"Recipes are meant to be shared"...Ann Thibeault

Wednesday, January 12, 2011

Osso Bucco

 
Osso Bucco is one of those dishes that I could never get excited about.  Many Osso Bucco recipes contain
a can of tomatoes making the sauce more of a "tomato" sauce. And as much as I love tomato pasta sauces, it didn't appeal to me as a sauce for Osso Bucco.

Years ago I watched one of Lidia Bastianich's TV Series and in one of the episodes she prepare her Roasted Whole Veal Shank.  This recipe was from her cookbook  - Lidia's Italian Table.  I knew immediately that I would love this recipe and I was right.  I've made it often using the whole shank, but for just two, I adapt the recipe to make Osso Bucco.  The only tomato in the recipe is a squirt or two of tomato paste.


 I really should make this recipe more often as it is a favourite of both of us.

 You can't go wrong serving it over polenta or risotto.  



Last night I served it with a creamy polenta made with chicken broth, seasoned with garlic, salt and pepper  and finished with butter and fresh grated Parmesan.

 and rapini.

Finished off with  a dusting  of Gremolata.


Osso Bucco

Based on Roasted Veal Shanks from Lidia's Italian Table

Veal shank cut into pieces 1 1/2 inches thick.
6 tablespoons extra virgin olive oil
1 large carrot, chopped
1 small onion, sliced
2 cloves of garlic, crushed
2 tablespoons fresh rosemary, chopped
6 fresh sage leaves
1 cup dry white wine
2 cups chicken broth
1 tablespoon tomato paste
(I keep a tube of tomato paste in the fridge
Salt/Pepper

Preheat oven to 350°F

Heat olive oil in oven proof pan. Brown veal shanks. Remove from pan and add chopped carrot and onions. Saute until tender. Add garlic and saute for another minute. Add rosemary and sage, one cup of white wine, chicken broth and a squirt of tomato paste. Cover and put in the oven for approximately 1 1/2 hours or until the meat is tender. Check occasionally to make sure there is sufficient liquid.


Serve over Polenta or Risotto and sprinkle with Gremolata

Gremolata

3 or 4 tablespoons of chopped parsley
1 clove of minced garlic
Zest of one lemon

5 comments:

  1. I have been dying to find a recipe for osso bucco to try. I've never had it before, but it looks and sounds so amazing. I am definitely bookmarking this recipe!

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  2. Outstanding and I really like your choice of sides.

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  3. Real Comfort food Ann..

    I sometimes love to add a Gremolata on top.. I think it would go great with your recipe..Thanks so much!

    ReplyDelete
  4. I have never made Osso Bucco...come to think of it I have never even eaten it! I just may be missing out on something!

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  5. Gorgeous Ann...I recently ate Osso Bucco as one of Lidia's restaurants...Becco... and it was fabulous. It was served with a Farro Risotto...I have been meaning to make it at home ever since.
    I could reach right in and take a bit of yours!

    ReplyDelete

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