Whenever I go to a restaurant that serves Osso Bucco on their menu, I pretty much look no further and order it. I love Osso Bucco and it's such a treat to go somewhere where it is being served. The last time I had Osso Bucco was a few months ago at Ceviche in Tampa. Prior to that I had it at The Cellars Restaurant in Daytona Beach, FL in 2010. And before that it was at Canoe Restaurant in Atlanta, GA on New Year's Eve 2006.
True, I can make it but veal shanks are so hard to find around here. True, I can substitute beef or lamb shanks for the veal, but then it wouldn't be called Osso Bucco. Anyhow, when I received this month's theme for HouseHold6 Cooking Club, I knew I would have to make this. I knew that I would have to drive an hour to get my veal shanks, carry them back in an iced cooler and cook them that night. I made the trip worthwhile by inviting some friends to join me on my trip to an Italian market in St. Petersburg, FL - it is the only place that I've seen Osso Bucco sold. Of course it wasn't the only thing I got from there. I pretty much came out of there not only with my veal shanks but also a couple of bottles of Valpolicella, 2 packs of Biscoff cookies, a dozen of their sooooooo good Short Bread Cookies, some cheeses, fresh cheese Tortellini, salami, pancetta and a nice lunch of fried grouper sandwich garnished with spicy mayo. It was truly a worthwhile trip.
The theme for this month's HouseHold6 Cooking Club is:
Prepare a dish that you have never made before but always wanted to try. Tell us why you have taken quite some time to make this dish.
Typically Osso Bucco is prepared braised in tomatoes. I did find a tomato-less recipe from Marcella Hazan's Essentials of Classic Italian Cooking. It was such a simple preparation. This is not a dish that can be made in a short period of time since the slow braising allows the meat to become fall off the bone tender. The end product was a delicious, filling and hearty dish, not to mention expensive that you really have to have an appreciation for it. But.worth.it. Honestly, cost and difficulty finding Veal Shanks nearby are the only reason why it's taken years to make this dish. But, I've conquered it and I told my kids we'll have it again in 6 months.
Recipe Adapted from Marcella Hazan
Prep and Cook Time: approximately 3 hours and 20 minutes
You will need: large dutch oven
4 2-inch cut Veal Shanks (Osso Bucco)
1/4 cup Olive oil
2 tablespoons unsalted butter
fresh ground pepper
1/2 cup dry white wine (Chardonnay or Sauvignon Blanc)
2 tablespoons lemon peel
5 tablespoons chopped parsley
1. Heat oil and butter in dutch oven over medium high heat. Dust veal shanks with flour. When foam from butter begins to subside, brown each side for 5-7 minutes. Transfer to a serving platter then season all over with salt and pepper.
2. Remove dutch oven from heat and slowly add 1/4 cup of wine. Scrape any brown bits with a wooden spoon. Return veal in pan to include any liquid on the plate. Pour remaining wine on top. Cover but leave a small opening. Simmer on low for 2 1/2-3 hours. While veal is simmering, check that there's enough liquid. If not, add 1/3 cup of warm water at a time throughout the cooking process. Liquid is low when you notice the bottom of the pan is almost dry.
3. After 2 1/2 - 3 hours, transfer veal in a serving platter. Increase the heat for the dutch oven to medium. Slowly add in 1/4 cup water to loosen gravy. Stir in lemon peel and parsley, cook for 2 minutes. Remove from heat and pour on top of veal shanks. Serve.
Enjoy this Saraplicious! Dish.