Osso Buco

Osso Buco is the perfect dish to serve on a chilly day.  It is also a great dish to serve to guests because it can be made in advance and won't be overcooked if your guests are late.  While it seems like there are a lot of steps, it is actually quite a simple and foolproof recipe.  Feel free to change up the herbs to suit your tastes.  I like to serve mine with polenta, but risotto would also be a great option.  Once you have served your delicious dish, be sure to save the delicious stew that the meat has been cooked in to make a fabulous minestrone soup.   You can either have it the next day or freeze it for up to a month. 

Osso Buco

-10 veal shanks, about 2-3 inches thick, tied around circumference with kitchen twine

-Kosher Salt and Freshly Ground Black Pepper

-Extra Virgin Olive Oil

-Canola Oil

-3 large Carrots, sliced into ¼ inch rounds

-1 large Yellow Onion, coarsely chopped

-3 Celery Ribs, coarsely chopped

-1 jar of your favorite Marinara Sauce (I currently love a brand called Mom’s)

-1 28 oz. can Crushed Tomatoes

-4 cups of Chicken Stock, homemade if you have it, low sodium if store bought

-8 cloves garlic, minced or crushed

-4 Tbsp. fresh Thyme, chopped

-1 small sprig fresh Rosemary

-2 rinds of Parmesan Cheese (see note below) 

-1/2 a bottle of Sauvignon Blanc or other dry white wine

-1 recipe of Gremolata

Directions:  Preheat oven to 350 degrees F. (You will most likely need to remove the top rack in your oven in order for the pot to fit.)  Sprinkle shanks liberally with kosher salt and pepper.  In a heavy duty pot, like a Le Creuset, heat about 1 Tbsp. each of olive oil and canola oil until almost smoking.  Place shanks in pan to sear each side, about 10 minutes total.  Do this in a couple of batches so that the pan is not overcrowded.  Remove seared shanks to a plate or pan, while searing the second batch.  Reduce heat to medium and add carrots, onions and celery and cook stirring often until golden and slightly softened, about 10 minutes.  Add the Marinara Sauce, Crushed Tomatoes, Chicken Stock, Garlic, Thyme, Rosemary, Parmesan Rinds, Sauvignon Blanc and bring to a boil.  Place shanks back into pot along with any accumulated juices on plate.  You may have to place the shanks sideways in order to fit them all in the pot in one layer.  Make sure shanks are covered at least ¾ of the way up, if not add a little more stock, crushed tomatoes or water.   Cut a parchment paper round to fit pot and place directly on shanks and cover pot with lid. Place in oven for 2.5 to 3 hours, or until meat is almost falling off the bone.  (This is why I tie the shanks so that the meat doesn’t fall off the bone)  To serve, place a spoonful of creamy polenta in the bottom of a shallow bowl and place shank on top along with a little of tomato vegetable mixture.  Since this is a very rich dish, I like to serve it with simply steamed haricots verts.  Sprinkle with a little of the Gremolata and pass extra Gremolata at table.  For those more adventurous eaters, try the marrow in the center of the bone-it is delicious.  Enjoy!

Gremolata

1 Bunch Italian Parsley, chopped

1 clove garlic, minced

Zest of 2 Lemons

Kosher Salt and Pepper

½ cup Pinenuts Toasted (optional)

Directions: Toss all ingredients together with a fork.

Note: The Parmesan rinds called for in the recipe are basically the hard, outer edge of Parmigiano Reggiano.  Some markets sell the rinds separately for a lower price per pound than the whole block of cheese.  If not, reserve your own when grating a block of parmesan for other uses.  It adds great flavor to soups and stews.