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Here you go. If you are missing any other recipes, let me know. I am only missing 8 issues of Eating Well magazine. Enjoy.
Osso Buco
Eating Well Magazine March 1998, page 86
1 small onion
1 carrot
1 stalk celery
6 1 and 1/4 inch veal shanks (4 lb.)
1/2 cup all-purpose flour
1 tsp. salt
1/4 tsp. frshly ground black pepper
3 tsp. olive oil
2 cloves garlic, mninced
1/2 cup dry white wine
2 cuips reduced-sodium chicken broth, defatted
1 Tbsp. chopped fresh basil
1 bay leaf
1 thyme sprig
Gremolata ( 3 Tbsp. chopped fresh parsley, 1 Tbsp. freshly grated lemon zest, 2 cloves minced garlic,
salt and pepper to taste. combine ingredients in a small bowl)
1. preheat oven to 375 degrees
2. Cut onion and celery into 1/4 inch dice. Transfer to a bowl and set aside.
3. Trim any visible fat and membrane from veal shanks and tie each piece with kitchen twine.
4. In a shallow dish, combine flour,salt and pepper. Dredge veal in flour mixture, shaking off excess. Discard remaining flour.
5. In a large ovenproof Skillet or Dutch Oven, heat 2 tsp. oil over medium-high heat. Brown veal on all sides, about 8 minutes.
Transfer Veal to a bowl and set aside.
6. Reduce heat to low, add remaining 1 tsp. oil, garlic and reserved vegetables. Cook, stirring, until lightly browned, 4 to 5 minutes. Stir in wine and cook until reduced by half.
About 2 minutes. Return veal to pan, add chicken broth, basil, bay leaf and thyme. Bring to a simmer, cover and transfer to the oven.
7. Cover and bake stew for 1 and 1/2 hours, or until veal is tender when pierced with a fork.
8. Return pan to stovetop over low heat and bring to a simmer. add half of the Gremolata and simmer, stirring occasionally, until the sauce
has thickened slightly, about 2 minutes. adjust seasoning with salt and pepper. Discard bay leaf and thyme sprig. Remove Twine.
Place veal on plates and spoon sauce on top. Sprinkle with remaining gremolata.
Makes 6 servings.
290 calories per serving, 38g protein, 7g fat (2.2g sat.), 12g carbs, 620 mg sodium, 136 mg cholesterol, 1g fiber
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