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Veal Osso Buco

Veal Osso Buco

   1 cup flour
   salt and pepper to taste
   16 sections of veal shank (12 to 14 lbs) - YES, that's right!
   1/4 c olive oil
   4 T unsalted butter
   2 onions, coarsely chopped
   6 large cloves garlic, chopped
   1/2 t dried basil
   1/2 t dried oregano
   1 28 oz can Italian plum tomatoes, drained
   2 c dry white wine
   2 c homemade beef stock or canned broth
   3/4 c chopped fresh Italian parsley
   grated zest of 2 lemons


Season the flour with salt and pepper and dredge the veal in it.
Shake off any excess.  Heat the oil and butter in a very large
flameproof dutch oven or casserole and quickly sear the veal over
medium high heat, browning well on all sides.  Transfer veal to paper
towels to drain.  Add onions, garlic, and herbs to casserole and cook
over medium heat, stirring occasionally, for 10 minutes.  Add tomatoes
and salt and pepper to taste and cook over medium-low heat for another
10 minutes.  Skim off any excess fat.  Add the wine, raise the heat
and bring to a boil.  Reduce heat and simmer, uncovered for 15
minutes.  Preheat the oven to 350- degrees, Fahrenheit.  Return the
veal shanks to the pot and add enough stock to just cover the meat.
Cover the casserole, place in the oven and bake for 1 and 1/2 hours.
Then remove lid and bake until veal is very tender, another 30
minutes.  Just before serving, sprinkle with chopped parsley and
grated lemon rind.  Mange!