Osso Buco 2
Variation on Osso Buco with Red Peppers
3 lbs. Veal shanks
1/2 cup chopped bacon
3-4 T extra virgin olive oil
2 T butter
1 red onion, coarsely chopped
1/2 red pepper, coarsely chopped
3 carrots, peeled and coarsely chopped
1 large stalk celery, coarsely chopped
5-6 cloves garlic, thinly sliced
1/3 cup dry White wine
1/3 cup brandy
1 T balsamic vinegar
2 T tomato paste
1 sprig rosemary
4 sprigs thyme
2 bay leaves
2 cups chicken broth, (Veal or beef stock can be substituted.)
1 tin chopped tomatoes
Salt and pepper to taste
2 T chopped Italian Parsley
1 clove garlic, minced
1/2 t grated lemon peel
1 T lemon juice
In a large skillet or Dutch oven with a tight-fitting lid, add 2 T olive oil over medium high heat.
Season shanks with salt and pepper on both sides, then brown them on all sides.
When browning is down, remove the shanks to a bowl to be added back in later.
In the same pan, reduce heat to low and add 2 T olive oil and butter.
Add the onions, peppers, carrots, celery and garlic.
Stir well to coat, then cover.
Simmer, stirring occasionally, for about 10 minutes.
(This will allow the vegetables to release their juices.
Add the wine and the brandy, also the balsamic vinegar.
Stir in well, cover again, and let simmer on low for about 6-8 minutes.
Make a ‚Äúbouquet garni‚Äù out of the rosemary, thyme and bay leaves.
(Wrap them in cheese cloth and tie with cooking twine.
) Add this to the simmering vegetables, along with the tomato paste.
Increase heat to medium-high and add the shanks, tomatoes and stock.
Stir both in well to mix with vegetables.
When broth is boiling, reduce heat to low again and cover.
Cook for about 1¬Ω hours.
Veal should be ‚Äúfalling off the bone‚Äù tender after an hour or less.
Garnish with gremolata, and serve the osso buco with pasta, risotto, or with creamy mashed potatoes.