Shanks' mare
Jun. 3rd, 2010 08:33 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Osso Buco.
3 veal shanks, cut into 3" pieces (I used buffalo shanks, because it's what Prather had... and it sounded interesting.)
flour for dredging
olive oil
1 onion, sliced thin
1 bay leaf
2 carrots, sliced thin
1 stalk celery, diced
1 clove garlic, crushed (I used about 6)
1/2 cup white wine
2 1/2 cups diced tomatoes
1 tsp tomato paste
1 1/2 Tbsp chopped parsley
1 Tbsp grated lemon peel
salt and pepper
Dredge the shanks with flour. Heat the oil in a skillet, add the shanks and brown on all sides. Remove to a warm platter. Add the onion, bay, carrots, celery and garlic and cook over medium heat for five minutes. Add the wine and simmer until evaporated. Add back the shanks, tomatoes, and tomato paste. Cover and simmer on low until tender, 1.5 to 2 hours.
Remove the shanks and strain the sauce. Stir in the parsley, lemon peel, salt and pepper; simmer for five minutes longer. Serve over risotto.
What worked: It was decently tasty. I liked the brightness of the lemon.
What didn't: I failed to consider that buffalo is a tad gamier than veal, and would need another hour at least to braise to fork-tenderness. It was still a bit tough after two hours, but it was late and I was hungry.
Will I make it again? I'm more likely to make Lamb Shanks Toulouse or Ashbless' Ribs when I want to braise meat. But this was a worthwhile attempt.
3 veal shanks, cut into 3" pieces (I used buffalo shanks, because it's what Prather had... and it sounded interesting.)
flour for dredging
olive oil
1 onion, sliced thin
1 bay leaf
2 carrots, sliced thin
1 stalk celery, diced
1 clove garlic, crushed (I used about 6)
1/2 cup white wine
2 1/2 cups diced tomatoes
1 tsp tomato paste
1 1/2 Tbsp chopped parsley
1 Tbsp grated lemon peel
salt and pepper
Dredge the shanks with flour. Heat the oil in a skillet, add the shanks and brown on all sides. Remove to a warm platter. Add the onion, bay, carrots, celery and garlic and cook over medium heat for five minutes. Add the wine and simmer until evaporated. Add back the shanks, tomatoes, and tomato paste. Cover and simmer on low until tender, 1.5 to 2 hours.
Remove the shanks and strain the sauce. Stir in the parsley, lemon peel, salt and pepper; simmer for five minutes longer. Serve over risotto.
What worked: It was decently tasty. I liked the brightness of the lemon.
What didn't: I failed to consider that buffalo is a tad gamier than veal, and would need another hour at least to braise to fork-tenderness. It was still a bit tough after two hours, but it was late and I was hungry.
Will I make it again? I'm more likely to make Lamb Shanks Toulouse or Ashbless' Ribs when I want to braise meat. But this was a worthwhile attempt.
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no subject
Date: 2010-06-07 05:09 am (UTC)