Simple Osso Buco

Okay, I admit it. After the depredations of Christmas and Chinese New Year, I've had to get back onto a low carb type lifestyle again, and I can't keep eating eggs since they are horrendous for my blood vessels. This Saturday, I decided to pop down to the Swiss Butchery at Greenwood Avenue to check out their meats. They had these lovely cuts of free range veal shank (and were kind enough to label it for osso buco!). Tried out this recipe, that turned out very well, except that significant other disappeared to go and play golf, so he didn't get to eat it fresh - tant pis! Of course, Osso Buco is best with soft polenta, but since it was just the kids and me (off carbs), I decided to pair it with tortellini for the kids, since Steffi doesn't eat meat and can live on love, fresh air and pasta.

So here is the recipe, for all it's worth. The next time, I will probably add 1 - 2 tbsp of tomato paste, since I think it lacks a little zing.

Osso Buco Recipe
Ingredients
4 pieces of veal shank
1/2 cup of flour, seasoned with 1/2 tsp salt and 1/4 tsp black pepper
2 large onions, finely diced
2 carrots, finely diced
1 celery stalk, finely diced
1 cup of white wine
1/2 cup of beef stock
3 tbsp marsala wine
several sprigs of thyme and/or marjoram

Method
1. Dredge veal pieces in the flour and shake off excess.
2. Heat 3 tbsp olive oil in a medium frying pan. When oil is smoking, put in the veal, and fry about 3 minutes to brown all over.
3. Take veal out and put in casserole/baking dish.
4. Fry onions, carrots and celery (in that order) and fry about 5 - 8 minutes.
5. Add wine, then simmer for about 5 - 10 minutes till liquid halved.
6. Add beef stock and chopped thyme (save some fresh sprigs for garnishing later).
7. Simmer for about 5 minutes, then take off the stove and add to casserole dish with veal.
8. Put in oven at 175 deg C for 1 1/2 hours.
9. Put back on the stove and stir in marsala wine and some thyme and marjoram leaves.