Wednesday, October 12, 2011

Osso Bucco Recipe

A family favorite, worth the large list of ingredients and prep work.  

Don’t get put off by recipe, this is not that hard, think pot roast. 
This mela is great fresh made, but out of this world good if cooled, and stored in the refrigerator for 24-48 hours before reheating and serving. 

Osso Bucco Recipe
Serves :      8                                            Prep Time:     25 min                              Cook Time: 2 ½ hours
1/2 cup flour
Salt and pepper, to taste
4 pieces veal shank with bone, cut 3 inches thick
3 tablespoons olive oil
3 tablespoons butter
1 onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
6 cloves garlic, coarsely chopped
2 bay leaves
2 tablespoons chopped fresh Thyme leaves
3 tablespoons fresh Italian parsley, finely chopped
1 cup red wine or dry Marsala
2 cups chicken or beef stock
½ 28 ounce can whole tomatoes in puree(juice) – tear the tomatoes into pieces
2 tablespoons tomato paste
2 strips lemon or orange  zest/peel with none of the white pith beneath it

½ cup orange juice
2 tomatoes, peeled, seeded and chopped

Grated rind of 1 lemon
Grated rind of 1 orange
2 garlic cloves, minced
¼ cup toasted, chopped pine nuts
2 tablespoons fresh Italian parsley, chopped

Preheat oven to 300 F
For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine.( I almost always forget this step-  I makes for a much prettier presentation)  Season each shank with salt and freshly ground pepper.
In a large Dutch oven pot, heat olive oil and butter. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Sauté until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the wine, bay leafs, zest, parsley, thyme, and stock.
Cover pan and place in oven for 2 to 2 ½ hours until meat is falling off the bone.  (For stovetop option simmer for about 1 1/2 hours or until the meat is falling off the bone.) Check every 30 -45 minutes, turning shanks and adding more chicken stock as necessary.  The level of cooking liquid should always be about 3/4 the way up the shank.  In the last ½ hour of cooking, add the orange juice and chopped fresh tomatoes.  The juice really brightens the sauce and pops with the gremolata.
Carefully remove the cooked shanks from the pot and place in decorative serving platter or in storage container .   This is even better on day 2.  Cut off the kitchen twine and discard.
Pour all the juices and sauce from the pot over the shanks. Garnish with gremolata . Serve osso buco with Risotto or Orzo pasta
For gremolata:
combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving..

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