I haven't made Osso Buco in ages and would be open to anyone's T & T recipe. I can get some real meaty shanks and I would love "the perfect" recipe.
I use Craig Claiborne's recipe from the NYTimes Cookbook--aged edition! It is tomato based and delicious. At some time in the past there was the discussion about tomato and non-tomato.I'll see if I have it on the computer.
Here you go.
OSSO BUCCO - Craig Claiborneveal shanks, 2" thick, 1/2# each, Flour for dredgingolive oil1 onion, sliced thin1 bay leaf 2 carrots, thinly sliced2 stalks celery, diced1/2C dry white wine2 1/2C canned tomatoes, undrained1tsp tomato paste1 clove garlic, crushed1 TBS grated lemon peelSalt and pepper2-3 TBS parsleyDredge shanks in flour. Heat oil in a skillet, ad shankes and brown on all sides. Remove to a warm platter.Add more oil if necessary. Add onion, bay leaf, carrots and celery and cook over medium heat 5 minutes. Add wine and simmer until all the wine has evaporated.Add shanks, tomatoes and tomato paste, cover and simmer until tender, about 1 1/2 hours. If necessary, add a small amount of wine or water during cooking.Remove shaks from the skillet and strain the sauce. Place the sauce and meat back in the pan andstr in parsley, garlic, lemon peel salt and pepper. Simmer 5 minutes longer.
I have a book like that book! The blue book is in dire need of rebinding and has served me well over the years. I got it in the 70's. Thanks for the recipe!
That's the one!!!
What a great book and to think that I was maybe 20 when I got it and actually used the book!
It was pretty much "top of the line" at that time, I think.
I still wander back to it often when other recipes seem just a tad off to me. The poor covers and spine though! No, duct tape will not do!
I still use the Linzer Torte, which may not be authentic but is easy and delicious.
Salmon mousse is another goodie for summer, but I've modified the heck out of it.
This is one of our favorite dishes. It always gets rave reviews when I serve it to guests. It's based on Marcella Hazan's recipe, but the proportions are different. I usually go the whole nine yards and make risotto Milanese, but it's great with soft polenta, noodles or mashed potatoes. IMO, the gremolata is a must.
OSSO BUCO WITH GREMOLATA
4 to 6 pieces veal shank, each about 2 inches thick
Salt and freshly ground pepper
1½ cups finely chopped onions
¾ cup finely chopped carrot
¾ cup finely chopped celery
4 cloves garlic, minced
1½ cups dry white wine or dry white vermouth
1½ cups canned plum tomatoes, drained and well crushed, 1/3 cup juice reserved
2 strips lemon zest (no white pith)
1 large sprig fresh thyme
1 large sprig fresh basil (about 6 leaves)
2 Turkish bay leaves
3 large sprigs flat leaf parsley
1 to 2 cups veal or beef stock, or canned, low-salt beef broth
Gremolata1 tablespoon grated lemon peel2 teaspoons finely minced garlic3 tablespoons finely chopped parsley
Tie each piece of veal tightly around the middle with kitchen twine and season with salt and pepper. Heat 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Flour the veal and brown well on all sides, regulating the heat so that the drippings do not burn. Remove to a plate. Add the wine to the skillet and boil for 2 minutes, scraping up all of the browned bits. Set aside.
Preheat the oven to 325F. Heat 2 tablespoons of oil in a heavy Dutch oven large enough to hold the veal in one layer. Add the onions, carrots, and celery, and cook until softened. Add the garlic and cook until fragrant. Add the wine from the skillet, the tomatoes and tomato juice, lemon peel, and herbs. Season lightly with salt and pepper. Add the shanks and enough broth to reach three-quarters of the way up their sides. Bring to a simmer, place a sheet of parchment over the pot and add the pot lid. Transfer the pan to the oven. Braise until the veal is very tender, turning once or twice, about 2 1/2 hours. Remove the shanks to a plate and tent with foil. Strain the braising liquid into a bowl (or a fat separator) and skim off the fat. Return the liquid and vegetables to the pan and simmer until the liquid has reduced and thickened lightly. Taste for seasoning and serve. (The shanks can be prepared a day or two in advance and refrigerated in the braising liquid. When ready to serve, gently reheat the shanks and remove them from the pan before reducing the liquid.)Meanwhile, combine the ingredients for the gremolata and set aside or refrigerate for a few hours. Remove the strings from the veal and transfer to plates. Spoon some sauce over the shanks and serve with the remaining sauce and the gremolata.
Edited 1/9/2006 10:46 am ET by lee
Pretty much the same. I haven't had much chance to have osso bucco in restaurants, but I was interested in whoever adamantly wanted a non-tomato recipe. It might have been Grasshopper.
I'm sure a non-tomato version is out there, but I've never had one, nor have I seen a recipe for an Italian version without tomatoes.
Thank you! I will be off to find the shanks shortly and I was going to try some veal demi-glace if I can find it, but more likely a good stock. There is an AJ's and a Trader Joe's near so I should have some luck in all departments.
I settled on the risotto Milanese when I came upon a Zucchini Risotto (made with orzo). I will make that decision later. I made the citrus risotto from The Zuni Cafe Cookbook and while it is a wonderful recipe, I don't want to take a chance that it might turn out a bit more citrusy than I want for this meal, plus there is already enough lemon in the recipe.
The orzo recipe is not specific about how to cut the zucchini, so I think that a julienne will do since I do not want chunks of zucchini.
Actually, the more I type, the more I think that the risotto would be perfect.
Thanks again for the recipe!
I don't know if using veal demi in lieu of stock is a good idea. The shanks themselves add a lot of richness and gelatin, and I'd be concerned that demi might result in a sauce that is too heavy and intense. If I were to use it, I'd replace some of the stock (or broth), but not all. Just my opinion.
The saffron in the risotto Milanese is a perfect foil to the rich veal and sauce, but I've served it over orzo, and it's very good. Don't know about adding zucchini. Do let me know if you opt for demi. I'm curious to hear what it does to the finished sauce.
Thanks and I was going to "beef" up the stock a little. LOL on the orzo! I have served the kids so many varieties of risotto, I am not sure that they want another!
I think that I will let them decide.
I'm fighting strep throat so I can't yell at you but BUT DO NOT USE DEMI IN OSSO BUCO!Think about this, the whole premise of osso buco is the veal bone for it's gelatine and marrow. Why would you want to disguise it or boost in this of all preparations? I'm crabby. Demi and stock are not interchangeable. It's not like green beans are like yellow beans but darker. It's more like boys and girls come from the same place but turn out differently.
If you're going to all the work of osso buco, serve the orzo with the sauce, as the sugo, and forget the damn zucchini. Why tamper with the great flavours of the osso buco with boring old zucchini? Serve a great salad afterwards.
LOL -- you really need to learn to express yourself. I didn't want to come across as strongly as you have, but of course you're absolutely correct.
Take care of that throat, and feel better soon.
Thank you Glenys and I hope that you get well soon. My daughter has strep and she is a little crabby as well...
I was reading a recipe that uses demi-glace, 2 tablespoons to, I think, 4 cups of stock. Certainly enhances/disguises. I will not use the demi-glace and I appreciate your thoughts.
I always have a salad for dinner and I will do either the plain orzo or the risotto.
I have to postpone this particular dinner until this weekend since we will be going out for our anniversary. Just gives me more time to hunt down the perfect shanks, even if it does take me on an 80 mile trip in pork country, to the butcher shop instead of 5 miles around the corner here in Phoenix!
I heard you loud and clear - even with your strep throat (so sorry!). And I love your comparisons!
Hope you feel better soon.
Finally, Osso Buco! I found veal shanks for $9.99 a pound in Harris Teeter yesterday. They have been as high as $26.99 a pound around here for months. I think that I just hit it right in a new store in Wilmington, NC. I just bought two, for the two of us, but they are a nice ones!
I will report back with the results...
If there is a BiLO, look there often, or even ask.
No Bi-Lo around here and I have never heard of that store chain. I guess they are all located in the western parts of the state.
There used to be a BiLo in Southern Pines or Pinehurst, but it moved out, I think...or they sold the land before it was built, or something. I'm going to have to figure out where to shop, without my beloved Central Market!
It won't be CM, but Harris Teeter's larger stores are very nice. And Fresh Market is a sort of wannabe. But there is only ONE Central Market!
I know! I might have to hit the bulk section and stock up on spices before I leave. It's been so nice to buy twenty cents worth of spice whenever I needed some, and never have to worry about how fresh it was. Oh well, Fresh Market does have some bulk spices, and I won't be too far from Johnson and Wales...perhaps I can drive over for some cooking schools?
My Osso Bucco recipes are similar to what I am reading here. An easy side dish is just pastina (Ancine diPepi). The gravy over this is delicious.....and real easy. Although I also like Polenta and Risotta. The Risotta you have to watch over and the pastina you can make the day before if you like and just reheat in the microwave or with a little gravy on the stove.
Acini de pepe, boxes and bags of it on the shelves in my home, especially for winter for soups. Sounds good and I would have never thought of it for Osso Bucco...thanks for the hint.
Just bought three big, meaty shanks at DeKalb Farmer's Market in Atlanta over the weekend, also got veal demi glace, so now I know what's for Sunday dinner!
I have reservations about using demi in lieu of stock or broth. See my post to Idocean1 below above.
Bring to a simmer, place a sheet of parchment over the pot and add the pot lid.
Do you mean cut a parchment to fit within the pot, touching the shanks? Or just a sheet of parchment as a barrier between the lid and the contents? I use the FC Beef Bourguinon recipe which calls for cutting parchment to fit within the pot, then shaping an insert of foil to fit down inside the pot before covering with a lid. I have used that technique for several braised dishes and it works well (a little time and a lot of foil). Just don't want to mess up my shanks!
You must use Madelaine Kamman's method. I use LC ovens for braising, the smallest size that I can get everything into in one layer. I place a sheet of parchment across the top of the pot, then the lid. When I have to use a larger pot and there's a good deal of head space, I cut the parchment to fit inside, directly on top of the meat, then place a sheet of foil over the top of the pot, under the lid.
Molly Stevens seems to favor putting the parchment onto the meat/broth surface. I think Glenys mentioned that first (for me).
Over The Fence
Taunton Home |
Books & Videos |
Contact Us |
Product recall information
Copyright Notice |
Taunton Guarantee |
User Agreement |
About Us |
Work for Us |
Contact Us |
Press Room |
| Subscriber Alert
© 2012 The Taunton Press, Inc. All rights reserved.