Cooking Instructions
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Step 1
Preheat oven to 325 degrees F (160 degrees C). Place
Whole Cloves (2)
,
Bay Leaves (2)
and
Fennel Seeds (1 tsp)
on a piece of cheese cloth. Tie into a little pouch with a piece of kitchen string. Tie
Fresh Thyme (4 sprigs)
and fresh
Fresh Rosemary (1 sprig)
with a piece of kitchen string too. Set aside.
Step 2
With a paper towel, pat dry the
Crosscut Veal Shanks (2.5 lb)
. In a small bowl, mix
Ground Black Pepper (1/2 tsp)
and
Kosher Salt (1/2 tsp)
Sprinkle both sides of the veal with salt and pepper.
Step 3
In a large dutch oven, heat the
Olive Oil (1 Tbsp)
medium to medium-high heat. Place the veal in the dutch oven and brown on each side. Transfer the veal to a plate and set aside.
Step 4
Slice the
Mushrooms (2 1/4 cups)
.
Step 5
Chop the
Celery (2 stalks)
and
Carrots (3)
into half-inch dice. Clean
Leek (1)
of any grit, slice in half lengthwise and cut into half-inch
Onion (1)
into half moon slices.
Step 6
Add the mushrooms, onions, celery, leeks and
Garlic (3 cloves)
Sprinkle with the remaining
Kosher Salt (1/2 tsp)
Over medium high heat, sweat the vegetables until they begin to soften, about 5 minutes.
Step 7
Stir in
Tomato Paste (1 Tbsp)
,
Mushroom Powder (1 Tbsp)
. Cook for another minute.
Step 8
Add the dry
Dry White Wine (1 1/2 cups)
ring to a boil and cook for 2 to 3 minutes then add the
Low Sodium Veal Stock (2 1/2 cups)
and bring to a boil.
Step 9
Reduce heat and simmer with the lid off the pan for 5 to 8 minutes or until the liquid is reduced by about a quarter.
Step 10
Place the bouquet garni and the herb bundle into the vegetable mix and push down into the liquid. Add the veal shanks back to the dutch oven along with any juices accumulated on the plate.
Step 11
Cover the pot with the lid and place in the oven for 2 1/2 hours or until meat is tender and falling off the bone.
Step 12
Meanwhile, assemble the gremolata in a small bowl. Combine the
Garlic (1 clove)
,
Lemons (1 tsp)
,
Fresh Parsley (1 Tbsp)
and toss with your fingers. When Osso Bucco is finished, sprinkle each serving with a bit of the gremolata.
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