Osso Buco with Julienned Vegetables
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Just a fancy name for veal shanks, osso buco usually comes in thick, meaty slices that have a marrowbone in the middle. If you were to sauté them like a steak, they would be unbearably tough. But when they are braised, they soften and release their delicious flavor. Virtually all braised meat dishes - stews and pot roasts - include aromatic vegetables for flavor that are often strained out before serving. In this version of osso buco, the vegetables are julienned, added midway during caaking, and then served in a melting tangle on top of each serving. If you don't want to bother with julienning the vegetables, you can dice or slice them. Makes 6 main-course servings.
ingredients
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serves: 6
6 (12- to 14-ounce) 3-inch-thick osso buco
Salt
Pepper
3 tablespoons olive oil
1 cup dry white wine
3 cups veal broth (chicken broth, or water)
Bouquet garni
3 leeks
2 turnips
1 celeriac (optional)
3 large carrots
1 fennel bulb (optional)
Servings Per Recipe: 6
Amount per Serving
Calories: 137
- Total Fat: 7.6 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 442.1 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.7 g
- Sugars: 3.7 g
- Protein: 3.2 g
preparation
1. Season the osso buco with salt and pepper.
2. Brown the osso buco over high heat on both sides.
3. Take out the meat, pour out the burnt oil, add wine, put the meat back in, and add broth to come halfway up the sides of the meat.
4. Add a bouquet gami, and cover the pot with aluminum foil.
5. Cover the pot with the lid and simmer gently for 1 hour.
6. Add julienned vegetables, cover again with foil and the lid, and simmer gently for 1 to 2 hours, or until a skewer slides easily in and out of the meat and the vegetables are tender. Serve them on
7. Top of the veal in a soup plate with the braising liquid.
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