Braised Osso Buco with Citrus Gremolata

I know what you’re thinking: that is one high-falutin’ recipe title right there. It sounds like something Frasier & Niles might eat and something you straight can’t afford. (I’ve neglected Frasier references for some time now, and as a Cheers cast member and spin-off star in his own right, that simply has to be remedied.)

In any case, I bought osso bucoItalian for “bone with a hole” – from the friendly Newman Farm folks at the Memphis Farmers Market, and I had absolutely no idea what it was. (I was aiming for pork belly, but the smallest portion they had was 11 pounds, and even on my fattest of days I might lose the battle against that much pork.)

The Chef later informed me that osso buco is simply a veal shank, meaning baby cow’s leg (which is obviously super sad but also pretty delicious – sorry PETA!). We braised this sucker for 3 hours, and it eventually fell right off the bone like the books say. Moo!

Osso Buco
2 lbs veal shanks
1 celery stalk, diced
1 carrot, diced
1 onion, diced
1 cup white wine
3 garlic cloves, minced
1 bay leaf
1/2 cup of beef or chicken stock
1 can of chopped tomatoes with juice
2 strips of orange zest
salt and pepper
few sprigs of fresh thyme

Citrus Gremolata
2 tbsp chopped flat-leaf parsley
1 tsp garlic, minced
1 tsp grated lemon zest
1 tsp grated orange zest

  1. Preheat oven to 300 degrees.
  2. Season shanks with salt and pepper. Heat olive oil in a dutch oven over high heat. Brown shanks on all sides.
  3. Remove shanks and add veggies. Saute until well carmelized.  Then add tomatoes, stock, thyme, bay leaf, orange zest, and garlic.
  4. Place shanks back in the dutch oven and bring to a simmer. Then cover and place in oven for 3.5 hours.
  5. Once shanks are pulling away from the bone, remove and puree sauce for a thicker texture.
  6. Top with sauce then gremolata. (The Chef cautions you not to skip this step because the gremolata really brightens up this dish.)
  7. Serve with Blue Cheese Mashed Potatoes and Sauteed Squash, Zucchini & Red Pepper.
About these ads

Leave a comment

Filed under Italian food, Main Course, Meat

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s