Title: Budget: Osso Buco
Categories: Veal, Main dish, Italian
Yield: 6 Servings

1/4 c All-purpose flour
Salt
Pepper
4 lb Veal shanks,
-cut into 2-inch pieces
1/4 c Olive oil
4 Celery stalks, chopped
3 Carrots, chopped
2 Onions, chopped
3 Garlic cloves, minced
1 1/2 c White wine
1 1/2 c Chicken stock
1 ts Dried sage
1 ts Dried rosemary
1 Bay leaf
1/4 c Tomato paste

---------------------------------GREMOLATA---------------------------------
1/2 c Fresh parsley, chopped
2 tb Grated lemon rind
4 Garlic cloves, minced

Braising transforms the fibrous toughness of less expensive veal shanks to
melting tenderness while dissolving their gelatin to a luxurious sauce. As
a bonus, the centre of the bone is filled with delicious marrow, which can
be scooped out with a small spoon.

In plastic bag, combine flour, 1 ts salt and 1/2 ts pepper. Add a few
pieces of veal and shake; repeat with remaining veal. In Dutch oven, heat
oil over medium-high heat; brown shanks in batches. Remove shanks and set
aside.

Add celery, carrots, onions and garlic; cover and cook over low heat for
about 8 minutes or until onions are softened. Return veal to pan. Stir in
wine, chicken stock, sage, rosemary, 1/4 ts salt and bay leaf; bring to
boil. Reduce heat; cover and simmer, stirring occasionally, for 60-70
minutes or until veal is tender. Stir tomato paste into pan; cook,
uncovered, for about 15 minutes or until sauce is thickened. Season with
salt and pepper to taste. Discard bay leaf.

Gremolata: Meanwhile, in small bowl, combine chopped parsley, lemon rind
and garlic. Sprinkle Gremolata over individual servings.

6 servings for $19.22 CDN [Mar/95]

Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main
"Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini