Delightful Osso Bucco Recipe Transforms Ordinary Shanks into Delicate Dish You Will Long Remember
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Osso bucco simply means “hole in the bone” or more literally “bone hole” in Italian. This delightful dish is made by cross-cutting the shank (foreleg) of an animal into small sections, usually ¾ to 1 ½ inches. When cross-cut is such a fashion, the marrow of the bone is exposed and often melts out during slow-cooking. This results in a very tender, tasty, moist and delicious dish of delicate meat with the hole in the bone exposed. Since the foreleg is one of the tastiest portions of meat, this cut has traditionally been an European favorite.
This dish is popular with veal, lamb, and beef. There are also pork osso bucco recipes. (Actually, recipes seem interchangeable for all of the above.)
Veal Shank a la Provencale
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Sometimes you may find a recipe for “recette osso buco”. Recette is simply the French word for recipe.
Lamb Osso Bucco
2 lamb shanks trimmed of fat and cross-cut into 1 or 1 ½ inch thick pieces)
2 heaping tablespoons flour
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 onion (chopped)
2 carrots (chopped)
1 stalk celery (chopped)
2 cloves garlic (finely chopped)
1 ½ cups tomato sauce
1 ½ cups dry white wine
1 tablespoon fresh basil or (1 teaspoon dried basil)
1 ½ teaspoons fresh thyme (chopped or ½ teaspoon dried thyme leaves)
1 bay leaf
1 tablespoon fresh parsley (chopped)
Heat oven to 325°. Combine flour, salt and pepper in a paper bag. Drop the lamb pieces into the bag and shake, thoroughly covering the pieces with the flour mixture. (You can also roll the lamb pieces in a pan or dish, but a paper bag works best.)
Pour the olive oil into a heavy skillet, and brown the shank pieces over medium-high heat. Remove the browned lamb and set aside.
Reduce the heat to medium. Add onions, carrots and celery to the skillet. Cook for three to five minutes, stirring constantly. Add garlic. Stir in tomato sauce, wine, basil, thyme and bay leaf. Add the reserved lamb and return to a simmer.
Cover and bake for about 1 hour. Turn the meat. Cover and cook another hour or until the lamb is tender enough to fall off the bone easily.
Remove the bay leaf. Sprinkle with parsley and serve. Makes 6 servings.
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