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www.paesanosannarbor.com |
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Classic Ossobucco (braised veal shank) Serves 4 ppl
Ingredients: Veal shank pieces, approx. 2in thick (Visit Bob Sparrow at Sparrow Meats in Kerrytown for the best cuts around) ½ cup olive oil 1 carrot, finely chopped 1 large spanish onion, finely chopped 3 celery stalks, finely chopped 6 garlic cloves, peeled 3 bay leaves 1 cup flour 2 cups red wine (the richer, the better!) 4 cups crushed tomatoes 2 cups water salt and pepper
Directions: Heat oil in a large, deep skillet. Coat the veal shanks with flour and, when the oil is very hot, brown each side in skillet. Set aside when done. Add the chopped carrot, celery, onion, garlic and bay leaves into the skillet. Cook for about 5min on medium heat, being sure to scrape and mix in any veal stuck on bottom of pan. Add the meat back in, and pour in the wine as well. Use medium heat until the wine evaporates. Next, add in the tomatoes, water, and about 1teaspoon of salt and a ½ teaspoon of pepper, reduce heat, and slowly simmer the shanks for about 1.5 hours. If the sauce thickens too much, just add a bit more water, and salt to taste. TIP: These type of dishes are almost always better served a day after preparation, as the flavors will become much more integrated and balanced. |
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