Thanks for being super patient with us as we complete our school year! I know we have been a little MIA from posting our recipes or experiences, but we are back and in full swing! With that said let me share the recipe for one of the dishes I grew up eating; OSSO BUCCO!
I know what some of you may be thinking; its spring almost summer why eat a dish that stewed and seems more suited for colder weather? Well, honeslty my only answer is why not? It’s delicious and there is no rules when it comes to what you enjoy eating or making.
For this recipe you will need veal shanks cut into pieces horizontally. I had about 10 pieces as I was cooking dinner for my whole family, so this recipe reflects that so adjust where needed. You will also need 1 cup all purpose flour for dredging, 4 small onions, 4 carrots, and 4 stalks of celery for your mirepoix, 3 cloves of garlic, 1 cup of wine (red or white, I decided to use white as that was what I had on hand), 1 cup of chicken stock, 4 tbsp tomato paste, 2 cans (450g/ each) diced tomatoes, and salt/pepper for seasoning.
To begin place a large saucepan with a drizzle of canola oil on medium heat. While you wait for the pan to heat up lightly dredge your veal shanks in the all purpose flour that has been seasoned with salt and pepper. If you are cooking for 4 people you will probably only need about 1/2 cup of flour. Place the veal shanks in the hot sauce pan and cook until golden brown. This helps cook the flour, which in the end will help thicken your sauce.
Once the veal shanks are nicely browned, add a drizzle og olive oil and your mirepoix. Let that cook doown until the onion is translucent. I used a food processor to chopped down everything as I wasn’y overly concerned with the shape of the vegetables, as the end result is suppoed to look like rustic. Once thouroughly cooke add the tomato paste. Make sure you cook the tomato paste out so that it doesn’t leave a metal taste. It should look more orange in colour than red once it has cooked out. Add the wine. Stir the tomato paste in, scrapping the bottom of the pan grabbing and extra bits…this little step will add a bunch of flavour to the end sauce. Let it simmer for 10 minutes cooking out the alcohol. Add the chicken stock and the crushed can of tomato. Let simmer for 10 minutes before adding the veal shanks back in the pan.
Once the shanks are in the pan lower the heat so it is at a constant low simmer with a lid on. Cook for 1 1/2 hours -2 hours or until tender. Periodically stir the sauce and flip the shanks to assure there is no burning or sticking.
This meat can be served with mash potatoes which is what I served it with this time, but traditionally it is served with polenta which is cornmeal cooked stove-top in a mixture of milk and water seasoned with salt, and finished with a cube of butter and parmesan chesse for a little extra creaminess and flavour. It is a dish that although can be very flavourful, can also be an excellent carrier of flavours as it is usally bland and absorbs whatever flavour you decide to add to it.
Osso Bucco with polenta is a traditional Northern Italian dish and can be served in most northern regions.