Osso buco is a traditional Italian dish that is a great winter comfort food. The marrow of the osso buco is an extra special treat, and very nutritious. We like to serve osso buco with mushroom risotto, and rapini with black calamata olives and sundried tomatoes.
ingredients
Canadian Living Cooks' Osso Bu
Gremolata Topping
directions
Cut six 24-inch (60 cm) lengths of kitchen string; wrap each twice around each shank and tie firmly.
On plate, combine flour and half each of the salt and pepper; press shanks into mixture to coat both sides well.
Reserve any remaining flour mixture.
In Dutch oven large enough to hold shanks in single layer, heat oil over medium-high heat.
With tongs, add shanks to pan, in batches if necessary; brown on both sides, adding up to 1 tablespoon (15 mL) more oil if necessary.
Transfer to plate. Drain fat from pan.
Add onion, carrot, celery, garlic, thyme, sage and rosemary to pan; cook over medium heat, stirring often, for 10 minutes.
Sprinkle with any reserved flour mixture; cook, stirring, for 1 minute.
Add wine, stirring and scraping up brown bits from bottom of pan.
Bring to boil; boil for 2 minutes or until reduced by half.
Stir in tomatoes, stock, bay leaves and remaining salt and pepper.
Nestle shanks in mixture; bring to boil.
Cover and cook in 350 degree F (180 degree C) oven, basting every 30 minutes, for 1 1/2 hours.
Turn shanks and cook, uncovered and basting twice, for 30 minutes or until tender and sauce is thickened.
With tongs, transfer shanks to serving platter; cut off string and keep warm.
Place pan over medium-high heat; boil gently, stirring, for about 5 minutes or until desired thickness.
Discard bay leaves.
Pour over shanks.
Meanwhile, using finest side of grater, grate lemon rind.
In small bowl, stir together lemon rind, garlic and parsley; sprinkle over shanks.