Osso Bucco

16 02 2010

 

When the funk settles in like a wet dampness, troubling your very bones you need something to lift your spirits. A bowl of osso bucco with some homemade bread slathered with truffle butter and a tall Italian (wine) are the perfect prescription.

Osso Bucco

  • 6 large roughly 2 inch-thick veal shanks.
  • Butcher’s twine
  • 2 cups AP flour
  • 1 tbsp salt
  • 1 tsp fresh cracked black pepper
  • 3 tbsp Emeril Creole seasoning
  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1 1/2 cups white wine ( in two ¾ cup batches)
  • 1 cup onion, finely chopped
  • 1/2 cup carrots, finely chopped
  • 1/2 cup celery, finely chopped
  • 1 tbsp minced garlic
  • 1 leek, finely chopped
  • 3 to 4 cups chicken stock (light or dark)
  • 8 fresh plum tomatoes, seeded and chopped or 1 1/2 cups drained canned plum tomatoes, chopped
  • a cheesecloth bag containing 6 fresh curly parsley sprigs, 6 fresh thyme sprigs, and 2 bay leaves
  • 2 tbsp veal demi-glace
  • salt and fresh cracked black pepper

Gremolata

  • 1/2 cup minced fresh flat leaf Italian parsley
  • The zest of 1 lemon

Preheat the oven to 325°F. Heat a Dutch oven to high heat over the stovetop. Make sure it is hot. Season the AP flour with Emeril Creole spice, salt and pepper. Pat the veal shanks dry. Tie them with Butcher’s twine (to hold the meat together after cooking) then dredge them in the flour, shaking off the excess. Add the butter and oil over moderately high heat until the butter stops foaming then is brown the veal shanks. Do not add all the shanks at once as this will drop the temperature. We are looking to form a browned crust, not cook the veal through.  Add more butter and oil as necessary. After the meat has formed a crust, remove from the Dutch oven. Add one of the ¾ cup measurements of wine to the Dutch oven to release the fond on the bottom. Scrape all those bits loose with a wooden spoon.  When almost all the wine has evaporated add a little butter and olive oil. Then add the onion, carrot, celery, garlic and leek until the vegetables are softened. Allow the vegetables to form a layer on the bottom. Then add back the veal shanks and any juices from the platter upon which they rested. Add the remaining wine and stock so it comes about ¾ the way up the shanks. Cover the top of the shanks with the tomatoes and place the herbs in the cheesecloth over the shanks. Salt and pepper to taste. Bring the liquid to a simmer over medium heat. Then cover and place mixture in the oven for 2 ½ hours, or until the veal is tender. Remove the shanks and set aside. Strain the liquid making sure to press the vegetables so all the juice is extracted. Return the shanks to the bottom of the Dutch oven. On the stovetop over high heat add the juices. Add the demi-glace to the juices and reduce by about half, until it is slightly thickened. Pour the sauce over the shanks and cook, top removed for another 10 minutes. In a bowl, combine the lemon zest and parsley to make the gremolata. Remove the shanks, place on serving platter and remove the twine. Top with the gremolata.

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3 responses

16 02 2010
Rebecca

wow this looks so moist and tasty

17 02 2010
whatscookingwithdoc

Thanks Rebecca,
Love braising tough cuts!

17 02 2010
partnersinwineclub

What a beautiful photo and dish Doc! One of my favorites, did you see the one I made with a curry twist? Great cut of meat to work with too!

What wine did you pair with it? Can you write me a prescription for this, LOL!

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