Recipe for the Month of January 2007
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Osso Buco
Osso Buco is a Milanese dish and practically an Italian staple. The name means “bone with a hole” or “hollowed bone”. This refers to the veal shank bone with a large and tasty marrow filling. It is tangy, rich and has many layers of flavors. This dish is often garnished with a gremolata and served with risotto or garlic mashed potatoes.
Ingredients:
Courtesy of Gourmet Magic
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2 cups prepared veal demi-glace using More Than Gourmet Demi-Glace Gold
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4 meaty cross-cut veal shanks, each tied with kitchen twine
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¼ tsp. Black pepper
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1 tsp. salt
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¼ cup flour
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2 Tbs. olive oil
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4 Tbs. unsalted butter
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2 cups diced onions
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1 cup diced carrots
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1 cup diced celery
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1 garlic clove, finely chopped
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2 cups dry red wine
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1 (28 oz.) can whole tomatoes, drained and coarsely chopped
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1 Bay Leaf
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2 tsp. chopped flat-leaf parsley
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1 tsp. finely grated orange zest
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1 tsp. finely chopped fresh rosemary
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1 tsp. finely chopped fresh thyme
Preparation:
Make Stew
Put oven rack in center position and preheat to 350 degrees
Mix together parsley, orange zest, rosemary, thyme and sprinkle over Osso Buco just before serving.
Bring More Than Gourmet Demi-Glace Gold to a simmer in a small saucepan over medium heat. Remove from heat and keep warm, covered
Dry veal shanks with a paper towel and sprinkle with salt and pepper. Dredge shanks in flour to coat and shake off excess.
Heat oil in a 6-quart wide heavy ovenproof pot over medium high heat until just smoking.
Brown shanks on all sides, about 10 minutes total, and transfer with tongs to a plate.
Add butter to pot and sauté onions, carrots, celery and garlic. Stir occasionally, until onions are softened, about 10 minutes.
Add red wine, scraping up browned bits and then add warm demi-glace, tomatoes and bay leaf.
Return shanks with any accumulated juices to pot and bring liquid to a boil. Cover pot and braise shanks in oven until veal is very tender, about 2 ½ hours.
Transfer shanks with a slotted spoon to a clean plate and keep warm, loosely covered with foil.
Skim fat from sauce, then simmer, uncovered, on top of stove. Stir occasionally until slightly thickened, about 15 minutes. Season shanks with salt and pepper and add shanks. Cook over low heat until heated through. Discard kitchen twine and bay leaf.
Make Gremolata
Serve with risotto or garlic mashed potatoes.
Makes 2 main course or 4 appetizer servings