Awesome Osso BuccoMar 5th, 2008 | By Peter Minakis | Category: Braising, Italian, Main, Stew, Veal, Wine
This dish is made with veal shanks and icing on the cake for this dish has to be the marrow inside each bone.
I made the familiar Osso Bucco with a tomato base and I haven’t deviated too much from what I’ve researched on the ‘net.
I’m a big fan of braised meats and the I knew the Osso Bucco would taste great – just from the aroma coming from the kitchen. But I knew I also forgot something (first time making it).
I forgot to tie the shanks with butcher’s twine. Oh well, next time!
Simply create a dish or drink of Italian panache and the gals will let you in the door.
1 cup all purpose flour
salt and ground pepper
4 veal shanks, tied into taute rounds
3 Tbsp. unsalted butter
1 medium onion, diced
1 stalk of celery, diced
2 carrots, diced
1 lemon, zest peeled off into strips
3 bay leaves
4 cloves of garlic, smashed
1/4 cup parsley, chopped
1/2 bottle Italian red wine
3 cups of chicken stock
2 cups of good tomato sauce
1 Tbsp. fresh thyme
1/2 cup of chopped fresh parsley
2 Tbsp. lemon zest
1 Tbsp. minced garlic
1 tsp. of fresh thyme
- Mix your salt and pepper in a bowl with the flour and taste to be sure the seasoning is correct. Dredge your shanks in the flour and shake off any excess.
- Heat a large pot or dutch oven over medium heat and add your olive oil (3 count) and the butter. Brown your shanks in batches (do not overcrowd or they will boil). Reserve the shanks on a plate.
- Preheat your oven to 375F.
- Using the same pot, saute the onions, celery, carrots, lemon peels, garlic, parsley and bay leaves over medium heat (for about 7-10 minutes).
- Add your shanks (and any juices) back into the pot and add your red wine, thyme and simmer until the wine has reduced by half.
- Add the chicken stock and tomato sauce, bring to a boil and cover with the lid.
- Braise your Osso Bucco in the oven for 90 minutes. Remove the cover and continue to cook for another 20-30 minutes (enough for the sauce to become thick).
- Serve on a bed of garlic mashed potatoes or risotto Milanese and top with the Gremolata.
Post Footer automatically generated by Add Post Footer Plugin for wordpress.
© 2008, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.