Wednesday, March 18, 2009
Tonight we had Osso Bucco with Gremolata served over Polenta. I use chicken broth with minced garlic as the liquid for the polenta. Butter and Parmesan cheese are added at the end. Sauted Rapini on the side.
Home Cookin Chapter: Recipes From Thibeault's Table
Veal shank cut into pieces 1 1/2 inches thick.
6 Tablespoons extra virgin olive oil
1 large carrot, chopped
1 small onion, sliced
2 cloves of garlic, crushed
2 tablespoons fresh rosemary, chopped
6 fresh sage leaves
1 cup dry white wine
2 cups chicken broth
1 tablespoon tomato paste (I keep a tube of tomato paste in the fridge)
Preheat oven to 350°F
Heat olive oil in oven proof pan. Brown veal shanks. Remove from pan and add chopped carrot and onions. Saute until tender. Add garlic and saute for another minute. Add rosemary and sage, one cup of white wine, chicken broth and a squirt of tomato paste. Cover and put in the oven for approximately 1 1/2 hours or until the meat is tender. Check occasionally to make sure there is sufficient liquid.
Serve over Polenta or Risotto and sprinkle with Gremolata
3 or 4 tablespoons of chopped parsley
1 clove of minced garlic
zest of one lemon