‘Moist cooking keeps veal

IN so many ways the
moist heat method of
cooking is the best
technique to infuse
flavours and other
ingredients together.
It is also a great means to

prepare together cuts of
meat, usually from the front
end of an animal.
.  Ragouts, sauerbraten and

_ boiled briskets, are well
known and very tasty dishes.
They have graced the tables
of the finest restaurants and
family dinner gatherings.

Our main recipe this

week is from a European

” gastronomic superpower:
Tealy..It is a moist heat
method dish, a well known
favourite.

a chef
in your kitchen

“Hollow bone” in Italian
is osso Sueco. It is the name
of a classic dish, prepared
with hundreds of variations
from Calabria to Bologna.
This highly flavourful and
attractive entree (originally
from the Milan region) if
well prepared, can be the
pride and signature dish of
any cook — a professional
or a homemaker.

The original recipes for
this dish called for veal
shanks. in days gone by, the
beef slaughtered was a lot
older and larger than it is
today. Veal was needed to
obtain a tender, enjoyable
shank piece. Today, most
beef going through the pro-
cessing plants is about one
year old. [f veal shanks are
not available, you can use
beef shanks, they are sold in
most supermarkets.

In the cavity of the shank
bone is the marrow. Not too
popular in North America, it
is a great delicacy in Europe.
Marrow is easy to digest, a
soft fatty tissue with the
same calorie count as beef
fat. It is one of the main
attractions of this wondertul

dish. For accompaniment try
a great risotto made with
Italian arborio rice.

Gremolata

1 Thsp. of freshly chopped
parsley

i large
chopped fine
grated zest of 1 large
lemon

gartic clove

Method: Mix all the
ingredients, sprinkle on the

Osso Bucco

veal shanks just before ser-
vice.

Risotto

This simple rice dish is
one of the great classic com-
fort foods. When made
properly it is creamy, but has
a sticky glutinous quality.
You may add to a basic
risotto fresh vegetables,
mushrooms and yeur
favourite herbs.

In this recipe we add

Shanks tender

fresh or frozen small peas
and chopped Portabello
mushrooms. Serve immedi-
ately after cooking.

6 c. good chicken stock

4% c very finely chopped
onion

4c. butter

2 ¢. arborio rice

% c. small peas. fresh or
frozen
% ¢. medium chopped

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8-9 cross section slices of veal
shanks (cut about 2” thick)

2-4 Tosp, good olive oil

1% c. chopped onion, mediurn cut
14 c. chopped carrots, medium cut
1c. celery medium cut

4 garlic cloves finely chopped

1c. dry white wine

3 large tomatoes skinned, seeded
and chopped

2 c. beet stock or consommé

salt and pepper to taste.

Select a large heavy skillet with a
lid. Brown the veal shanks in the oil,
evenly on all sides. Reduce the heat

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(01599 Catfonia Closet Cenpany, ne.

and stir in all the vegetables. Add in
the wine and the beef stock. Simmer
covered for 10 minutes. Add in the
tomatoes. Continue simmering for
about 90 minutes, or until the
shanks are completely cooked, Be
careful not to loose the wonderful
marrow in the bones. Remove the
shanks to a platter and keep hot. .
Reduce the sauce in the an until it
coats a wooden spoon. Check for

flavour. Pour the sauce over the meat -
pieces and garnish with a traditional *:*

Gremolata garnish. For accompani-.”
ment try a great risotto made with
Italian arborio rice. .

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