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Relics with Fr. Mike Burzynski
As seen on "Our Daily Bread" 05/10/2014
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7 716.847.8730

Osso Buco
4 Veal shanks
1 onion, diced
2 stalks celery, diced
2 carrots, diced
Canola oil
2 Tbsp. Anchovy paste
2 Tbsp. Tomato paste
1 Tbsp. Dijon mustard
1 Tbsp. crushed garlic
1 tsp. dried thyme
1 tsp. dried tarragon
Zest of ½ lemon peel
Juice of ½ lemon
1 cup white wine
1 cup chicken broth
2 bay leaves

Season shanks with salt and pepper. Dust with flour. To a Dutch oven add enough oil to just cover the bottom of the pan (about 2-3 Tbsp.) Add shanks to the pot and brown on both sides. Remove from pan.

To the Dutch oven add the onions, celery and carrots which have all been dusted with flour. The flour will help to thicken the sauce. Cook vegetables about5 – 8 minutes. Then add the anchovy paste, the tomato paste, the mustard, garlic, thyme, tarragon, lemon zest and juice. Stir well. Add the wine, stock and bay leaves. Stir well. Add the shanks back to the pot. Cover the pot and place in a 350° oven for 45 minutes. Check after 20 minutes to make sure it is not drying out. If it looks dry add more stock or water.

Zest of 1 whole lemon
1-2 cloves of garlic, diced
A small handful of parsley, diced

Place all three items on a cutting board and chopped and blend together. Place this mixture on top of the Shanks.

Serve shanks over polenta.