Classic Osso Buco (ws)

• servings: 4

Ingredients

½ cup (2½ oz/75 g) all-purpose (plain) flour

8 veal shank pieces from foreleg, each

2½ inches (6 cm) thick and weighing

6-8 oz (185-250 g) each, or 4 veal shank pieces from hind leg, each 2 inches (5 cm) thick and weighing

10-12 oz (315-375 g) each

2 tablespoons unsalted butter

2 tablespoons olive oil

¼ cup (2 fl oz/60 ml) cognac

½ cup (4 fl oz/125 ml) beef stock

1 yellow onion

½ teaspoon salt freshly ground pepper

1 teaspoon cornstarch (cornflour), if needed

1 lemon

Directions

Spread out the flour on a plate. Coat each veal shank piece evenly with the flour, shaking off any excess. Select a large sauté pan or deep frying pan in which the veal pieces will fit in a single layer. Place over medium-high heat and melt the butter with the olive oil.

When hot, add the veal pieces, cut side up, and sauté until lightly browned on all sides, 6-8 minutes total. Arrange the pieces cut side up and in a single layer, then remove from the heat.

* In a small pan over medium-low heat, warm the cognac. Remove from the heat. Well away from the heat, ignite the cognac with a long match.

Carefully pour the flaming cognac over the veal pieces. Let the flame burn itself out, then return the pan to low heat.

Add the stock, onion, salt, and pepper to taste. Cover and barely simmer until the veal is tender when pierced with a fork, 1¼-1½ hours if using shank pieces from the foreleg and 1½-2 hours if using pieces from the hind leg, turning the veal pieces over halfway through cooking. When done, transfer the veal pieces, cut side up, to a serving platter.

Set aside and cover to keep warm.

* Remove the pan from the heat and, using a spoon, skim off any fat from the surface of the liquid. Return the pan to high heat and boil the liquid until thickened and reduced to about ½ cup (4 fl oz/125 ml). (Or thicken with cornstarch mixed with a little cold water.) Taste and adjust the seasoning.

Pour the sauce over the veal pieces.

2 Using a zester or a fine-holed shred-der, shred the zest (yellow part only) from the lemon directly onto the veal (see page 287). Serve at once.

Notes

From Williams Sonoma simple.