OSSO BUCO WITH GRITS

OSSO BUCO WITH GRITS image

Categories Lamb

Yield 6 servings

Number Of Ingredients 23

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Veal:
4# 1" thick slices veal shanks
1/2 C rendered bacon fat (from about 8 slices), divided
1/2 C all purpose flour
3 C chopped onions
1 C chopped green bell pepper
3/4 C chopped celery
3 garlic cloves, minced
2 C chopped tomatoes
1 1/2 C beef broth
1 1/2 C dry red wine
2 Tbsp Worcestershire sauce
2 bay leaves
1 Tbsp chopped fresh thyme
1/2 tsp hot pepper sauce
Grits:
4 C water
1 tsp salt
1 C grits
1/4 C chopped fresh parsley
1/4 C chopped fresh chives
1 tsp grated lemon peel
1 tsp ground black pepper

Steps:

For Veal: Sprinkle veal with salt and pepper. Heat 1/4 C bacon fat in large wide pot over medium-high heat. Working in batches, brown veal, about 8 minutes per batch. Transfer to platter. Melt 1/4 C bacon fat in same pot. Add flour; cook over medium heat until brown, stirring often, about 30 minutes. Add onions, green pepper, celery, and garlic; stir until tender, about 12 minutes. Mix in tomatoes and next 6 ingredients. Add veal; cover, reduce heat to low. Simmer until meat is tender, about 1 1/2 hours. For Grits: Bring 4 cups water and salt to boil in heavy medium saucepan; gradually whisk in grits. Cover; reduce heat to low and simmer until thickened, stirring occasionally, about 6 minutes. Meanwhile, mix parsley, chives, lemon peel, and pepper in small bowl. Divide grits among plates. Top with veal and sauce; sprinkle with herb mixture.