Hersam Acorn Publications
written by Judy Vig & Joy Paoletti
It is already October, the temperatures are starting to drop and we are very excited to think about serving big bowls of piping hot stew, fragrant soups and comfort dishes that that take a little longer to cook. With a little less to do outside we are going to do just that, focus on recipes that cook low and slow!
Osso Bucco is one of the first dishes that was always served, in our home, as soon as the leaves began to fall and the smell of lit fireplaces linger in the air. When you think of Osso Bucco , you most likely think of Ossobuco alla Milanese, a fabulous recipe from Milan, Italy. The people of Italy prepare this dish with braised veal shanks. They can be a little pricey, close to eight or nine dollars a pound but substituting a pork or beef shank will reduce the cost and be just as delicious. We have even tried boneless chicken thighs!!!! Right before serving be sure to swirl into the pot a sprinkle of the gremolata mixture. The addition of these flavors is quite surprising.
Traditionally we serve this rich dish over risotto or polenta but mashed potatoes can be just as satisfying. If there are any leftovers, the meat can be shredded and tossed with any type pasta! Enjoy!!
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Osso Bucco
1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves
3 shanks , veal or beef
sea salt & pepper
all purpose flour, for dredging
1/4 cup olive oil
3 tablespoons butter
1 small onion, diced
1 small carrot, diced
1 stalk celery, diced
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
Gremolata
Gremolata is a traditional Italian condiment made from finely minced parsley, garlic and lemon zest. It’s a nice way to wake up a heavy, meaty, braised dish, which is why it’s usually served with braised veal shanks.
3 tablespoons flat leaf parsley, chopped
1 tablespoon lemon zest
1 garlic clove, chopped
Prepare gremolata by combining all chopped ingredients and dusting the dish after it it plated. Its just so scrumptious!
Tie together the rosemary, thyme & bay leaf with twine, set aside. This will be the herb bouquet. For the shanks, pat dry with paper towels, they will brown better if they are dry. Season each piece with salt & pepper and dredge into the flour and shake off the excess.
In a large pot, heat the oil and butter until very hot and brown the shanks on each side, about 3 minutes per side. Remove shanks & set aside.
In this same pot, add the onion, carrot and celery. Season with salt. Saute until soft, about 8 minutes. Add tomato paste and mix well. Return the shanks to the pot and add the wine and reduce the liquid by about half, about 5 minutes. add the bouquet and chicken stock and bring to a boil. Reduce heat to low and cover pan. Simmer for 1 1/2 hours or until meat falls off the bone. Keep checking and turning shanks every 15 minutes or so. You can add a little more stock if needed. The cooking liquid should always be 3/4 of the way on the shank. When done remove the bouguet and remove shanks. At this point you can blend the sauce & vegetable with a hand blender. Taste and re-season.
