AN ITALIAN OSSO BUCO

Braised veal shanks are usually found on fine Italian restaurant menus.  On a rainy day, as we approach Fall weather, it’s a nice time to serve a comfort food dish for your family and friends.  It’s a great recipe for special occasions and holidays, because it can be made in advance, and heated when ready to serve.  “Osso Buco” means “hole of bone” because the marrow provides the rich flavor to the sauce.  Beef osso buco is an option, it’s more affordable and easier to find in your local market.

Ingredients:  Serves 4 people

·      4 pieces of veal shanks, about 2-3 inches thick

·      3 tbsps. of extra virgin olive oil

·      ½ cup diced carrot

·      ½ cup diced celery

·      1 medium onion

·      4 cloves of chopped garlic

·      4 sprigs of thyme

·      1 cup dry white wine or vermouth

·      1 ½ cups of chicken stock

·      Flour for dusting the meat before browning

·      Salt and pepper to taste

Gremolata:  a garnish for the osso buco

·      2 tbsps. of Italian parsley

·      1 tbsp. of finely grated lemon zest

·      2 cloves of garlic, minced

Directions:

1.       Preheat oven to 325 degrees

2.      Heat evoo in a large sauté pan on the stove top over medium heat

3.      Dredge the shanks in flour, brown in pan on both sides and remove

4.      Sauté the onions, carrots and celery.  Stir frequently until translucent

5.      Add the garlic and thyme till golden

6.      Return the shanks to pan and add wine and stock

7.      Bring to a simmer, cover the pan

8.      Cook in oven until the meat is tender, about 1-1/12 hours, it will easily fall off the bone

9.      Make the gremolata – combine the parsley, lemon zest and garlic in a serving dish

I serve osso buco over fettuccini pasta and sprinkle with the gremolata.  Some restaurants serve over risotto, polenta, gnocchi or mashed potatoes.  I like asparagus on the side as well.  Enjoy this dish and don’t forget to spoon out the shank marrow and enjoy the succulent flavor.