Osso Bucco

Serves 4

You can make this in advance, allowing t cup)he dish to cook for about one hour, then set aside. If you do this, take the opportunity to remove any fat that collects and congeals. The whole point of this dish is to allow you to suck the marrow out of the bones when you have eaten the meat.

4 osso bucco (veal or beef shank slices)

4 tbsp. olive oil

Salt and pepper to taste

2 tbsp. flour

200 ml (1/2 cup) dry white wine

Chop coarsely --

2 medium onions

2 carrots

2 stalks celery

Chop fine --

2 cloves garlic

50g (4 Tbsp) butter

1 tsp. fine strips of lemon peel

200 ml (1/2 cup) vegetable bouillon

300g (1-1/2 cup) plum or stem tomatoes with seeds removed and cut in cubes

3 sprigs fresh or ½ tsp. dried Thyme

2 Bay Leaves

Tip: Use a Dutch oven or deep pan large enough that the slices of veal all lie on the bottom.

Add salt and pepper to the flour and turn the slices of meat in it. Heat the olive oil on medium heat and fry the meat on both sides until golden.
Remove the meat and keep it warm. Deglaze the pan with the white wine, pour off the juices and keep warm.
Melt the butter in the pan, add the chopped vegetables and cook for 5 or 6 minutes. Add the garlic and lemon peel and cook for another 3 minutes.
Return the meat and juices to the pot on top of the vegetables and heat, then pour in the bouillon. Add the tomatoes, the Thyme and Bay leaves.
Cover and cook over medium heat for a total of 1½ to 2 hours, depending on the thickness of the slices. If the meat is not completely covered, spoon the juices over it at intervals. Avoid allowing the meat to fall off the bones.

Serve with: Bulgur Pilaf or Risotto

Adapted From: “Kulinarishche Streifzüge – Italien”, Sigloch Edition

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