Osso Bucco
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
6 slices center cut veal shank (each 1-1/2" thick with shank bone)
1/2 cup flour
1 tablespoon salt
1 teaspoon freshly ground white pepper
2 tablespoons olive oil (extra virgin, preferably)
2 tablespoons finely minced shallots
2 cloves garlic, finely minced
1 cup diced carrots
1 cup diced celery, or celery root, or both
2 cups dry white wine
1 cup tomato juice
2 cups chopped fresh oregano or 1 teaspoon dried oregano
2 medium-size ripe tomatoes, peeled and coursely diced
Gremolata
2 finely minced garlic cloves
2 tablespoons chopped fresh parsley
grated rind of lemon
In a shallow bowl, dredge the veal slicles with flour, salt, and pepper. Heat oil in heavy skilled and add the veal slices and brown over medium heat cooking for about 5 minutes on each side. Transfer to a paper towl to drain. Add the minced shallot and garlic to the hot oil and saute for 2 minutes. Add diced carrots, celery or celery root (or both), and saute for 5 minutes more. Add the wine and tomato juice and bring to a boil. Add the oregano and shank bone and return to a boil. Cover and simmer over medium heat for 20 minutes. Turn bones over and simmer for 20 minutes more until meat is tender and talls away from the bone. Transfer the shank bone to a deep serving platter and surround with the rest of the veal. Add diced tomatoes to the sauce and bring to a boil. Spoon over the meat and sprinkle with the Gremolata and serve at once over steamed rice or noodles.
Gremolata Recipe
www.about.com/culinaryarts
Gremolata is a condiment made from finely minced parsley, garlic and lemon zest. Traditionally served with veal, it is also an excellent accompaniment for fish and seafood dishes. Prep Time: 10 minutes Total Time: 10 minutes Ingredients:
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
6 slices center cut veal shank (each 1-1/2" thick with shank bone)
1/2 cup flour
1 tablespoon salt
1 teaspoon freshly ground white pepper
2 tablespoons olive oil (extra virgin, preferably)
2 tablespoons finely minced shallots
2 cloves garlic, finely minced
1 cup diced carrots
1 cup diced celery, or celery root, or both
2 cups dry white wine
1 cup tomato juice
2 cups chopped fresh oregano or 1 teaspoon dried oregano
2 medium-size ripe tomatoes, peeled and coursely diced
Gremolata
2 finely minced garlic cloves
2 tablespoons chopped fresh parsley
grated rind of lemon
In a shallow bowl, dredge the veal slicles with flour, salt, and pepper. Heat oil in heavy skilled and add the veal slices and brown over medium heat cooking for about 5 minutes on each side. Transfer to a paper towl to drain. Add the minced shallot and garlic to the hot oil and saute for 2 minutes. Add diced carrots, celery or celery root (or both), and saute for 5 minutes more. Add the wine and tomato juice and bring to a boil. Add the oregano and shank bone and return to a boil. Cover and simmer over medium heat for 20 minutes. Turn bones over and simmer for 20 minutes more until meat is tender and talls away from the bone. Transfer the shank bone to a deep serving platter and surround with the rest of the veal. Add diced tomatoes to the sauce and bring to a boil. Spoon over the meat and sprinkle with the Gremolata and serve at once over steamed rice or noodles.
Gremolata Recipe
www.about.com/culinaryarts
Gremolata is a condiment made from finely minced parsley, garlic and lemon zest. Traditionally served with veal, it is also an excellent accompaniment for fish and seafood dishes. Prep Time: 10 minutes Total Time: 10 minutes Ingredients:
- 1 bunch Italian (flat-leaf) parsley
- 1 clove garlic, peeled
- 1 lemon
- Kosher salt & freshly ground black pepper, to taste
- Wash and thoroughly dry the parsley.
- Remove the leaves and finely mince until you have about 2 tablespoons worth.
- Finely mince the garlic.
- Use a lemon zester to remove about 1 teaspoon of lemon zest.
- Combine all the ingredients in a bowl and season to taste with salt and black pepper. You can pound the ingredients together with a mortal and pestle or just use the back of spoon or the bottom of a glass.
- Makes about 3 tablespoons or enough to garnish 6 servings of veal or fish.
