04/20/2021
Last night I cooked Osso Buco and it turned out so good! The bone marrow spread on baguette toast was phenomenal. For those of you who have never tried this dish, WHAT ARE YOU WAITING FOR?!
Osso Buco is a classic Milanese veal shanks and bone marrow slowly braised in wine and served with hearty vegetables and garnished with gremolada. It is a dish inspired by one of my trips to Milan many moon ago. The classic dish is served with risotto but I like to eat it with mashed potatoes.
Ingredients
4 (1- to 1 1/2-inch-thick) pieces osso buco (veal shanks) (about 3-4 pounds total)
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1/4 cup (60ml) extra-virgin olive oil, plus more if needed
1 tablespoon unsalted butter
1 large yellow onion, minced
2 medium carrots, minced
1 celery rib, minced
4 medium cloves garlic, minced
1 cup of dry white wine
3/4 cup of homemade or store-bought chicken stock
1 can peeled whole tomatoes, seeded and drained
3 fresh thyme sprigs
1 bay leaf
For the Gremolada:
2 tablespoons finely minced parsley leaves and tender stems
Zest of 1 lemon, finely minced
6 medium cloves garlic, finely minced
Mix all ingredients in a bowl, set aside- to garnish on top of the veal shank to serve.
Sear all sides of the veal shank, place the minced garlic, shallots and onions in the same pan. Sprinkle flour on the meat, then add the peeled tomato, and the wine into the pan. Then add butter and seasoning. When the content begins to simmer, add all the vegetables.
Cook in med heat until the wine reduction starts to simmer, then add the chicken stock. Then place in the oven and roast at 350 degrees for 90 minutes. When you remove it, garnish the mashed potatoes and vegetables with the gremolada, then place your veal shank. You can finish by taking the left over juice from the pan and drizzle over the veal and mashed potatoes.
Try spreading the bone marrow onto a toasted baguette for a piece of decadent heaven.
