Veal Osso Buco

I was first introduced to this traditionally northern Italian dish in a cooking class that I took at the Disney Institute at Walt Disney World back in the fall of 1999.  Since that time, I have tasted examples that range from mediocre to “change your life good” (Hello, little restaurant in San Francisco of which I can’t remember the name).  I have made several different recipes and have even had to wing it when I didn’t have one of the recipes handy (this is one of those dishes that once you get the basics of it, you don’t need that recipe to follow).

It’s no quick weeknight dinner and more suited to when you have several hours to prepare a meal.  But the end result is like velvet in your mouth and it has become one of my very favorite dishes in the world to both make and eat. 

Serves 2–4

 

Ingredients:

2-4 veal shanks cut approximately 1 1 /2” thick
Salt and freshly ground pepper to taste
1 onion, diced
2 carrots, diced
2 celery stalks, diced 
6 cloves garlic, minced
1/2 teaspoon dry thyme
1 tablespoon dry parsley
3 bay leaves  
1 1/2 cups dry white wine
1 (14 .5 ounce) can diced tomatoes  (drained)
1 1/2 to 2 cups low sodium canned chicken broth (possibly more if needed)

Gremolata
3 medium garlic cloves, minced or pressed
2 teaspoons minced zest from 1 lemon
1/4 cup minced fresh parsley leaves

 

You will also need:

Olive oil
Heavy shallow casserole with a lid (like a dutch or french oven)
Cooking twine
Spare bowl
 

Method:

Pre-heat oven to 325°. 

Tie each of the veal shanks snugly to keep them from falling apart in the cooking process.  Pat dry with paper towels and salt and pepper all sides.  Place French oven over high heat and add enough olive oil to coat the bottom of the pan.

Brown shanks for about 5 minutes on each side.  Transfer to a bowl and set aside.  Deglaze pan with about 1/2 cup of the white wine, scraping up browned bits from the bottom of the pan.  Pour into the bowl with the shanks and return pot to medium-high heat.  (Repeat this process until all shanks are browned.)

Add a couple of more tablespoons of olive oil to the pot.  Add onions, carrots, and celery and cook until soft and lightly browned (may take 5-10 minutes).  Add garlic and cook until fragrant (about 1 minute).   Turn heat to high and add remaining wine, 1 1/2 cups of broth, juices from veal shanks, bay leaves, parsley & thyme and tomatoes.  Return the veal shanks to the pot.  Make sure that the liquid just almost covers the shanks; add broth as needed to adjust the level of the liquid.  Cover pot and bring to a simmer. 

Once simmering, cock the lid of the pot so that it is slightly ajar and place in the preheated oven (325°).  Cook until meat is easily pierced with a fork but not necessarily falling off the bone (about 2 hours). 

Prepare the gremolata by thoroughly combining all three ingredients (garlic, zest & parsley). 

When the osso buco has finished cooking in the oven, stir half of the gremolata into the pot with the osso buco and season with salt and pepper to taste.  Allow the osso buco to stand, uncovered, for about five minutes.

Be prepared.  The smell is intoxicating.

To serve: remove the shanks from the pot, cut off the twine and place on the serving dish.  Ladle on some of the braising liquid with the vegetables & tomatoes (but discarding bay leaves).  Top with just a sprinkle of the remaining gremolata and serve immediately. 

Osso buco is traditionally served with Risotto alla Milanese which is a saffron infused risotto. 

It is easy to bump up the ingredients for more shanks to feed a large crowd.  You can easily do 8-10 shanks in a decent sized roasting pan.

 

Now in pictures….

 

Tie the veal shank around the middle.

 

Brown the shanks in oil on high heat and deglaze the pan with white wine.

 

Cook onions, carrots, and celery over medium heat until soft.  Add garlic and cook until fragrant.  Add white wine, chicken broth and canned diced tomatoes.  Return shanks to the pot, bring to a simmer then place in 325° oven for 2 hours.

 

While it’s in the oven, make the gremolata.

When it’s done, the meat should pretty much fall off the bone.  Stir in half of the gremolata and let stand uncovered for 5-10 minutes.

Serve alongside some risotto alla milanese (saffron risotto).

Risotto alla Milanese

This saffron risotto is the traditional pairing with veal Osso Buco. You can prepare this during the last 15-20 minutes of the Osso Buco’s cooking time

 

Ingredients:

1/4 teaspoon saffron threads
1/2 medium onion, finely diced
1 cup Arborio rice
1 cup dry white wine
2-3 cups chicken stock
1/4 cup heavy cream
4 tablespoons unsalted butter (divided into 2 tablespoon pieces)
1/4 cup Parmigiana-Reggiano

 

You will also need:

Medium sauce pan

 

Method:

Crumble saffron threads into white wine until ready to use.

Melt 2 tablespoons of the unsalted butter in a medium sauce pan.  Add onion and just a pinch of salt and pepper.  Sautee onion in the butter on low heat until very soft and translucent (up to 10 minutes). 

Add dry Arborio rice and cook until edges are transparent, but center is visible (around 3-4 minutes).  Add wine/saffron mixture and cook until most of the wine is absorbed into the rice.  Add chicken stock 1 cup at a time (or enough to barely cover rice) and cook slowly, and stirring frequently, until it is mostly absorbed.  Repeat several times until the rice is cooked through, but still firm in the middle.  When almost done, add heavy cream and allow to absorb. 

Remove from heat and add remaining 2 tablespoons of butter and Parmigiana-Reggiano cheese.  Season to taste with salt and pepper.

 

Peppered Balsamic Strawberries and Zabaglione

From 1999 Disney Institute “Taste of the World: Italia Cucina” Class

Serves about 6

 (I had intended to make this so that there would be some pictures, but I just didn’t get around to it. I will update with pictures in the future.)

Ingredients:

3 pints strawberries (good and ripe)
3 tablespoons balsamic vinegar (really good quality)
1 tablespoon water
3 tablespoons granulated sugar
1/2 teaspoon black pepper, freshly ground

Zabaglione:
6 egg yolks
1/3 cup granulated sugar
1/2 cup Marsala wine (sweet)*
Salt

*Other options: sherry, Madeira, sparking or dessert wines, bourbon, rum, Calvados or Frangelico.  Citrus juice and zest or spices may also be added along with the wine.

 

You will also need:

Heat proof mixing bowl and pan of simmering water (double boiler type set-up)

 

Method:

Strawberries:  Trim the tops from the strawberries.  Cut the berries into quarters and place in a mixing bowl.  Add the balsamic vinegar, water and sugar.  Stir gently to evenly coat the berries with the vinegar mixture.  Add freshly ground pepper (1/4 – 1/2 teaspoon to taste).  Allow to stand at room temperature for one hour for sugar to fully dissolve and flavors to blend.

Zabaglione:  In a heat-safe mixing bowl, combine the egg yolks, sugar, and salt.  Whip with a wire whisk until the eggs are pale and creamy, about 3 minutes.  Slowly add in the marsala wine. 

Place the bowl over gently simmering water (water should not touch the bowl). Continue whisking until the custard is thick and doubled in volume, 5-8 minutes, or just until it holds its shape.

To serve: Be creative with presentation.  Possibly layer strawberries and Zabaglione in a wine glass or spoon some of the strawberries into an ice cream dish and top with Zabaglione. 

The Zabaglione pairs well with any fresh fruit (berries and stone fruit especially) or even poached pears.  You may also serve with biscotti or other cookies for dipping.

Baked Ziti

Adapted from Cook’s Illustrated (March/April 2009, pg. 15)

This, my friends, is pretty much Italian comfort food at its best.  Baked Ziti can be vegetarian/meatless or you can add some Italian sausage for a different twist.  Half of this recipe feeds my family of 4 (2 adults and 2 grade school children) for two meals.  It is easy to make even a single recipe and freeze in smaller containers for later or to take a meal to a friend. 

 

Ingredients:

1 pound whole milk cottage cheese
2 large eggs
3 ounces grated Parmesan cheese (about 1 1/2 cups)
1 pound ziti
2 tablespoons olive oil
1/2 – 1 pound Italian sausage (optional)
5 medium garlic cloves (minced or pressed)
1 (28 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves (or 1 teaspoon dried)
1 teaspoon sugar
Salt/Pepper to taste
1 teaspoon corn starch (2 teaspoons if using whole milk instead of cream)
1 cup heavy cream (or whole milk)
8 ounces low-moisture mozzarella cheese (cut into 1/4 inch pieces)

 

You will also need:

Medium bowl
Large stock pot / dutch oven
12 inch skillet or another stock pot / dutch oven
13x9 inch baking dish

 

Method:

Preheat oven to 350 F.

Place 4 quarts of water in the large stock pot and bring to a boil.  While the water is heating, move on and do other things to get the sauces ready.  Once the water is boiling, add 1 tablespoon of salt to the water then the pound of ziti.  Cook the ziti for 5 minutes.  Drain pasta and leave in colander.  Do not wash the stock pot.  Take it immediately back over to the stove.  You’re about to use it again.

Lightly beat eggs in a medium bowl then whisk in cottage cheese and 1 cup of grated Parmesan.  Set aside.

If using sausage, remove from casings.  Put olive oil in the skillet and bring up to medium heat and add in sausage while breaking up into small pieces.  Cook until no longer pink.  Add garlic and cook until fragrant but not brown.  Stir in tomato sauce, diced tomatoes, oregano and basil (if using dried).  Simmer until thickened (about 10 minutes).  Off heat, stir in 1/2 cup of basil (if using fresh), sugar, and salt/pepper to taste.

Stir cornstarch into heavy cream (while it’s in the measuring cup) and pour into the (now empty) stock pot and put over medium heat.  Bring to a simmer and cook until thickened (3-4 minutes).  Remove pot from heat and add cottage cheese mixture and 1 cup of tomato sauce.  Allow to cool just slightly then stir in 3/4 cup of the diced mozzarella.  Stir well to combine.  Add cooked pasta and stir to thoroughly coat with sauce.  (Pasta will likely be all stuck together, but will gently come apart as it gets coated with the sauce.)

Transfer pasta mixture to 1 13x9 pan or two smaller pans and spread remaining tomato sauce evenly on top being sure to cover as much of the exposed pasta as possible.  Sprinkle the remaining diced mozzarella and grated Parmesan on top.  Cover with foil and bake for 30 minutes.  Remove foil and bake for an additional 30 minutes or until  bubbly and cheese on top begins to brown.  Remove from oven and allow to rest/cool for 10-20 minutes.  Garnish with fresh basil on top if available.

 

(My apologies for the complete lack of pictures.  I have no explanation other than I just have been too into eating this dish to take any.)

Italian Sausage Skewers

Ingredients:

1 cup tomato sauce (prepared marinara, spaghetti or pizza sauce works great)
2-3 tablespoon olive oil
Assorted fresh herbs, chopped (i.e. basil & oregano)
Salt and pepper, to taste

3 links Italian sausage, casing removed and cut into 15 thick chunks
1 medium onion, quartered and some layers separated
1 bell pepper (Green, Yellow or Red), cored & seeded, cut into chunks
1 zucchini or yellow squash, halved and cut into 1/4-1/2 " thick slices
1 tomato, cut into eighths


You will also need:

Skillet
Skewers
Grill
Tongs


Method:

If you are using wooden skewers, soak them in water first.

In a smallish bowl, combine the tomato/pizza sauce with olive oil, fresh herbs and salt/pepper to taste. Stir well and set aside.

In a skillet, pre-cook the sausage pieces over medium - medium high heat. (They take the longest to cook and I find that pre-cooking them a bit keeps the rest of the vegetables from getting burned.)

Turn on your grill. (I'm assuming everyone uses a gas grill. If you are using charcoal, then you are on your own.)

Assemble the skewers by alternating all the components but leaving off the tomatoes until the end.



Brush with the tomato sauce.



Grill over medium heat until sausage is done and vegetables are tender and have good grill lines. Brush with remaining tomato sauce as desired.



Serve over rice and enjoy.



This recipe was included in the summer recipe edition of the carnival, Works for me Wednesday at We Are THAT Family. Go pay Kristen a visit to find more summer recipes from around the blogosphere or add your own.

You might also enjoy this easy recipe for Tuscan (Inspired) Lamb Chops.

If you are visiting for the first time, hop on over to my regular blog about faith, family and food at Way More Homemade.

Italian Cheese-Stuffed Meat Loaf

1 1/2 pounds ground beef*
2 cups soft French bread crumbs
2 ounces (1/2 cup) shredded fresh Parmesan cheese
1/4 cup chopped fresh basil or 1 1/2 teaspoons dried basil leaves
2 eggs
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) can pizza sauce
6 ounces (1 1/2 cups) shredded provolone cheese
1 (7.25 ounce) jar roasted red bell peppers, drained & chopped
1/4 cup chopped ripe olives

Heat oven to 375 degrees F. Line rimmed baking sheet with foil; spray with nonstick cooking spray. In large bowl, combine ground beef, bread crumbs, Parmesan cheese, basil, eggs garlic, salt, pepper and 1/2 cup of the pizza sauce; mix well.

On large piece of foil, shape ground beef mixture into 12 x 10 inch rectangle. Top with provolone cheese, roasted peppers and olives, distributing evenly up to 1/2 inch of edges. Starting from 10-inch side, lift up the edge of the aluminum foil to roll the meat loaf up jelly roll fashion. Seal dges well. Transfer and place seam side down in foil-lined pan.

Bake at 375 degrees F for 40 minutes. Remove meat loaf from oven. Spoon remaining pizza sauce over loaf and bake an additional 15 - 20 minutes or until loaf is thoroughly cooked in center and meet thermometer registers 160 degrees F. Let stand 10 minutes before slicing.


*I usually substitute 1 pound ground beef & 1 pound sausage for the 1 1/2 pounds ground beef.

Spaghetti Sauce

1/2 onion, chopped
1 shallot, minced (not necessary, I just had it lying around)
2-3 cloves garlic, pressedcrushed red pepper flakes
1 lb ground beef (approx)
2 cans diced tomatoes
1 can tamato sauce
1 (small) can tomato paste
1-2 tbsp sugar
1/4-1/2 cup white table winea bunch of chopped fresh basiland oreganoand parsley

Salt and pepper to tasteI always saute my onions first in oil. Then add the shallots (if you've got 'em lying around) and garlic and saute until fragrant. Add ground beef (and any stray sausage you happen to find in your fridge that hasn't gone bad) and cook until brown. (that sounds weird) Then just start adding everything else. Be sure to taste as you go. And don't forget the salt and pepper... very important.

Tortellini and Sausage Soup

from Betty Crocker's Shortcut Cooking for the Smart Cook (copyright 1988)


1 lb bulk Italian sausage
1 medium onion, coarsely chopped
3 cups water
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
2 carrots, sliced
1 medium zucchini and/or yellow summer squash, halved and sliced
2 cans (10 3/4 ounces each) condensed tomato soup
8 ounces uncooked dried or frozen cheese- or meat-filled tortellini (2 cups)
Grated Parmesan cheese


Cook and stir sausage and onion in 4-quart dutch oven until sausage is light brown; drain. Stir in remaining ingredients except cheese.

Heat to boiling; reduce heat. Cover and simmer until vegetables and tortellini are tender. about 20 minutes. Serve with cheese.


Variation: use 1 can (15 ounces) garbanzo beans, drained, instead of tortellini.

Four Cheese Risotto

From Williams-Sonoma's Risotto cookbook (page 18)


7-8 cups (56-64 fl oz) chicken stock
1/4 cup (2 fl oz) extra virgin olive oil
1/2 cup (2 1/2 oz) finely chopped yellow onion
3 cups (21 oz) Arborio or Carnaroli rice
1 cup (8 fl oz) dry white wine, at room temperature
1/2 cup (3 oz) mascarpone cheese
1/3 cup (1 1/2 oz) crumbled dolcelatte Gorgonzola cheese
1/4 cup (1 oz) freshly grated Parmesan cheese
1/4 cup (1 oz) grated Asiago cheese
Salt and freshly ground pepper
2 tablespoons minced fresh flat-leaf (Italian) parsley

In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat.

In a large heavy saucepan, heat the oil over medium heat. Add the onion and saute until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.

Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup (2 fl oz) stock to add at the end.

When the rice is tender to the bite but slightly firm in the center and looks creamy (after about 20 minutes) remove from the heat and stir in the reserved 1/4 cup stock and the cheeses. season to taste with salt and pepper, sprinkle with parsley, and serve immediately.

Makes 6 servings.