Easy Osso Buco
|2 T. olive oil
||1 can (14 1/2 oz) chicken broth
|3 lb. 1 1/2 inch veal shanks
||1 c. dry white wine
|All purpose flour for dredging
||6 leaves fresh basil
|1 very large onion, shopped
||1/2 t. lemon peel
|4 cloves garlic, chopped
||salt & fresh pepper
|1 can (28 oz.) peeled Italian plum tomatoes, crushed
Heat oil in a heavy extra-large deep skillet or flameproof
casserole over medium-high heat. Dredge shanks in flour; shaking
off excess. Add to skillet and cook until brown, turning occasionally,
about 12 minutes. Remove shanks to a bowl.
Reduce the heat to medium-low. Add onion and garlic
and saute until tender, about 4 minutes. Return shanks and any liquid
in the bowl to the skillet. Season shanks with salt and pepper.
Add tomatoes, broth, wine, basil, and lemon peel to the skillet.
Cover partially and simmer until the veal is very tender and begins
to fall off the bones, about 2 hours.
(Can be prepared 3 days ahead. Cover and refrigerate.
Simmer 10 minutes over medium heat before continuring.) Ladle into
bowls and serve with Gremolata.
For Gremolata: (A traditional topping for Osso Buco)
2 T. fresh parsely, minced
2 cloves garlic, minced
1/2 t. grated lemon peel
Combine all ingredients.