2009 10 18 - Hubers Swiss butchery

found this recipe from Huber's Butchery website.

Had tried osso bucco gremolata recently at Carousel cooking connection. Now that I am able to find veal at Market Place, good time to try the stew at home.

Osso Bucco Gremolata

Ingredients for 4 servings

9 00 g (4 pcs) Sliced veal shank

50 ml Olive Oil
Salt & black pepper
15 g White Flour
100 g Onions
5 g Garlic
80 g Carrots
80 g Celeriac or celery
80 g Leeks, white and green
80 g Tomatoes
20 g Tomato Paste / Puree
100 ml Cooking White Wine
4 g Marjoram fresh
4 g Thyme fresh
500 ml Brown sauce (Demi – glace)
1 pc Garlic clove ]
3 g Parsley ] - Gremolata
½ pc Lemon ]

Pre – preparation
- Onions & Garlic, finely chop
- Carrots, Celeriac, Leeks & Tomato, cut in 3mm cubes
- Marjoram & Thyme, chop

- Garlic & Parsley, finely chop
- Lemon, finely grate the skin
* mix the above 3 ingredients together

Preparation
- Season veal shanks with salt & Peppermill and dust lightly with flour
- Brown on both sides in oil over medium heat
- Remove meat and pour away excess oil
- Add onions, garlic, carrots, celeriac & leeks and sauté for 2 minutes
- Add tomoto paste and saute another 2 minutes
- Add back the meat then the white wine and reduce to half
- Add brown sauce, marjoram and thyme and bring to a boil, stirring slowly
- Cover the pan or pot and slowly simmer
- Add tomatoes just before meat is tender
- Do final tasting (seasoning)
- Place meat in serving dish or plate, cover with sauce and sprinkle with the Gremolata mixture

Note
- Milk-fed Veal Shanks can also be used.
- Serve with plain risotto, saffron risotto or fettuchini (noodles).

By THOMAS KREISSL, HUBER’S BUTCHERY