Sunday, June 1, 2014

Osso Bucco

This is one of those meals you have to share with several people to get the full benefit - it's never worked for me to make this for less than 4 people. Not a cheap cut of meat and some times it can be a bit tricky to find good veal shanks but absolutely worth the effort both in getting good ingredients and taking the time to make a good version of this dish.

Tying the shanks


Rosemary, thyme, and bay leaves from the garden


Preparing to flour the shanks

garlic and orange peel


Just prior to serving


Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 large carrot, chopped
2 celery stalks, chopped
1 onion, chopped
several peels of a lemon
2 garlic cloves, peeled and smashed
herb bouquet - rosemary, thyme, bay leaves

flour for dredging the shanks
salt
pepper
3 tablespoons olive oil
2 veal shanks cut into 1 1/2 inch thick pieces (yields 6)

veal stock to braise the shanks(28 fl oz)
2 cups tomatoes, peeled and puréed


Directions:
Pre-heat an oven to 350°F.
Prepare each shank by tying it with twine tightly around the perimeter to hold the meat together during cooking and serving.
In a Dutch oven, add the butter and olive oil over a medium heat. Add the carrot, celery, and onion to cook to translucence, about 5-6 minutes. Add the lemon peel and garlic to the pot and cook for 2 more minutes. Add the herb bouquet and remove from heat.
In a large iron skillet (12-14") add the 3 tablespoons of olive oil over a medium-high heat. Salt and pepper each shank, dredge in flour shaking off excess, then add to the hot skillet. Cook in batches, 3 in each batch, until each shank is entirely well-browned, then move to the Dutch oven with the vegetables and herbs. In a saucepan, bring the veal stock to a simmer.
When all of the shanks have been cooked and in the Dutch oven, add the veal stock and puréed tomatoes to cover the shanks to about 2/3, add a touch more salt and pepper, and bring it all to a boil. Cover tightly and move to the lower third of the preheated oven and cook for about 2 hours or until the meat is tender and a light sauce has formed from the liquid.
This can be prepared a day in advance and reheated on a stove top just prior to serving.