Osso Bucco

Ingredients

• 1.3 onions, finely chopped
• 2.4 carrots, finely chopped
• 3.3 celery, 3 sticks, finely chopped
• 4.oil, for frying
• 5.2 garlic, crushed
• 6.2 lemon zest, 2 strips
• 7.8 veal shanks, 3"/7cm thick; tied with string to hold shape
• 8.flour, seasoned with salt, paprika, black pepper, mustard powder, ginger and mixed herbs (¼ tsp each per ½ cup flour)
• 9.500 ml dry white wine
• 10.500 ml chicken, veal or beef stock
• 11.410 gram Italian canned tomatoes, chopped
• 12.sugar, small sprinkling; to prevent acidity
• 13.4 parsley, whole stalks
• 14.0.5 teaspoon thyme, dried
• 15.6 fresh basil, snipped
• 16.10 ml lemon zest, grated; for gremolada
• 17.2 garlic, very finely crushed; for gremolada
• 18.30 ml parsley, chopped; for gremolada

Method

1. 1.Preheat oven to 350°F (180°C).
2. 2.Choose a heavy cast iron casserole with a tightly fitting lid. The meat should be fairly confined.
3. 3.Heat the oil and gently fry the onions, carrots and celery for about 10 minutes.
4. 4.Toss in the garlic and the lemon zest. Remove from heat.
5. 5.Dust the veal shanks with the seasoned flour and fry until lightly browned.
6. 6.Transfer to the casserole with the vegetables.
7. 7.Pour excess fat from the pan and deglaze with some wine. Pour this over the veal shanks.
8. 8.Add the cut tomatoes and a sprinkling of sugar to prevent acidity.
9. 9.Add the remaining wine, stock, parsley stalks, thyme and basil leaves.
10. 10.The moisture level should come up to the top of the knuckles.
11. 11.Bring the casserole to the boil on the stove and then place in the oven.
12. 12.Cook slowly for 1½–2 hours until meltingly tender. Check every 15 minutes.
13. 13.GREMOLADA: Mix together 10 ml grated lemon zest, 2 very finely crushed cloves garlic and 30 ml chopped parsley.
14. 14.To serve, sprinkle a little Gremolada on each portion. Accompany with rice or noodles.

Notes

• Pack the shanks upright in the casserole to retain the marrow in the bones.
• You can substitute lamb shanks if veal is unobtainable.
• The Gremolada is the classic Italian garnish for Osso Bucco — its fresh citrus-herb flavour brightens the rich braised meat.