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Home : Entrees : Other Meat : Fennel Osso Buco

Makes 4 Servings
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Fennel Osso Buco

Contributed by: News Canada

(NC) - This tantalizing dish can be tailor-made for an intimate holiday dinner or a festive group celebration. Accented with gremolata made from Absolut Citron, this recipe puts a definitive festive twist on a timeless classic. Enjoy with saffron rice, crusty bread and buttered green beans.

Ingredients:

    Fennel Osso Buco
  • 4 slices veal shank, each 4 2 inches (5 cm) thick salt and pepper
  • 1/2 cup all-purpose flour 125 mL
  • 2 tbsp olive oil 25 mL
  • 3/4 cup Absolut Citron vodka 175 mL
  • 2 cups beef stock 500 mL
  • 1 cup diced canned tomatoes, undrained 250 mL
  • 1/2 tsp dried thyme 2 mL
  • 2 cloves garlic, minced 2
  • 1 large fennel bulb 1
  • 2 carrots 2
  • 1/3 cup chopped fresh parsley 75 mL
  • 2 tbsp lemon zest cut in long thin strips 25 mL

Directions:

Tie kitchen string around each shank to help it stay in place and remove after cooking. Sprinkle veal lightly with salt and pepper. Mound flour on a piece of waxed paper and dredge each shank in it covering all sides. In a large deep ovenproof skillet, heat half the oil over medium-high heat and brown 2 shanks well on all sides; remove to a plate. Repeat with remaining oil and shanks.

Sprinkle any remaining flour into the pan; cook, stirring, for 1 minute. Gradually stir in half the Absolut Citron and bring to a boil, scraping up any brown bits from the bottom of the pan. Add stock, tomatoes, thyme and half the garlic. Bring to a boil; return shanks and cover tightly. Place in a 325F (160C) oven for 45 minutes. Turn shanks over and return to oven for 45 minutes.

Meanwhile, trim fennel, remove core and cut lengthwise into 1/2 inch (1 cm) strips. Cut carrots into thin 3-inch (7.5 cm) matchstick strips. Add to shanks with remaining Absolut Citron and return to the oven for another 30 to 45 minutes or until veal and vegetables are tender.

For a thicker sauce, remove shanks and vegetables to a heated platter, tent with foil and boil sauce until desired consistency.

To make gremolata, combine remaining garlic, parsley and lemon zest.

Serve with sauce spooned over each shank, sprinkled with some of the gremolata.

Serving Size: Makes 4 Servings


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