Ossobuco in Mushroom Sauce with Gremolata
- 4 whole Veal Shanks
- 1 cup Flour, For Dusting
- 1 dash Olive Oil
- 2 cups, 1 tablespoon, 2 teaspoons, 7-18 pinches Glace (reduced Fond)
- 1 cup, 4 tablespoons, 3/4 teaspoons, 1-78 pinches Marsala Wine
- 2-23 ounces, weight Dried Mushrooms
- 2 cloves Garlic
- 2 whole Shallots
- 2 whole Bay Leaves
- 1/2 pounds, 2-58 ounces, weight Fresh Mushrooms
- 1 Tablespoon Butter
- 2 cubes Mushroom Stock
- 1 whole Lemon, Zest Only
- 1/2 bunches Flat-leaf Parsley
- 2 cloves Garlic
- 1.
- Make small cuts in the veal shanks and coat them in flour.
- Fry them until golden brown.
- 2.
- In a large (and deep) saucepan, bring the glace to the boil with the marsala wine.
- 3.
- Add the shanks and the dried mushrooms, garlic, shallots and bay leaves.
- Put the pan with a lid in the oven at 120 degrees C for at least 1 1/2 hours.
- Check every 30 minutes on the progess.
- The meat needs to be really tender.
- 4.
- Clean the fresh mushrooms and fry them in a pan with a little bit of butter.
- 5.
- Take the shanks out of the sauce and keep warm.
- Put the pan on high heat and reduce the sauce down.
- Add the fresh mushrooms and the 2 mushroom stock cubes.
- Season to taste with salt and pepper.
- 6.
- While the sauce is reducing, make the gremolata.
- Zest the lemon and chop the parsley and the garlic.
- For a softer tasting garlic, bake the garlic in the oven first.
- Mix well.
- 7.
- Serve on a deep plate.
- Place the shank in the middle of the plate and spoon the sauce around and on top.
- Sprinkle with the gremolata.
- Serve risotto on the side.
flour, olive oil, marsala wine, mushrooms, garlic, shallots, bay leaves, mushrooms, butter, mushroom, lemon, parsley, garlic
Taken from tastykitchen.com/recipes/main-courses/ossobuco-in-mushroom-sauce-with-gremolata/ (may not work)