OSSO BUCO

Many years ago, I belonged to a dinner club, you know, the kind of group that would meet maybe once a month at the home of a member who would provide an interesting meal. While the idea was a good one, there was a tendency toward competition, which ultimately spoiled it for everyone. Toward the end, one member prepared this time-consuming and costly, but incredibly succulent dish. I've had it numerous times since then but John's recipe, given here, is still the best. This is a lot of work but worth the effort.

 

OSSO BUCO

(Braised Veal shanks)

serves 6

 

1 C finely chopped onion

2/3 C finely chopped carrot

2/3 C finely chopped celery

1/4 C butter

1 t minced garlic

2 strips lemon peel (you can use a vegetable peeler)

1/2 C vegetable oil

6 pieces veal shanks cut 2" thick

3/4 C flour, for dredging

1 C dry white wine

1 1/2 C beef broth, preferably homemade but boxed or canned will do

1 1/2 C canned Italian tomatoes, coarsely chopped, with juice

1/4 t dried thyme

2 bay leaves

2-3 sprigs fresh parsley

4 fresh basil leaves.

freshly ground black pepper (about 6 twists of the mill)

salt, only if necessary (the broth has a lot of salt in it.)

 

1. Preheat oven to 350 degrees.

 

2. Use a heavy casserole or Dutch oven with a tight -fitting lid just big enough to hold all pieces of veal in a single layer. (If your casserole isn't large enough, use two smaller ones, dividing the ingredients but adding 1 extra tablespoon of butter to each.) Put in the onion, carrot and celery and  butter and cook over medium heat on stove top for 8-10 minutes or until the vegetables soften and wilt. Add the chopped garlic and lemon peel and remove the casserole from the heat. 

 

3. Heat the oil in a skillet over medium high heat. Dredge veal all over in the flour. When the oil is ready (if a corner of the meat sizzles when inserted in the oil, it's ready), brown the veal thoroughly on all sides. (Be sure to brown the veal immediately after dipping it in the flour. Otherwise, the flour dampens and the veal will not brown properly.

 

4. When the veal is browned, stand each piece flat and side by side on top of the vegetables in the casserole.

 

5. Using a spoon, skim the fat from the skillet. Add the wine to the juices from the veal and boil the mixture briskly for about 3 minutes, scraping loose all the brown particles from the skillet. Pour this mixture over the veal in the casserole.

 

6. Using the same skillet, bring the broth to a boil and pour that into the casserole.

 

7. Add the chopped tomatoes with their juice, the thyme, basil, bay leaves, parsley and pepper. This broth should cover the meat. If not, add more broth.

 

8, Bring the contents of the casserole to a simmer on top of the stove. Cover tightly and place in the lower third of the preheated oven.

 

9. Cook for about 2 hours, carefully turning veal every 20 minutes or so. When done, the veal should be very tender when pricked with a fork and the sauce should be dense and creamy. (If the liquid in the casserole begins to cook away, you can add up to 1/3 cup of warm water. If there seems to be too much liquid, remove the meat to a warm platter, place uncovered casserole on stove top and reduce the liquid over high heat.)

 

10. Transfer the veal to a serving platter or individual plates, using care so that the meat won't fall apart. Pour the sauce from the casserole over the meat.

 

Note: In addition to the meat, the marrow in the cavity in the bones is delicious. Osso Buco is traditionally served with polenta but I find this too heavy. Steamed rice and green vegetable like peas makes a better combination. Serve with a light red wine like Merlot of Beaujolais.