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Osso Buco |
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| This is a favored "stand-alone" dish. |
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| Ingredients: |
1 sprig fresh rosemary (or 1 t dried rosemary)
1 sprig fresh thyme (or 1 t dried thyme)
1 bay leaf
1 dash ground cloves
2 veal shanks/person; ~1 lb/person
sea salt and freshly ground pepper
1/2 cup vegetable oil
1-2 small onions
all purpose flour for dredging
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1 teaspoon minced garlic
1-2 small carrots
1-2 stalk celery
1-2 parsnips
1 T tomato paste
1 cup dry white wine
3 cups chicken stock
1-2 cups heavy cream
3 T Italian parsley, chopped
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| Procedures: |
Cut the veggies; small for the celery and onion, larger for the carrots and parsnips.
Pat the veal shanks dry with paper towels and secure the meat to the bone with twine, if necessary.
Season with salt and pepper and dredge the shanks in flour.
Heat the oil in a large Dutch oven until smoking and brown the shanks on all sides, about 3 minutes per side, remove and reserve.
In the same pot, add the onion, carrot, parsnips and celery.
Season with salt and sauté until soft and translucent, about 8 minutes. Add the tomato paste and mix well.
Add the white wine and garlic and reduce by half, about 5 minutes.
Return the browned shanks to the pan.
Add the rosemary, thyme, bay leaf, cloves and the chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 hours or until the meat is falling off of the bone.
Check every 15 minutes, turning the shanks and adding more chicken stock as necessary. The level of liquid should always be about 3/4 the way up the shank.
When done, remove the meat and the bay leaf. Reduce the sauce until very thick. Add cream if necessary.
Plate the meat and veggies and cover with sauce.
Garnish with parsley.
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| Notes: |
2024-01-27: We used 2 huge veal shanks from the meat market, with leftover meat, veggies and sauce in separate containers to the freezer.
2023-02-11: An excellent batch with 2 large veal shanks from Sprecher’s.
2022-12-16: Made with 2 large veal shanks, and served with Norway Rutabaga.
2020-09-19: Two very large shanks were excellent, served over garlic mashed potatoes. Two quarts went to the freezer for future dinners.
2008-11-15: Added to our cookbook
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02/12/2024
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