small. This dish requires stovetop browning and oven baking. If your roasting pan cannot be set over a burner, use a large skillet for the first step. Preheat oven to 350 degrees. Sprinkle shanks liberally with half of the salt and the pepper. Measure flour onto a sheet of waxed paper and then heat 2 tablespoons of the oil in the pan over medium high heat. Add the garlic and sauté gently, and then lightly flour shanks and add them to the pan. Brown them on both sides. Remove the shanks and crusts of garlic to a plate. Add the remaining oil to the pan and then add the celery, carrots, onion, and the anchovy. Sauté vegetable until they begin to brown and soften, about 6 or 7 minutes. The process will go more quickly (and you will use less oil) if you cover the pan. Stir in the red wine and the tomato paste, deglazing the pan by scrapping the brown bits from the bottom. If you are switching pans, do this now. Otherwise, return the shanks to the pan. Cover them with enough water so that about 1/8 of the shanks are still visible. Cover the pan, and place it in the oven. Cook for about 1½ hour, or until meat is fork tender and begins to fall off the bone. Baste with pan juices every half hour or so, and turn shanks once during the cooking process. Serve with a side of mashed potatoes and a green vegetable or salad. |
The Empty Nest Cookbook
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