I call this Bob’s Osso Buco Stew as it is not Osso Bucco in the truest sense as you do not have a veal shank per person. This recipe uses only one veal shank to keep the cost down, but keeps the flavor and the intent. Serves 4
1 Veal Shank
1 1/2 Pounds veal or beef stew ( or you can combine )
1 Tbsp Lemon Juice
1/2 cup dry red wine
Olive Oil
Flour
1 Carrot
1 Medium Onion
2 Celery Stalks
3 Garlic Cloves
2 Bay Leaves
1 Tbsp Worcestershire Sauce
2 Ounces Tomato Paste
1 Cup Chicken Stock ( I use low sodium )
2 Cups Water
2 Tbsp Italian Parsley
Add some salt and black pepper to flour and dredge all the meat. Put the carrots, celery, onion and garlic in a food processor and chop very fine. Coat the bottom of a ceramic pot with olive oil and add the vegetables. Cook for about 5 mins on medium while stirring. Add the meat and brown on all sides.
Add the lemon juice and wine cook for 2 minute. Add the chicken stock, bay leaf and worcestershire sauce. Cook for 2 minutes. Add tomato paste and enough water to cover meat.
Cook covered for 60 minutes. Stir occasionally, add water if needed. Uncover and cook until tender and the sauce is reduced.
I serve over risotto made with saffron and 1/2 water 1/2 chicken stock. If there are left overs I shred the meat in the sauce and serve mixed with ziti.
Mangia
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