Sunday night, I made osso buco. I really adore osso buco, but I have to admit that it's because I love the marrow.
You start with some lovely veal shanks like this. I get mine at the farmer's market. For some unknown reason, I just can't find good shanks anywhere else. You salt and pepper the shanks and then cover them in flour before tossing them into a pot to brown on each side for five minutes each. Once they are all pretty looking (and mine here look a little overdone to me), you toss out the extra fat from the pot, then saute little cubes (almost a brunoise, if I could cut that regular) of celery, onion, and carrots. Once they are soft and yummy, you add a cup of white wine and let that cook until all the liquid is done. When that's done, add 1/2 cup chicken stock and 1 cup of canned tomatoes. Cook that down until there's about 1 cup of liquid left.
Then add the shanks, cover the pot with parchment paper so that it's just above the level of the shanks and liquid, and set into the oven. You want it at a nice simmer, not a boil, so check the pot after 15 minutes. After 40 minutes, flip the shanks. After two hours total or when the meat is falling off the bone, take em out! At this point, you are supposed to top it with gremolata and put it back into the oven uncovered to brown. Sadly, I was out of parsley, so no gremolata for us this time. But it was very tasty anyway!
We included some heirloom Purple Cherokees in with dinner to lighten it up. Sliced up and topped with some fleur de sel... YUM!
You start with some lovely veal shanks like this. I get mine at the farmer's market. For some unknown reason, I just can't find good shanks anywhere else. You salt and pepper the shanks and then cover them in flour before tossing them into a pot to brown on each side for five minutes each. Once they are all pretty looking (and mine here look a little overdone to me), you toss out the extra fat from the pot, then saute little cubes (almost a brunoise, if I could cut that regular) of celery, onion, and carrots. Once they are soft and yummy, you add a cup of white wine and let that cook until all the liquid is done. When that's done, add 1/2 cup chicken stock and 1 cup of canned tomatoes. Cook that down until there's about 1 cup of liquid left. 
Then add the shanks, cover the pot with parchment paper so that it's just above the level of the shanks and liquid, and set into the oven. You want it at a nice simmer, not a boil, so check the pot after 15 minutes. After 40 minutes, flip the shanks. After two hours total or when the meat is falling off the bone, take em out! At this point, you are supposed to top it with gremolata and put it back into the oven uncovered to brown. Sadly, I was out of parsley, so no gremolata for us this time. But it was very tasty anyway!
We included some heirloom Purple Cherokees in with dinner to lighten it up. Sliced up and topped with some fleur de sel... YUM!
1 comment:
Lamb has the best marrow!!! I don't know about other places, but in India they have utensils for eating marrow. Like long skinny spoons for you to scoop it out if you're not able to suck it out. Yummy!
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