OSSO BUCCO.- A classic in the Milanese recipe book but beloved by people all over. Just the simple mention of "Osso Bucco" makes people's eyes glaze over. I don't know why so many consider this a hard dish to make, it has very basic steps and just simmer for a long time. The dish makes itself pretty much and delivers the !WOW! everyone likes..... Plus it makes the kitchen smell heavenly!What type of meat do you need? In Italy it's Veal Shank, but this is not so prevalent in the US and in Mexico, veal is a special order so it will be Beef Shank for us. Believe me, they won't notice the difference since it will cook enough to make it "fall-off-the-bone-tender"....
Osso Bucco contains the typical "mirepoix" mix used in many cuisines, so if you ever see this term you will know it stands for carrots, celery and onion, chopped evenly, so each is the same amount as the other, sauted in a pan with some oil or butter until tender, a classic beginning to many dishes to add flavor and texture. Then you add the also typical wine, can be white or red depending on the dish and used to "deglaze the pan" which means to make sure "the tasty bits" that have adhered to the bottom of the pan come off and integrate to the rest of the dish adding more flavor. This is called "adding a level of flavor" and up to this point you've added 3 levels of flavor: mirepoix, wine and tasty bits. You'll add even more level of flavors as the dish goes on....
I use my Pressure Cooker to prepare these types of "long & slow" dishes since it cuts the cooking time in half, otherwise you need a Dutch Oven type pan (heavy bottom with lid) so you can braise in the oven for 1 1/2 to 2 hours. Now you see the reason for the pressure cooker ("the bomb") which comes in handy all the time, for beans, soups, sauces, main dishes, etc.
To make the Osso Bucco, you'll need:
3-4 lbs / 1.5 - 2 K Beef or Veal Shanks, cross cut so you see the meat and marrow bone
Flour, for dredging so about 1/3 cup
1/2 cup oil
1 small onion, cut into 1/2 inch cubes
1 small carrot, cut into 1/2 inch cubes
1 celery rib, cut into 1/2 inch cubes
1-3 garlic cloves, peeled and either finely minced or pressed
1 Tbl Tomato Paste
1 cup wine, can be dry white or red, your preference
3 cups chicken stock, fresh is best but can be low-salt store bought
3 Tbls Parsley Leaves, flat leaf, chopped small
Kosher Salt and Fresh Ground Pepper
1 Tbl Lemon Zest
For Bouquet Garni: Spices for the dish:
1 Rosemary Sprig, fresh
1 Thyme Sprig, fresh
1-2 Bay Leaves, fresh
2 Cloves, whole
Cheesecloth, small square
Kitchen Twine
To make the Bouquet Garni: (Spice Packet)Place the Rosemary, Thyme, Bay Leaves and Cloves in the cheesecloth square and tie the cheesecloth with some twine to make a small purse. This will be placed into the dish to flavor it and make easy removal at the end.
The twine is also used to tie around each shank on the outside and hold the meat together around the bone during cooking. The meat will get very tender and fall off the bone and you want it to keep it's original shape for service. You cut the twine off when you serve.
To prepare the dish:
Place the flour on a dish, add salt and pepper to season.Take the shanks, dry off with paper towels, salt and pepper each on both sides. Dredge through the flour on both sides and shake off excess.
Now take your heavy bottomed pan, over medium-high heat, add the oil to hot and almost smoking and add the shanks to brown on all sides. About 3-4 minutes per sides. Set aside the shanks.
Using the same pot, add the onions, carrots and celery to the pan, add some salt to help to draw out the moisture and brown, saute for about 7-8 minutes until tender and almost translucent. Now add the tomato paste, mix into the vegetables and saute 2-3 minutes to loose the raw tomato taste. Mix well. Now return the browned shanks to the pan, add the wine to lift the browned bits from the bottom of the pan and reduce the wine by half, about 4-5 minutes. Add the Bouquet Garni you prepared ahead and 2 cups of the chicken stock, reserve the last cup of stock in case it is needed later. Bring to a boil, cover the pan and turn the heat to simmer.
The meat should cook about 1 to 2 hours, until the meat falls of the bone. Check every 15 minutes or so, turn the meat or adding more stock if needed, which means that the liquid in the pan should at least come up half way up the shank.
Once the meat is ready be careful removing from the pan as it will be very tender. Place on serving platter and cut the twine off. Remove the Bouquet Garni from the pan.
Pour all the vegetables and sauce from the pan over the shanks. Finish by garnishing with the chopped parsley and lemon zest. Serve and enjoy!
It might seem like a lot of steps but it's really not. Once you've made this dish you will be able to see that it's really an easy preparation plus this same preparation style can be used for many other dishes, in many countries dishes too. Good dish to master and have in your repertoire and can be for family Sunday Dinner or company! I hope you will try it and see!
Osso Bucco is traditionally served with another dish from Milan, Rissotto Milanese! Check my next post for this accompanying preparation that I will serve with the Osso Bucco! YAY!
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