Osso Bucco (Clay Pot)
3 lb veal knuckles, cut into 5 inch pieces
1/2 cup flour
1 tsp salt
freshly ground black pepper
1 tsp oregano
3 tbl finely chopped parsley
2 tsp grated lemon rind
2 x cloves garlic, finely
2 x carrots, finely chopped
2 stalk celery, finely
2 tbl tomato paste
1 cup dry white wine
2 tbl oil
1 tbl cornstarch dissolved in
2 tbl cold water
6 slc lemon
Dishes which require a long cooking period are particularly successful when prepared in a clay pot.
Soak the pot in water for 10 minutes. Dredge the veal in flour combined with salt, pepper, oregano, parsley and lemon rind. Place the veal in the pot and add the garlic, carrots, celery, tomato paste, wine and oil. Cover and place in a cold oven. Adjust the heat to 450F and cook for 1 1/2 hours. Combine the cornstarch with water and stir into the pot juices. Return to the oven, uncovered, and continue cooking for 10 minutes until the juices have thickened. Garnish with lemon slices and serve with rice.
Makes 4 servings.
And the Red Bigot Version (uses red wine)
Veal Osso Bucco - Slow Cooker
Yield: 4 people
1 1/2 kg veal osso bucco (one thick cut per person)
2 tbl olive oil
----------------- SAUCE ----------------
3 tbl butter
1 cup onions quartered and roughly sliced
1 cup celery sliced/chopped to the size you like
1 cup carrots, medium, quartered and sliced
2 tsp garlic, crushed (or 1 tsp dehydrated garlic flakes)
450 gm whole peeled tomatoes
1 cup red wine
1 cup chicken stock
1 x bayleaf
1 tsp fresh thyme, chopped (half quantity if dried)
1 tsp basil (I use fresh, roughly chopped, half quantity if using dried)
1 tsp Sage leaves only, roughly chopped (variations: oregano, rosemary instead or as well, don't overdo it though)
salt, pepper to taste
Another variation is to add pitted and halved black olives.
Peel and dice onion, carrot and celery.
Melt the butter and a little olive oil in a saucepan or large frypan and add the onion, carrot, garlic and celery. Cook, stirring often, for about 5 minutes.
Add remaining ingredients for the sauce and bring to the boil, transfer to the Slow Cooker.
Heat oil in a fry pan and brown the beef or veal shanks evenly, a few at a time. Transfer to the slow cooker. When all the shanks are browned add a little water or stock to the fry pan and scrape up any sediments. Add to the slow cooker
Make sure the the shanks are just covered by the tomato/vegetables/wine/stock, top up with extra chicken stock if necessary.
Cook 4 hours on High, then 2-3 hours on Low. Skim any excess fat off before serving. To thicken the sauce you can scoop off some of the vegetables and liquid, cools a little, puree and return to the pot.
Serve with risotto Milanese, potato puree or fried polenta, garnish with gremolata.