Osso Buco

(From Post in Food Got To Love It May 18, 2005)

David Shaw wrote in his Matters of Taste column for the L.A. Times a very interesting article on having Osso Buco at three different dinner parties given by different hosts who do not know each other. Is this the new entree du jour? See the link for the complete article. See recipe from this article. Note David found this particular version of the three to be the best because of the Gremolata added at the end

Osso Buco Alla MilaneseTotal time: 35 minutes, plus 2 hours braisingServings: 6
Note: Adapted from "A Treasury of Great Recipes" (1965) by Mary and Vincent Price

Gremolata

1 1/2 teaspoons
grated lemon rind
2 tablespoons chopped parsley
1 anchovy, mashed
1/2 teaspoon minced garlic

Combine the lemon rind, parsley, anchovy and garlic in a small bowl and set aside.

Osso buco

1/4 cup flour
6 (3-inch-thick) pieces veal shank or shinbones with marrow
1/4 cup ( 1/2 stick) butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup finely chopped celery
1 1/2 cups finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped mushrooms
1 cup chopped seeded tomatoes
1/2 teaspoon crumbled dried sage
1/2 teaspoon rosemary leaves
2 cups white wine


1. Heat the oven to 350 degrees. Place the flour on a plate and dredge the veal shanks, covering all sides.
2. Melt the butter in a large heavy Dutch oven over medium-high heat. Add the veal and brown on all sides. Turn the bones on their sides to hold the marrow in.
3. Add the salt, pepper, celery, onion, carrot, mushrooms, tomatoes, sage and rosemary to the pot, surrounding the meat. Reduce the heat to low, cover and cook for 10 minutes.
4. Add the wine. Replace the lid on the pot and put it in the oven. Cook for 2 hours until the meat is very tender. The liquid will barely cover the bones.
5. Just before serving, stir in the gremolata.


Each serving: 329 calories; 31 grams protein; 12 grams carbohydrates; 2 grams fiber; 12 grams fat; 6 grams saturated fat; 132 mg. cholesterol; 520 mg. sodium.

Side dish to go with the Osso Buco:

This recipe is from Gourmet 123.

RISOTTO ALLA MILANESE (Makes 4 side dish servings)

3 Cups Chicken stock, simmering
½ tsp Saffron threads (a good pinch)
1/6 oz 2 Tbs Extra Virgin Olive Oil
½ Cup Shallots or white onions, finely diced
1 Cup Arborio Rice Rice 1.1 lb
2 Tbs Butter, cold, cut in small chunks
1 Cup Parmigiano-Reggiano, freshly shredded or grated,
7 oz Salt & Pepper, to taste

1. Place the saffron in a small heatproof bowl and cover with about ½ cup of Salt & Pepper, to tastechicken stock and allow the saffron to ‘bloom’ in the hot liquid.
2. Heat the oil in a large heavy-based pot. Keep the temperature at medium and add the diced onions. Cook for about 2 minutes until the onions are beginning to soften. Add the rice and, while stirring constantly with a non-metal spoon, cook for about 2 minutes until the rice begins to turns translucent and is well coated with oil.
3. Add about 1 cup of the hot stock. Be careful because it will steam and bubble rapidly. Cook, stirring constantly, until the stock is absorbed. Continue adding stock, about a half a cup at a time, allowing each addition to be absorbed before adding more. Never allow the rice to cook to a completely dry state.
4. After about 15 minutes, add the saffron-infused stock. The risotto will turn an intense yellow and develop a slightly earthy aroma. Continue cooking, adding any remaining stock, until the rice is tender but still firm to the bite. Each variety of rice absorbs moisture differently; the texture you are looking for is similar to creamy, thick oatmeal.
5. Remove the risotto from the heat. Add the butter and about two-thirds of the cheese. Stir gently allowing the butter and cheese to melt and blend throughout. Adjust seasoning, to taste, with salt and pepper. Spoon the risotto into warmed bowls, garnish with the remaining cheese and serve immediately.