Autumn — a time to focus on recipes that cook low and slow

Written by Joy Paoletti and Judy Vig
Tuesday, 05 October 2010 23:00

It is already October; the temperatures are starting to drop and we are very excited to think about serving big bowls of piping hot stew, fragrant soups and comfort dishes that take a little longer to cook. When you think of Osso Bucco, you most likely think of Ossobuco alla Milanese, a fabulous recipe from Milan, Italy.

 

The people of Italy prepare this dish with braised veal shanks. They can be a little pricey; close to $8 to $9 per pound, but substituting a pork or beef shank will reduce the cost and be just as delicious. We have even tried boneless chicken thighs.

 

Right before serving, be sure to swirl into the pot a sprinkle of the gremolata mixture. The addition of these flavors is quite surprising.

Traditionally, we serve this rich dish over risotto or polenta, but mashed potatoes can be just as satisfying. If there are any leftovers, the meat can be shredded and tossed with any type pasta. Enjoy!

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Osso Bucco

1 sprig fresh rosemary

1 sprig fresh thyme

1 dry bay leaf

2 whole cloves

3 shanks, veal or beef

sea salt and pepper

all purpose flour, for dredging

1/4 cup olive oil

3 tablespoons butter

1 small onion, diced

1 small carrot, diced

1 stalk celery, diced

1 tablespoon tomato paste

1 cup dry white wine

3 cups chicken stock

 

Gremolata

Gremolata is a traditional Italian condiment made from finely minced parsley, garlic and lemon zest. It’s a nice way to wake up a heavy, meaty, braised dish, which is why it’s usually served with braised veal shanks.

 

3 tablespoons flat leaf parsley, chopped

1 tablespoon lemon zest

1 garlic clove, chopped

 

Prepare gremolata by combining all chopped ingredients and dusting the dish after it is plated.

Tie together the rosemary, thyme and bay leaf with twine; set aside. This will be the herb bouquet. For the shanks, pat dry with paper towels; they will brown better if they are dry. Season each piece with salt and pepper, and dredge into the flour; shake off the excess.

In a large pot, heat the oil and butter until very hot, and brown shanks on each side, about three minutes per side. Remove shanks and set aside.

In this same pot, add the onion, carrot and celery. Season with salt. Sauté until soft, about eight minutes. Add tomato paste and mix well.

Return the shanks to the pot and add the wine; reduce the liquid by about half, about five minutes. Add the bouquet and chicken stock, and bring to a boil. Reduce heat to low and cover pan. Simmer for 1 1/2 hours or until meat falls off the bone.

Turn shanks every 15 minutes or so. You can add a little more stock if needed. The cooking liquid should always be 3/4 of the way on the shank.

When done, remove the bouquet and remove shanks. At this point you can blend the sauce and vegetable with a hand blender. Always taste and re-season.