Al-Ahram Weekly On-line
8 - 14 March 2001
Issue No.524
Published in Cairo by AL-AHRAM established in 1875 Current issue | Previous issue | Site map

Osso bucco

By Moushira Abdel-Malek

Ingredients:

6 osso bucco (veal shanks chopped into 4cm pieces)
1 large onion (chopped)
1tsp crushed garlic
225gm can peeled tomatoes in sauce
2tbsp tomato paste
2tbsp plain flour
2/3 cup dry white wine
2/3 cup stock
2tbsp oil
salt + pepper + allspice + nutmeg

Gremolata:


1/3 cup fresh parsley sprigs
1 clove crushed garlic
2tsp grated lemon rind

Method:

Preheat oven to moderate 180°C. Lightly grease a baking dish. Combine flour and pepper on a sheet of baking paper. Toss osso bucco lightly in seasoned flour. Shake off excess. Heat oil in cooking pan. Cook meat on both sides over medium-high heat until well browned. Drain on paper towels. Add garlic and onion to pan. Cook, stirring until onion is just soft. Add wine, stock, tomatoes and paste. Bring to the boil. Add osso bucco, season and simmer for 20 minutes. Pour into baking dish. Cover and bake until meat is tender. Combine garlic, parsley and rind in bowl. Sprinkle gremolata just before serving over osso bucco. Serve with rice and a green salad.

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