Osso Bucco, My Way
Osso Buco is a fabulous preparation of shanks, slowly braised for hours in a wonderful sauce. Classically they are veal, however lamb shanks seem to be sneaking their way into the popular ranks. Here is my version, not too fussy to prepare, certainly not expensive, and the accolades, well cover your ears. This recipe almost rivals the Pork Tenderloin with Stilton sauce, if that is possible.
6 veal shanks, cut for the hind shank
5 tablespoons olive oil
4 tbsp. butter
1/2 cup unbleached flour
2 large onions, diced fine
2 medium carrots, diced fine
1 celery stalk, diced fine
3 large garlic cloves, minced
1/2 bunch parsley, minced
3 cups canned Roma tomatoes, chopped, with juice
2 sprigs fresh sage
2 bay leaves
1 cup beef stock, (I use MAJOR stock because of no MSG)
1 cup red wine
Sea salt to taste
Fresh ground pepper to taste
1. In a large heavy bottomed cast iron pan or skillet, heat 2 tablespoons each of oil and butter. Dip the veal shanks into the flour, shaking off the excess and sear them in the hot pan for about 4 to 6 minutes until golden brown on both sides. Remove and set aside.
2. In the same pan heat the remaining butter and oil. When hot add the onion, carrots, celery, garlic and parsley. SautÃ© for 10 minutes until soft.
3. Add the tomatoes, sage, bay leaves, stock, wine, sea salt and pepper. Cook over medium heat for abut 15 minutes so that the flavors marry.
4. Preheat the oven to 350F. Spoon a small portion of the vegetable mixture on the bottom of the baking pan. Arrange the veal shanks on top in a single layer. Top with the remaining vegetables.
5. Cover the pan with foil and bake for 2 1/2 to 3 hours. Check the pan from time to time to ensure that it doesn't dry out. Add a little more wine if required.
6. To serve, transfer the shanks and the pan juices to a serving platter and sprinkle with chopped parsley.
Copyright Â© Caren McSherry