Monday, January 13, 2014

Recipe Monday: Osso Buco Bianca Style

Osso buco is translated from Italian as “bone with a hole.” (Thanks Wikipedia!) I call it delicious! I first had this dish when I was in New York and saw it on the menu. It sounded tasty and whoooo doggies it was! It wasn’t cheap, but it also wasn’t a small dish. My plate could’ve been enough for two people. Most osso buco are cooked with white wine and served with gremolata. Mine is made with marsala and tomatoes, no marsala. Also, mine doesn’t have any seasoning, ok, bay leaves. Sorry, I lied. Yes, bay leaves, but that’s it. Everything else is the natural flavors of the foods. And who doesn’t love natural? (Why yes, that’s my Texas Tech snuggie taking a peek. Yes, this is 10:30 at night and I’m watching a recorded Downton Abbey under my snuggie in the living room. Yes, this was 2nd dinner. )

GOODS

1/3 cup flour (we used gluten free all-purpose flour)

salt ( a few tablespoons)

3 T unsalted butter

1 cup celery (finely chopped)

1 cup onion (finely chopped)

1 cup carrot (finely chopped)

3 or 4 cloves of garlic (sliced)

1/2 can of San Marzano tomatoes (I like that Cento brand)

1/2 tablespoon of Better than Bouillon (chicken or beef base, both are really good)

1 cup or so Marsala (yeah, I didn’t measure—you’ve never cooked with Marsala? That’s ok, it is a wine that you find near the Port wines. I don’t know if I’d drink it, but you could if you were desperate enough, I’m sure. It adds some great flavor, though. I use the Sperone Marsala brand that’s like $8 for a liter bottle)

Water (like a large glass or so, depends on how you like the sauce)

2-4 osso buco shanks

PROCESS

  1. In a bowl, combine your flour and salt, then dredge your shanks through the breading. Make sure all sides are generously coated.
    • Tip: I like to add a bit of salt to the shanks directly before dredging through. Set aside.
  2. On medium to low heat, add your  3 T of butter to a Dutch oven (or oven safe skillet). Once the butter is melted, add your shanks and lightly brown on all sides. Use some tongs for this. Once browned, remove from your dish and set aside on a plate. Now add the onion, carrot, and celery to the delicious brown butter and fat currently residing at the bottom of your Dutch oven. Let the veggies get soft. I could be about 5-8 minutes. Now add your garlic, your better than bouillon, tomatoes, and Marsala.
    • Tip: Feel free to take a generous swig of wine while cooking, maybe not your Marsala, but something else.
  3. Stir it up. Gently break apart the tomatoes with your spoon to give it a saucy feel. he he he…saucy-sauce RAWR!
  4. Mmmm…smells, good, huh? I let it cook for about 5-8 more minutes. You should have the beginning of a delicious looking & smelling sauce.
  5. Add your osso buco to the mixture. I like to place it in, then cover it generously with sauce. Now add your 3 bay leaves to the top. Go ahead, make it a fancy triangle, I won’t judge. It’s fun!
  6. Cover with your lid (or foil if you don’t have a lid for your pan) and let it bake for an hour and a half to two hours (check it at an hour and twenty minutes, because some ovens are speedy!).
    • Tip: Pour a generous glass of your wine you’ve been drinking and watch an episode of Downton Abbey or do a yoga for wine lovers workout.
  7. When your alarm goes off, check the awesomeness! If it is cooked (meat falling off the bone, braised goodness), then remove from the oven.
  8. Here is where some recipes will have you remove the meat, then reduce the sauce and blend it finely. Not me. I like the sauce to be chunky and feel like a veggie side dish with my meat.
  9. Let cool.
  10. Place meat with a generous amount of sauce in a large bowl and serve.
  11. Enjoy! (maybe with the rest of your wine!) Cheers!

2 comments:

Gen Santanelli said...

sounds delish!

E said...

That looks pretty darn tasty. Thanks for sharing!

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