Saturday, April 12, 2008
That one night...
For a while now, I've been craving Osso Bucco.
The last time I had it, I'm pretty sure, was at SamB's in Bowling Green when I was hanging out with Baxter. For those of you that aren't counting, that was over 4 years ago.
Osso Bucco is a simple and extremely tasty dish. Unfortunately, Veal Shanks can be very expensive. Not so unfortunate, I happened to spot some on Special at Jungle Jims and -with Kerrie's Blessing- snatched them up.
Paired with a Parmesan Saffron Rissoto and a nice Trebbiano wine, this was a beautiful meal that was long overdo...
4 8oz Veal Shanks
Salt & Pepper
1 Small Onion
1 Stalk of Celery
2 Cloves Garlic, smashed
2 T Flour
2 Cups Dry White Wine
2 Cups Veal (or Vegetable) Stock
14.5oz can Tomato Puree
1 T Dried Basil
Preheat oven to 350F.
Season Veal Shanks with Salt and Pepper, set aside.
Dice Carrot, Celery, and Onion and hold in bowl to the side.
Smash garlic with the side of a Chef's Knife and set aside.
Heat a Dutch Oven or a Saute Pan with a lid over medium high heat. When hot, sear Veal Shanks on both sides. When nicely carmalized, remove shanks from pan and set on a plate.
Add Carrot, Onion, and Celery to pan and saute quickly for 3 minutes. Add Flour and stir continually until all the vegetables are coated. Add Garlic and saute for 1 minute.
Add wine and reduce by half.
Add Stock and bring to a boil.
Add Tomatoes and basil. Bring to boil.
Return shanks and any juices on plate to pan.
Put pan in oven, covered, and braise for 2 hours.
* - Be very careful removing the shanks from the pan after the 2 hours. They will be VERY soft and falling apart.
Also, who else saw The Office this week? Brilliant, no?