Tonight we made Osso Buco following a recipe posted by Jane (a pal from the slow travel) message board. I've always wanted to try it but for one reason or another have not. WOW I can't believe what I have been missing. We served it on a bed of risotto Milanese with a side of rapini with garlic and pecorino.
Remember that this is a stew and it is absolutely imperative to cook this until it is almost falling off the bone. It needs to be super, super tender. This is often the problem in restaurants—not cooked long enough.
VEAL
4 tbls. unsalted butter
2 ounces pancetta, diced
1 medium onion, finely chopped
1 carrot, peeled and finely chopped
1 celery rib, finely chopped
2 whole veal shanks, cut into 2 inch-thick pieces and tied with string (about 6-8 pieces)
1 cup all-purpose flour
2 tbls. vegetable oil
1 cup dry white wine
BROTH
2 cups canned Italian tomatoes, coarsely chopped with juice
½ tsp dried thyme
1 bay leaf
3 fresh parsley sprigs
2 cups broth
Salt and freshly ground black pepper
GREMOLADA
1 garlic clove very finely minced
1 tbls. minced lemon rind
2 tbls. chopped fresh parsley
1 or 2 anchovy fillets, finely chopped
1. Preheat oven to 350 degrees
2. Use a heavy broad casserole, 8 – 10 quart, large enough to hold all the veal pieces flat-side down in one layer (or use 2 casseroles, but do not stack shank pieces on top of one another). Heat the butter over moderate heat. When it begins to foam, add the pancetta, onion, carrot, and celery and sauté for about 5 minutes, until carrot and celery begin to soften.
3. Dredge each piece of veal shank with flour, brushing off the excess. Heat the oil until it is very hot in a large skillet over moderate-high heat and place the floured shanks in the pan. Turn the shanks until they are browned on all sides, then place them flat-side down in the casserole with the pancetta and vegetables.
4. Skim all but about 1 tbls. fat from the skillet. Pour in the wine and boil for 2 -3 minutes while scraping the sides and bottom of the pan with a wooden spoon. Pour the wine and the deglazing over the shanks in the casserole.
5. Add the tomatoes, thyme, bay leaf and parsley to the casserole with enough meat both so that the liquid just covers the shanks. Add salt and pepper to taste. Turn the heat to moderate.
6. When the broth begins to simmer, cover the casserole and place it in the preheated oven. Cook for 2 – 3 hours. Every ½ hour baste the shanks to keep them moist.
6. Just before serving, make the gremolada: Combine the garlic, lemon rind, parsley and anchovy.
7. To serve, remove shanks from the casserole and place on individual plates. Cut the strings. Spoon some of the sauce over each piece and top each serving with a sprinkling of gremolada.
Serves 6
Notes: Each shank piece should be tied with string to prevent the meat from falling away from the bone and into the broth. When the veal shanks have finished cooking, the sauce around them should be rich and thick. If it is thin and watery, remove the pieces of veal and place the uncovered casserole over moderate-high heat on the stove. Cook until the sauce has thickened, stirring frequently so that it doesn’t stick or burn on the bottom.
Osso Buco can be eaten as soon as it is taken from the oven. However, like other stews, it improves with a day’s wait.
Here is dinner - all I can say is YUM!
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