Osso Buco With Grits
|Veal shank slices||4 Pound (1 Inch Thick Slices)|
|Rendered bacon fat||1⁄2 Cup (8 tbs), divided (Made From About 8 Bacon Slices)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Chopped onion||3 Cup (48 tbs)|
|Chopped green bell pepper||1 Cup (16 tbs)|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Chopped tomatoes||2 Cup (32 tbs)|
|Beef broth||1 1⁄2 Cup (24 tbs)|
|Dry red wine||1 1⁄2 Cup (24 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Chopped thyme||1 Tablespoon|
|Hot pepper sauce||1⁄2 Teaspoon|
|Water||4 Cup (64 tbs)|
|Grits||1 Cup (16 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped chives||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon|
|Ground black pepper||1 Teaspoon|
For veal: Sprinkle veal with salt and pepper.
Heat 1/4 cup bacon fat in large wide pot over medium-high heat.
Working in batches, brown veal, about 8 minutes per batch.
Transfer to platter.
Melt 1/4 cup bacon fat in same pot.
Add flour; cook over medium heat until brown, stirring often, about 30 minutes.
Add onions, green pepper, celery, and garlic; stir until tender, about 12 minutes.
Mix in tomatoes and next 6 ingredients.
Add veal; cover, reduce heat to low.
Simmer until meat is tender, about 11/2 hours.
For grits: Bring 4 cups water and salt to boil in heavy medium saucepan; gradually whisk in grits.
Cover; reduce heat to low and simmer until thickened, stirring occasionally, about 6 minutes.
Meanwhile, mix parsley, chives, lemon peel, and pepper in small bowl.
Divide grits among plates.
Top with veal and sauce; sprinkle with herb mixture.