Osso Buco With Parsley
|Olive oil||2 Tablespoon|
|Meaty veal shank||3 Pound, split into 6 pieces|
|Chicken broth||2 Cup (32 tbs)|
|Diced zucchini||1⁄2 Cup (8 tbs)|
|Diced red onion||1⁄2|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced parsnip||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Freshly ground black pepper||To Taste|
|Tomato paste||3 Tablespoon|
|Finely chopped flat leaf parsley||1⁄4 Cup (4 tbs)|
Heat a Dutch oven over medium high heat.
Add the olive oil and veal.
Brown veal for about 5 minutes on each side, then stack on one side of the pot.
Add 1 cup of the broth.
Bring to a boil and add the zucchini, onion, celery, parsnips, and garlic.
Lower the heat and cook until the liquid reduces, about 5 minutes.
Arrange the veal pieces over the vegetables and sprinkle with salt and pepper.
In a small saucepan, heat the remaining cup of broth.
Stir in the tomato paste and add to the veal.
Cover and simmer for 40 minutes.
Remove the veal and puree the vegetables and broth with a hand mixer (or transfer to a food processor).
Serve the veal in shallow bowls surrounded with the pureed sauce.
Garnish with parsley.