Osso Buco Buco With Baby Artichokes
|Lemon||1 , halved|
|Baby artichokes||1 3⁄4 Pound|
|Carrots||6 , peeled, halved lengthwise, and cut into 1-inch lengths|
|All-purpose flour||1 Cup (16 tbs)|
|Black pepper||To Taste, freshly ground|
|Veal shank pieces||5 Pound, cut 1 1/4 to 1 1/2 inches thick (8 Pieces)|
|Olive oil||1⁄4 Cup (4 tbs) (Or More If Needed)|
|Dry white wine||1 Cup (16 tbs)|
|Onions||2 Medium, halved and slivered|
|Garlic cloves||4 Large, lightly bruised and peeled|
|Red bell peppers||2 , stemmed, seeded, and cut into 1/4-inch strips|
|Canned plum tomatoes with their juice||56 Ounce (2 Cans, 28 Ounce Each)|
|Tomato paste||2 Tablespoon|
|Dried basil||1 1⁄2 Teaspoon|
|Dried oregano||1 1⁄2 Teaspoon|
|Flat-leaf parsley||1⁄2 Cup (8 tbs), chopped|
|Orange||1⁄2 , pith removed (Use The Strips Of Whole Orange Peel)|
|For the orange gremolata|
|Orange zest||1 , finely grated|
|Garlic||1 Clove (5 gm), minced|
|Flat-leaf parsley||2 Tablespoon, chopped|
1) Set the oven to 350Â°F before baking.
2) Discard the artichoke stems and cut off about 1 inch from the tops.
3) Remove any tough outer leaves at the base and then using a scissors, trim the points from the remaining leaves.
4) Half the artichokes lengthwise and then put them into the acidulated water.
5) Into a medium-size bowl, squeeze the lemon halves and fill it with water.
6) Allow a large pot of water to come to a boil and uncover and boil the artichokes for 10 minutes in it.
7) Stir in carrots and again boil for another 5 minutes and then drain the vegetables.
8) In a paper bag, mix together flour, salt, and pepper.
9) Roll the veal in this seasoned flour and shake off any excess.
10) In a large heavy ovenproof casserole, over medium-high heat, heat oil and brown veal on both sides, in batches, adding more oil if necessary.
11) Transfer the veal to a bowl and pour off any oil that remains in the casserole.
12) To the casserole, pour wine and cook it over medium-high heat for about 5 minutes, scraping up the browned bits from the bottom.
13) Place the veal back to the casserole and then add in artichokes, carrots, onions, garlic, and bell peppers.
14) Mix in tomatoes and their juices, tomato paste, basil, oregano, 1/4 cup of parsley, and orange peel.
15) Add salt and pepper to taste.
16) Allow the mixture to come to a boil over medium-high heat, and bake, covered for 1 hour in preheated oven.
17) Take off the cover, mix the ingredients and then uncover and bake for 1 hour longer.
18) Discard the orange peel, adjust the seasonings, and then mix in remaining 1/4 cup parsley.
19) Cut the orange zest, garlic, and parsley together and mix well for the orange gremolala.
20) Serve the osso buco in shallow bowls on top of cooked orzo along with plenty of sauce and vegetables.
21) Garnish with gremolala.