Jane Fondas Bison Osso Buco

Name: Jane Fondas Bison Osso Buco Submitted: 6 May 2006 Submitter: ladygorb Category: Cultural/Ethnic Recipes Views: 262 Rating: 2 Description: Celebrity recipe - Jane Fonda - Actress

Recipe Ingredients

Prep Time: About 3 1/2 hrs Makes: 4 Servings Ingredients: 1/2 cup unbleached all-purpose flour 1 tsp each dried oregano, basil, rosemary and sage 1 tsp each salt and pepper 4 lb bison shanks or veal shanks, cut into 2-in.-thick pieces, trimmed of visible fat, meat tied around bone for each shank 1 Tbsp olive oil 1/4 cup each chopped fresh rosemary and sage leaves 2 Tbsp finely grated lemon zest 8 cloves of garlic, minced 3 cups reduced-sodium chicken broth 1/4 cup coarsley chopped flat-leaf Italian parsley

Directions

Preparation: In a shallow glass baking dish, stir together flour, dried oregano, basil, rosemary and sage, the salt and pepper; add bison or veal shanks; turn to coat well. In 4-qt Dutch oven, heat oil over medium heat until oil is rippling but not smoking. Add shank pieces; brown all over, about 10 minutes. Add fresh rosemary and sage, the lemon zest and garlic; saute, stirring constantly 2 minutes. Add vinegar and 1 cup chicken broth; bring to a boil. Reduce heat to low; simmer, uncovered 20 minutes or until liquid is almost evaporated, turning shank pieces over after 10 minutes. Add remaining chicken broth; bring to a boil. Reduce heat to low; cover; simmer 40 minutes. Preheat oven to 350 degrees F. Place covered Dutch oven with shanks into oven. Roast 2 hours, spooning sauce from bottom of pot over shank pieces every 20 minutes, or until meat is fork-tender. Transfer shanks to serving platter; remove strings. Sprinkle with chopped parsley.