Stewed Lamb Knuckle or Shank (Ossobuco)
2 lb Lamb knuckles or shank, sawn into 3 in pieces
3/4 cup Seasoned flour (flour with salt and pepper to taste)
8 Tbsp Butter
1 Large onion, thinly sliced
14 oz Canned peeled tomatoes
4 Tbsp Tomato puree (paste)
3/4 cup Dry white wine
Salt and pepper to taste
1 tsp Sugar
for the Gremolada
1 Tbsp Finely grated lemon rind
2 Garlic cloves, crushed
1 1/2 Tbsp Finely chopped parsley
Dip the veal pieces in the seasoned flour, shaking off any excess. Melt
the butter in a very large, shallow flameproof casserole. Add the veal
pieces and fry until they are lightly and evenly browned. Transfer them to
a plate. Add the onion to the casserole and fry until it is soft. Stir
in the tomatoes and can juice and the tomato puree (paste), and cook for
a further 3 minutes. Pour over the wine, salt, pepper and sugar and bring
to the boil. Return the veal pieces to the casserole and stir well.
Reduce the heat to low, cover the casserole and simmer the veal for 2 to
2 1/2 hours, or until the meat is almost falling off the bone.
Meanwhile, to make the gremolada, combine all the ingredients. Stir the
gremolada into the veal mixture and cook for a further 1 minute. Serve at
once, straight from the casserole.
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