Osso Bucco is an ideal entrée for a winter dinner to make and prepare with or for friends. There are 3 Roasted Pepper blog posts (Osso Bucco, Creamy Polenta, and Tiramisu) and 2 references to previous blogs (Orange Arugula Salad and Roasted Peppers) that make up this hearty feast for a warm toasty evening with good friends.
1 tablespoon olive oil
1 clove garlic
1 fennel bulb2 carrots
1 cup veal or chicken stock
Pat veal shanks dry. Tie each shank around the center with kitchen twine to hold the meat in place around the bone. Place flour, salt, and pepper in a shallow bowl, dust veal shanks on all sides in seasoned flour. Heat a large sauté pan over a medium heat, add oil turn heat to medium high and add veal shanks so they sizzle when they hit the oil, turn heat back to medium. Make sure pan is large enough so there is room between shanks. Brown on top and bottom, then turn so the sides are browned as well. This process will take about 25 minutes. Browning the shanks well on all sides is a key to coaxing the best flavor from the meat and bone. Remove veal shanks from pan and set aside. Add wine to deglaze pan, cook 3-4 minutes and scrape all the brown bits off the bottom of the pan. Mix in tomato paste and set aside.
Slice leeks in half lengthwise and wash well to remove dirt and sand. Slice on a diagonal in one inch pieces using the whole leek, cut garlic in thin slices . Trim the fennel to just above the bulb, slice in half lengthwise, then into a one-inch dice. Cut carrots in a one inch dice as well.
Heat a large oven ready casserole or Dutch oven over a medium heat, add oil, leeks, and garlic, sauté until they begin to soften about 4 minutes. Add fennel and carrots, sauté 5 minutes. Add stock bring to a simmer, add wine mixture and nestle the veal shanks into the vegetables. Cover and place in a 325 F. oven for 2 hours, leave uncovered last 30 minutes. You can prepare to this point and refrigerate up to 3 days before serving.
one-half cup flat-leaf parsley
1 lemon rind and squeeze of lemon juice (use a Meyer lemon if you can find one)
Mince parsley and rasp lemon using a microplane
Leave string on until you place re-heated shanks on your serving platter. Re-heat Osso Bucco in 250 F. oven or over low heat on top of stove.
Heap Polenta (refer to Roasted Peppers blog recipe and video into the center of a large oval platter, place Osso Bucco around the outside and sprinkle with Gemolata. Squeeze about 1 tablespoon of lemon juice over the Gremolata. Enjoy!
Winter Evening Dinner Menu
- Roasted Peppers w/ rustic bread chunks (August 2009)
- Osso Bucco
- Creamy Polenta
- Broccoli Rabe
- Arugula, Pear and Gorgonzola dolce Salad (May 2010, substitute 2 Bosc Pears for oranges)