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
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.
2 tbsp fresh parsley, chopped
2 cloves garlic, minced
2 tsp lemon zest, grated
1. Combine all ingredients in a small bowl.