Ossobucco

An italian speciality of beef or veal shanks braised with beef broth, vegetables and white wine (see explanation in recipe).  There are various versions of this dish but our recipe is based on the german version.  Best eaten with baguette and a small green salad.

Ingredients (serves 4):
4 thick slices of beef shanks (Rinderbeinscheiben) - total weight:  1.5 kg OR veal shanks (Kalbshaxe - ask your butcher to cut into 4 portions)
salt & ground black pepper
zest of 1 lemon
2 tbsp plain flour

250 g carrots, to be peeled and cut into thick sticks
250 g celery stalks or celery root, to be cleaned and cut into thick sticks
250 g big onions, to be peeled and sliced lengthwise
1 pip garlic, to be peeled and minced
50 g butter

1/4 litre beef stock (OR 1/4 litre white wine & 1/8 litre beef stock)
1 pce bay leaf
1 stalk fresh thyme or 1/2 tsp dried thyme
a bunch of basil or 1/2 tsp dried basil

1 tbsp lemon juice
salt & ground pepper to taste
1 tbsp Soßenbinder (sauce binder) or 1 tsp cornflour to be mixed with 1 tbsp water

oven bag or Bratschlauch (one can use aluminium foil or a baking tray with a tight fitting lid)

Method:
In a pan, heat butter over medium heat and add sliced onion.  Stir-fry until translucent before adding minced garlic.  Then, add carrot and celery sticks.  Stir-fry for another 3 minutes.  Remove from heat and set aside.

In a saucepan, bring beef stock to a slight boil over medium heat.  Add thyme, basil and bay leaf. Simmer for another 5 minutes before removing from heat.  If using white wine:  In a saucepan, boil white wine until reduced to half quantity i.e. 1/8 litre.  Add beef stock, thyme, basil and bay leaf.

Wash beef/veal shanks under running cold water and wipe dry with kitchen towel. Season with salt & ground black pepper and lemon zest.  Coat in flour and remove excess flour.  Preheat fan oven to 180° C (conventional oven:  200° C).

Place 2 beef/veal shanks side by side in an oven bag (Bratschlauch) or all 4 shanks in an oven bag.  Tie up one open end of the oven bag.

Arrange the vegetables on top of the meat shanks and add the beef stock.  Tie up the other open end, making sure that enough air is in the bag.  Place bag on a cold oven wire rack.

Place rack in oven and cook for about 2 hours for beef shanks (1.5 hours for veal shanks).  Once done, remove oven bag to a baking tray.

By using a scissor, cut open the top of oven bag as shown.

Remove to a serving plate and keep warm.  In the meantime, pour gravy into a small saucepan.  Bring to a slight boil.  Add lemon juice and season with salt & pepper to taste. Add sauce thickener and whisk well.

Serve Osso Bucco with gravy.  Best eaten with baguette and a small green salad.

Bon Appetit!