Skip to main content

Osso Buco


Hey! Merry Christmas everybody and have Happy Holidays to all my friends and family :)
Okay, this is what we had for our Christmas Eve's dinner. This year, I'm staying away from the old tradition, turkey and stuffs. I'm not a big fan of turkey anyway! As a matter of fact, this month alone, we went to quite a number of parties and turkey's were always served, right on the table! Can you imagine having turkey since Canadian and American Thanksgiving and now? I really can't take it anymore! LOL!!

Well, since it's so cold and snowy out there, I have decided to make Osso Buco for tonight's dinner. It's a comfort food to me. I made some mashed potatoes and risotto Milanese to go with it. Dinner was perfect and everyone enjoyed the meal.

This recipe was adapted and slightly tweaked from the Dean and Deluca Cookbook, which is one of my favorite cookbooks. Enjoy!


Osso Buco

Ingredients

1/2 cup Flour
1 1/2 tsp salt
1/2 tsp Ground Black Pepper
5 Tbsp Olive Oil
4 center cut slices Veal Shank (each about 1 1/2 inches thick and tied around with string)
1 cup Diced Yellow Onion
1 cup Diced Carrot
1 cup Diced Celery
2 1/2 tsp finely minced Garlic
2 Bay Leaves
3/4 cup White Wine
2 tsp grated Lemon Zest
3/4 cup Beef Stock
28 oz can Plum Tomatoes, drained
1 tsp chopped Fresh Thyme
1 tsp chopped Fresh Rosemary
1 Tbsp plus 1 tsp chopped Fresh Flat Leaf Parsley

Method

Preheat oven to 350˚F (180˚C).

Mix flour with 1/2 tsp of the salt and the pepper and put on a plate. Over high heat, heat 3 Tbsp of the oil in a deep, heavy, straight-sided, ovenproof skillet with a tight-fitting lid, large enough to hold the veal shanks in a single layer. When the oil is hot but not smoking, dredge veal shanks in flour, coating each side well. Brush off any excess flour. Place in oil and sear until well browned, about 3 minutes on each side. Remove and set aside.

Add the remaining oil, and when oil is hot add onion, carrot, celery, 2 tsp of garlic, bay leaves, and another 1/2 tsp of salt. Cook until golden, stirring occasionally, about 8 minutes. (Make sure that the vegetables don't burn). Add the white wine and 1 tsp of the lemon zest. Stir and scrape the bottom of the pan to deglaze it. Cook until wine is reduced by half, about 5 minutes. Add the beef stock and cook until liquid is reduced by half, another 5 minutes.

Put drained plum tomatoes into the skillet along with thyme, rosemary, and the remaining 1/2 tsp salt. Break up the tomatoes with back of a wooden spoon. Cook, stirring occasionally, for 5 minutes. Return the veal shanks to the skillet. (The tomato mixture should come about two thirds of the way up the shanks. If it does not, add some more beef stock or water.)

Cover with the lid and braise in the preheated oven, turning shanks every 30 minutes, for 2 hours. (Add extra stock or water if liquid is getting too thick or too low. When shanks are done, they should be extremely tender and the meat should be starting to pull away from the bone.) Place the shanks on a large platter and cover with foil until ready to serve. Cook the sauce over moderate high heat until it is reduced to the desired consistency, about another 10 minutes, and adjust seasoning.

Make the gremolata by mixing the remaining lemon zest, garlic, and parsley in a small bowl. Stir well.

To serve, remove the strings from the shanks and cover the shanks generously with the sauce. Sprinkle with the gremolata.


Care for some "fatty" marrow??

Comments

  1. All I want for new years is some bone marrow! bone marrow! bone marrow!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W