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Osso Bucco With White Beans & Winter Root Vegetables

vegetables, bean

1/2 cup all-purpose flour
2 teaspoons dried oregano; basil or marjoram
4 pounds beef shank; cut 2" thick
olive oil
1 package onion soup mix
2 cups beef stock or water
2 yellow onions
peeled and cut in half
2 cloves garlic; minced
2 cups Pinot Noir or red table wine
29 ounces premium diced tomatoes in puree
1/4 cup chopped fresh marjoram
3 pounds winter root vegetables
such as carrot, rutabaga, or celeri
peeled and cut into 2" chunks
30 ounces large white beans; drained and rinsed
such as great northern or cannellin
1/2 cup chopped fresh Italian parsley
divided into 2 portions
1/4 cup grated lemon zest

Preheat oven to 350 degrees. You need a big roasting pan or oven-proof casserole. Mix dried herb with flour and dredge the meat pieces in the mixture. Heat oil in fry pan on medium and brown bones (in stages). As meat pieces are browned, transfer them to a heavy oven-proof roasting pan. When all the meat is in the pan, slice the onion halves into 1/4" slices. Add soup mix, stock or water, garlic, wine, tomato, and fresh herbs. Cover pan. Bake for 3 hours or until meat is slightly tender. Skim off any fat on top of the juice. Add the vegetables, cover again, and cook for 45 more minutes. Remove the cover, add the lemon zest, the white beans, and half of the chopped parsley. Continue to cook until the juice thickens slightly and the meat is very tender, 30 - 40 minutes. To serve: Put pieces of cooked meat and portions of vegetables and beans in heated shallow soup plates. Ladle sauce over the meat and sprinkle each portion with parsley. NOTES : This is also delicious without the white beans, and served with mashed potatoes or pasta tossed with chopped parsley and olive oil. Classic country Italian comfort food, Osso Bucco (veal shank), is not well known in America. Because veal is controversial and difficult to obtain, I have substituted beef shank, and it's great. This is the quintessential big pot dinner that will provide leftovers for 1 or 2 nights. It's unpretentious, and bread-soaking scrumptious. Serve at once with lots of fresh, crusty French or Italian bread. Yield: 8 servings. 0 0 0 0 0 1582 0 0 0 1244 2470 3382 2495 0 0 3564 0 3771 0 802

Contributor: Copyright © 1995 by Heidi Rabel

Yield: 8 servings

Preparation Time: 0:20

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