Sunday, April 17, 2011

Osso Bucco

We had the best dinner last night. We found this new butcher, Cioffi's, and they have the most amazing selection - whole ducks, rendered duck fat, foie gras, any cut of veal or beef or pork - basically a cook's dream. We bought some veal shanks to make osso bucco, which I served with saffron risotto. I wish I took a picture of the meal because it was probably the best one I've made in a while.

Osso Bucco
Adapted from Joy of Cooking
Yield: 2 servings
Print recipe

2 veal shanks
2 tbsp olive oil
1/2 cup carrots, diced
1/2 cup celery, diced
1/2 cup onions, diced
4 cloves garlic, mashed
2 bay leaves
1/4 cup parsley stems
2 sprigs fresh thyme
1 cup white wine
1 cup chicken stock
2 tbsp chopped flat-leaf parsley
2 cloves garlic, minced
2 tsp lemon zest
  1. Preheat oven to 325F.

  2. Pat dry shanks and season with salt and pepper.

  3. In a Dutch oven with a lid, heat oil over medium-high heat.

  4. Add the shanks and brown well on both sides.

  5. Remove shanks and add carrots, celery, onion, garlic, bay leaves, parsley, and thyme. Cook until vegetables are softened, about 5 minutes.

  6. Return shanks to pan. Add wine and stock. The liquid should reach about halfway up the shanks.

  7. Increase the heat to high, bring to a boil, cover with a lid, then place in the oven.

  8. Braise for one hour. Turn shanks over. Add more chicken stock if needed to keep liquid level halfway up shanks.

  9. Braise for another hour or until the meat is tender is offers no resistance when pierced with a knife.

  10. Meanwhile, prepare the gremolata by mixing together the parsley, garlic, and lemon zest.

  11. When veal is cooked, add the gremolata and season to taste with salt and pepper.

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