Monday, November 30, 2009

OSSO BUCO

WOW! What a a great weekend.  What a wonderful Thanksgiving.  God is good!  It was so great having so many of the family here for a few days.  Now on to the next Holiday.  Cookies, cookies, cookies.  But before we get into that today I want to give you a recipe from my sister.  It was one of my Mother's favorites.  I don't know the origin, I just know it is amazing.  Here then in direct quote from Linda:

I have tried many recipes for this dish because it was something Mom craved.  We used to order the veal shanks from the butcher and as soon as they came in I could make this dish.  We would love it, eat it and start dreaming of the next time I would make it again.  It is a winner in our book.

OSSO BUCO
4 tblsp olive oil
1/2 cup flour
4 veal shanks
2 cup chopped onions
1 cup diced celery
1 cup diced carrots
2 tbls chopped fresh thyme
1 tbls chopped fresh rosemary
2 bay leaves
2 tsp salt
1 1/2 cups red wine
1 quart beef stock
1/4 cup chopped fresh parsley
1 lb orzo
1/2 cup finely grated parmesan for serving.

Dredge: 1/4 tsp each of paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme.

Preheat oven to 350 degrees

Heat a large heavy pan over medium heat.  Add the olive oil and heat until very hot.  In a shallow bowl or plate combine the flour and the dredging spices.  Dredge the shanks in the seasoned flour mixture.  Shake to remove any excess flour, then transfer shanks to the pot and saute until well browned on all sides.  Remove the shanks and set aside.  Add the onions, celery and carrots to the pot and saute until softened and lightly browned around the edges.  Add the garlic, bay leaves, thyme, rosemary and salt and pepper.  Cook all for one minute.  Deglaze the pot with the red wine, scraping the bottom of the pan to loosen any browned particles.  Add the stock and return the shanks to the pot.  Bring to a boil.  Cover the pot and transfer to the oven.  Cook until the shanks are very tender for about 2 and one half hours.

Remove from the oven and add the parsley and orzo to the pot and stir to distribute evenly.  Replace the cover and return the pot to the oven for 20 minutes.  Remove the pot from the oven and stir gently.  Cover and let sit for 10 minutes.  Serve immediately.  One shank per person on top of a bed of orzo.  Garnish with some of the cheese.

Oh boy, let's eat!  Mangia!

Ciao for now
Grayce

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