Veal Osso Buco (Recipe)

Ingredients

4 veal shank cross cuts, about 38mm (1 1/2in) thick (osso buco)

Salt and freshly ground black pepper to taste

Oil for cooking

3 tbsp unsalted butter

1 carrot, sliced

1 stalk celery, sliced

1 onion, sliced

4 clove garlic, chopped

8 tomatoes, peeled, seeded and chopped

250ml (8fl oz) dry white wine

2 bay leaves

3 sprigs fresh thyme

860ml (32fl oz) beef stock or water

1 tbsp chopped fresh parsley

1/2 tsp finely grated orange zest

1/2 tsp finely grated lemon zest

Steps

1.  Preheat the oven to 180°C, 250°F, gas mark 4.

2.  Trim the meat of any excess fat.  Season with salt and pepper.  In a covered cookpot, heat a little oil over high heat and brown the veal on both sides, in batches if necessary.  Remove the shanks from the cookpot and set aside.

3.  Reduce the heat to medium-high and melt the butter in the same pot; cook the carrot,celery and onion for 3 minutes.  Add the garlic and mix well.  Add the chopped tomatoes and cook for 5 minutes.  Add the white wine, bay leaves and thyme sprigs; cook for another 5 minutes.  Add the stock and the browned meat; bring to a simmer, season with salt and pepper, and cover.  Transfer to the oven and bake for 1 1/2 hours or until the meat is tender (the shank should begin to fall apart somewhat).

4.  Use a slotted spoon to transfer the meat to a serving platter, cover and keep warm.  Return the cookpot to the hob.  Heat the cooking liquid and vegetables, and bring to the boil.  Skin off any fat or foam that rises to the top.  Cook for 20-25 minutes or until the sauce has thickened and coats the back of the spoon.  Stir in the parsley, orange and lemon zest, and season to taste.  Simmer for another 5 minutes, then pour over the meat and serve immediately.

From : Low-Carbo Cooking