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Osso Bucco II (M, TNT)
Source: Chef Israel Aharoni (with some changes by me)
Serves: That depends on the number of slices you put in

10-12 slices osso bucco meat with bone; (beef or veal shanks or shin) try to get from middle: it's larger and has more "meat"
3-4 carrots, peeled and cut to rings
2-3 onions, chopped
1 celery stalks, well washed and cut to moons
3-4 garlic cloves (depends on taste), crushed
2-3 bay leaves (very important, don't do without)
1 can crushed tomatoes (in Israel a can contains about 1 lb.)
1 bottle good red wine (any kind can be substituted.)
Seasonings to taste (I use salt, pepper, and cumin)
Oil for frying (He recommended olive oil but I use other kinds.)
10-12 potatoes

Chopped parsley
Orange peel threads (or just grate)

Brown meat in oil in a large skillet. If making a lot do it in batches. Remove from heat and place on a tray. Do not clean skillet.

In the same skillet (that contains oil + meat juices) sauté in order: onions, garlic, celery and carrots. Finally add tomatoes and 1/2 bottle wine. Sauté for about 15 minutes.

Add seasonings and bay leaves, sauté for a few more minutes. It does not have to be thick at this point.

Put half mixture in large oven pan. Arrange meat on mixture. Pour on top the rest of the mixture. Cover with aluminum foil. Place in pre-heated (medium) oven. Bake for about 1-1/2 to 2 hours. About 1 hour before end, add peeled potatoes. Check during baking, and add fluids if necessary (the best choice is wine, however broth can be substituted).

Remove. If necessary, place in oven for 15 minutes without foil to brown. Meat should be very very tender. Dish can at this stage be cooled and kept at refrigerator for 24 hours, or kept on a warm plate, or served. Best not to freeze prepared dish (loses flavor).

Before serving, remove bay leaves. Arrange on tray with vegetables and potatoes around. Garnish with chopped parsley and orange grate (exclude orange grate if intended for children).

Poster's Notes:
1) If there is a problem with wine, you can use broth but the results will be best with wine.
2) This recipe was published a couple of years ago by Aharoni (famous Israeli chef and food journalist). It has the advantage of being pre-cut (nature of dish) and pre-prepared. It even tastes better if you make it in advance and let it "stand" one day. It is also easy to make. Beware however that the bone marrow might be high in cholesterol.
3) This dish is calculated for about 9-10 slices of meat. If using more, add some more vegetables and liquids or make in two batches.
4) I used this recipe with veal and beef osso bucco. While veal has less fat, beef makes a more flavorful dish (in my opinion).

Posted by Raya Tarab, Z'L

Nutritional Info Per Serving: N/A