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Osso Buco Buco With Baby Artichokes

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<p><a href="http://www.flickr.com/photos/jdrephotography/8729523001/">Image Credit</a></p>
Ingredients
  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)
  Salt To Taste
  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
Directions

GETTING READY
1) Set the oven to 350°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.

MAKING
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.

FINALIZING
19) Cut the orange zest, garlic, and parsley together and mix well for the orange gremolala.

SERVING
20) Serve the osso buco in shallow bowls on top of cooked orzo along with plenty of sauce and vegetables.
21) Garnish with gremolala.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Artichoke
Preparation Time: 
15 Minutes
Cook Time: 
140 Minutes
Ready In: 
155 Minutes
Servings: 
8

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