HA! I see me =) Ok. I’ll post something!!!!!!!!! I have like hundreds of recipes saved on a file for “try these sometime” … after the wedding.
Heres one that my fiance and I absolutely adored.
Salt and pepper
2 Tbsp vegetable oil
4 Tbsp butter
1 C diced onion
2/3 C diced carrot
2/3 C diced celery
1 C dry white wine
2 strips lemon zest
1 C chicken stock
1 1/2 C tomatoes in juices
1/4 tsp dried thyme or 1 tsp fresh 2 bay leaves 3 – 4 parsley sprigs
Gremolada 1 tsp grated lemon zest 1/4 tsp finely minced garlic 1 Tbsp minced Italian parsley
Some notes from Marcella Hazan: – Veal shanks are best no thicker than 1 1/2 inches, otherwise they will not cook evenly. – Do not remove the white skin/membrane around shank, it adds flavor and creaminess to the dish – Give yourself enough time to allow the osso buco to cook slowly and gently. It’s not something you can rush.
Preheat the oven to 350 degrees. Tie each shank tightly with a piece of twine to prevent them from falling apart during cooking.
Flour both sides of the veal shank and pat off the excess. Heat two tablespoons of vegetable oil in a Dutch oven over medium high heat. Sear the shanks on both sides until a brown crust forms, remove to a plate and set aside.
Turn down the heat to medium and add 4 tablespoons of butter to the Dutch oven. Add the onion, carrot, and celery and cook until the vegetables have softened. Add the wine and cook until it no longer smells alcoholic. Nestle the shanks back into the vegetables. Add the lemon zest, chicken stock, tomatoes, thyme, bay leaf, and parsley. Bring the contents to a simmer, cover, and transfer to the oven.
Let it cook in the oven for about 2 – 3 hours or until the shanks are fork tender. Baste the shanks by spooning the cooking liquid over them every 20 – 30 minutes. If the pot is getting too dry, add a few tablespoons of water.
This dish is traditionally served over risotto Milanese.
My notes from making this dish: This dish was unbelievable! A few things I did differently are:Used 4 veal shanks, and I did not tie them up with twine, 14 oz. can of diced, organic tomatoes. I doubled the amount of herbs, a big bunch of fresh thyme and 4 fresh bay leaves. Left out parsley, and added a few pinches of kosher salt and lots and lots of freshly ground black pepper. I used a peeler to peel the skin off of the lemon, and I added half the amount of it. I basted every 30 minutes, and I cooked for 2 ½ hours I did not include the gremolada, and fiance does not want the sauce blended together!
Enjoy! *sorry I had to edit it to clean it up since I copy and pasted it from a word document!*