Bone with a Hole
Apparently that is the direct translation of one of my favorite dishes… Osso Buco.
My Mother and Father in Law gave me a fabulous Le Creuset Dutch Oven for Christmas this year, and I’ve been absolutely itching to use it. We finally had a “cold front” come through and the temperature has been chilly… all they way down in the low 70’s at night! (Yeah, if you’re in Ohio, please don’t hate me!) I figured this was as good a time as any to break out the Le Creuset.
The recipe is adapted from The Joy of Cooking, which I love for its basic recipes. It was a very good recipe, but the only think I think it needed was a tablespoon or so of tomato paste to give the sauce more color and acidity. So I’ve taken the liberty to add it to the recipe, although I didn’t use it in my dish. You will thank me for it! :) I served the Osso Buco over soft polenta with a little Parmesan cheese stirred in.
Thank you Rolanda and Adrian (Mom and Dad) for the beautiful Le Creuset Dutch Oven! I wish you two were here to enjoy the Osso Buco with us. We toasted to you and your lovely gift!
Osso Boco Alla Milanese Recipe
4 very meaty slices of veal shank, cut to 1 to 1 1/2 inches thick
2 tbsp olive oil
1 c carrots, diced
1 c onions, diced
1 c celery, diced
4 cloves garlic, crushed and rough chop
1 tbsp tomato paste
2 stalks fresh rosemary
4 stalks fresh thyme
4 stalks fresh parsley
1 c dry white wine
2-3 c veal or chicken stock
salt
pepper
1. Preheat oven to 325 degrees. In a large Dutch oven with a tight fitting lid, heat oil over medium high heat. Add the shanks in batches and brown well on all sides, adding more oil if necessary. Remove to a plate. Reduce heat to medium low and add the diced carrots, onions, celery and garlic and saute for 5 to 10 minutes, until softened. Add the tomato paste and stir around for 1-2 minutes, until completely incorporated with the vegetables.
2. Tie the springs of rosemary, thyme and parsley together with kitchen twine and add it to the pan. This is called bouquet garni. Return the shanks to the pan and arrange in a single layer as best you can. Add the white wine, 1 cup of chicken stock, salt and pepper. The liquid should reach about halfway up the shanks.
3. Increase the heat to high and bring just to a boil and cover with the lid. Place in the oven and braise for 1 hour. Remove from the oven and add stock if needed to keep the liquid level halfway up the shanks. Braise until the meat is tender and offers no resistance when pierced with the tip of a sharp knife, about 1 hour more.
4. When the veal is cooked, remove shanks to an ovenproof serving platter and keep warm in the oven. Remove and discard the bouquet garni. Spoon off any fat from the braising liquid and bring the juices to a boil over medium high heat until slightly thickened. Serve over the veal shanks and garnish with Gremolata.
Gremolata Recipe:
2 tbsp fresh parsley, chopped
2 cloves garlic, minced
2 tsp lemon zest, grated
1. Combine all ingredients in a small bowl.
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WOW. that looks astounding. I’ve never made osso buco, though it’s currently on my list of stuff to make. I think I will copy your recipe for it. :) my husband has never even had veal, so this will be his first taste!
my mouth is watering. this post gets a star in my google reader.
Super jealous of your weather!
I am a big fan of osso bucco. This looks beautiful!
This looks great!! Cannot wait to try!! Love your photo’s too!!
Terri
http://www.burningkitchen.blogspot.com
Looks great !Congrats !
I love making osso buco. I wish I could get good pics of it like you, though! :)
Thank you! And thank you Stephan for always taking fabulous pics!
You´re the best, not the Dutch Oven!
This is just beautiful. Awesome Post!!
my, you guys eat good! :o) lucky husband huh? the only veal i had is in a form of wiener schnitzel.. so I should try this.
Oh my, this looks amazing. I’m definitely trying this out next. Cold weather isn’t a problem up here in Chicago (its been -5 to 10 degrees for weeks).
Now that I think of it I’ll have to do a write up on its food history, can we say seriously ancient dish? Thanks for the great recipe and thanks for the excuse to go get that La Crueset I’ve been wanting!
I finally made this and I loved it beyond explanation. thank you thank you thank you!!!
I recently tried osso buco, it came out great. I served it with a homemade succotash simmered in home made chicken stock ummm ummm