"Victor Sack" > wrote in message
. ..
> Audrey > wrote:
>
>> Our market had beautiful looking veal shanks so I decided to try osso
>> bucco
>> for the first time. Turned out to be quite a bit of work with a
>> disappointing result. Was there something wrong with the following
>> recipe
>> or do we just dislike these flavors?
>> Osso Bucco
>> 2 pounds veal shanks
>> 1 small onion, minced
>> 3 garlic cloves, chopped
>> 1 carrot, minced
>> 1 stalk celery, minced
>> 1 tablespoon fresh rosemary
>> 3 tablespoons celery leaves, chopped
>> 1 teaspoon fresh thyme leaves
>> 3/4 cup chicken stock
>> 3/4 cup tomato puree
>> 1/4 cup marsala wine
>> flour
>> salt & pepper
>> olive oil
>
> I would eliminate rosemary and most certainly marsala, and reduce the
> amount of thyme. Any, and especially all, of these in the amounts
> indicated would add a flavour quite foreign to the dish, as far as I am
> concerned. I could replace the herbs with a bit of marjoram and perhaps
> basil, and marsala with dry white wine, or just leave them all out
> altogether. I would also prepare some gremolata with parsley, garlic
> and lemon zest and add it to the dish a few minutes before the end of
> cooking. Ossobuco is a great dish and one of very few left still worth
> cooking with veal, IMO.
>
> Victor

Thanks, Victor. I did make and add the gremolata at the end but didn't
simmer it for a few minutes before serving the dish.