Bringing flavor, pizazz and panache to cooking

Larry and I were watching “Secrets of a Restaurant Chef” with Anne Burrell and she made Oso Buco.Later in the week, we were in our local HEB Grocery in lovely Livingston, TX, population 5,000, and they had beef shanks – they look like a steak but have a round bone in them. We went online and got Chef Burrell’s recipe and then adapted it to suit our tastes. This is really good. I know the Gremalata is an odd thing, but it really goes well with this. And this may sound a little gross, but when you’re eating this, give people a spoon and let them use it to eat the marrow out of the bone. It is really rich.

4-6 Veal or Beef Shanks, tied with string – ask your grocery store butcher for these if you don’t see them

Kosher salt

Extra-virgin olive oil

1 large Onion, coarsely chopped

2 Celery ribs, coarsely chopped

2 Carrots, coarsely chopped

3 cloves Garlic, pressed

Pinch crushed Red Pepper

3 Tbsp Tomato Paste

2 cups Sauvignon Blanc or other dry white wine

1 Bay leaf

Fresh Thyme tied in a bundle

Beef Broth

Gremolata, recipe follows

Coat a Dutch oven or a large wide pan generously with olive oil. Bring the pan to a high heat. Season the meat generously with salt, add to the pan and brown them very well on all sides.

In a food processor puree the onion, celery, carrots, and garlic to a coarse paste. When the meat is well browned on all sides, remove from the pan and reserve. Wipe out the pan, add a little new oil and bring to a high heat. Add the veggies to the pan with a pinch of crushed red pepper, season with salt, and brown them very well. Don’t skimp on this step because it will take a little while. Add the tomato paste and cook until it starts to brown, 3 to 4 minutes. Add the wine and reduce by half.

Preheat the oven to 375 degrees F. Return the meat to the pan. Add beef stock so the liquid becomes even with top of the meat. Taste the liquid and season with salt if needed. Add in the bay leaves and thyme bundle. Bring the liquid to a boil, cover with a lid or foil, and put the whole pan in the oven.

Cook for 1 hour. Pull the pan out of the oven and check the liquid level and the seasoning. Add more liquid, if needed, put to cover or foil back on, return the pan to the oven, and cook for another hour.

Remove the cover or foil and cook for 30 minutes. Remove the pan from the oven, remove the Osso Buco, and hold on a serving platter. Skim the fat off the surface of the sauce, if needed. Taste the sauce and adjust seasoning.

Remove the string from the Osso Buco. Serve the Osso Buco with sauce spooned over. Garnish by sprinkling the Gremolata over the Osso Buco. Serve with a spoon to scoop out the marrow.

Gremolata: Combine zest of 1 small orange or lemon, ¼ cup finely chopped fresh parsley, 1 small clove garlic, pressed, and 2 Tbsp horseradish (optional) in a small bowl.


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