Osso bucco alla Milanese
September 2, 2008 – 7:34 pm
Osso bucco (or ossobucco) is Italian for veal shanks. These are delicious braised and served alla milanese which is over saffron risotto . The blend of flavors will take you on a sensory excursion straight to Milan! If you are weary of shanks, or can’t find them, try the recipe with short ribs, just make sure that the ribs are at least 4 inches long and 1 inch thick. Trim excess hard fat and silver skin from both sides of meat.
Ingredients
3 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
1 dry bay leaf
2 whole cloves
1 cup frozen onions
1 tablespoon tomato paste
1 cup dry white wine
1 cup Red wine
3 cups chicken stock
2 springs fresh flat-leaf Italian parsley, chopped for garnish,
lemon zest ( optional)
Pat dry veal hanks with paper towels to remove any excess moisture, salt an pepper.
Heat canola oil until in a Dutch oven or large pot till almost smoking, Add veal shanks and brown all sides, about 3 minutes per side. Remove browned shanks and set to the side .
In the same pot, add the frozen onions. Season with salt and saute until slightly brown and translucent. Add the tomato paste and return browned shanks to the pan . Add the white wine, and red wine and reduce liquid by half, about 5 minutes. Then add 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone.
Every 15 minutes or so , turn shanks and add more chicken stock if necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
Carefully remove the cooked shanks from the pot and place in serving dish over our “easy orzo risotto”
Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and enjoy!
TOOLS:
A Dutch Oven:
We have our favorite 5.5 Qt from Le Creuset and a WalMart runner up with 6-QT capacity from a generic brand. They both faired well through the years with care . You are welcome to spend as much as you like, but the food will cook and taste the same. Uses all liquid based cooking which require low heat for a long time. A dutch oven has the incredible ability to brown meats on the cooktop, then fair the rest of the cooking in an oven, then go straight to the dinner table! Think : pot roasts, coq au vin, chicken a la cacciatore , goulash stews, soups and of course chili!
Lodge Color Enamel and Cast Iron 6 qt. Dutch Oven, Red
$52.35
Stumble it!
