Veal Osso Bucco

In The Kitchen
With Peg Ensminger and Shep Kellam
Osso Bucco


Story by Christine Fillat

The height of fall inspires us to gather and share an evening of seasonal bounty—tender meat that falls off the bone into a glistening pool of rich stock, roasted vegetables, creamy risotto and a crisp sauté of peppers. Most Friday evenings, a group of neighbors who live in the North Shore community on the Magothy River, meet for a communal dinner. They have been at this for several years now, every one taking a turn hosting a meal in their homes. Members bring side dishes, appetizers, and desserts, and the host family prepares the main course. On this Friday night, Peg Ensminger and Shep Kellam, health care professionals at the Johns Hopkins School of Health, are fixing Osso Buco.

 

OSSO BUCO with GREMOLATA  (Serves 4)

For the OSSO BUCO:

• Four veal shanks, 1 1/2 inches to three inches thick. (Have the butcher tie each shank.)
• salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 2 cups dry white wine
• 1 medium carrot, cut into 1/4 inch rounds
• 1 medium onion, cut into 1/2 inch dice
• 1 rib celery, cut into 1/2 inch dice
• 3 garlic cloves, minced
• 1 tablespoon chopped fresh thyme
• 1 14.5 ounce can diced tomatoes, drained
• 2 cups chicken stock
• 2 bay leaves

For the GREMOLATA

• 2 garlic cloves, minced
• Zest of one lemon
• 1/2 cup chopped Italian parsley

 

1. Preheat the oven to 350 degrees

2. Season the osso buco with salt and pepper.

3. Heat the olive oil in an oven proof Dutch oven until hot. Brown the osso buco all over, making sure to brown the rounded sides, about 15 minutes all together. Remove the veal shanks and set aside.

4. Place carrots, onion, celery and thyme into the pot and cook until the vegetables soften and brown, about 9 minutes. Stir from time to time. Add the garlic and stir, for 1 minute. Add the wine, tomatoes and chicken stock and bring to a boil. Return the veal shanks to the pot. Add additional stock if the cooking liquid does not cover half of the meat.

5. Cover the pot and place in the oven. Cook for 2 to 2 1/2 hours, until the meat is falling off of the bone.

6. Combine garlic, lemon zest and parsley for Gremolata. Stir half of this into the pot with the osso buco when it is
done cooking.

7. Let the osso buco stand for 5 minutes before serving.

8. Use remaining gremolata as a garnish. Serve with risotto.

 

Go ahead and grab a glass of velvety wine and slip into your place at a table surrounded by close and dear friends, as aromas of the meal perfume the air.

 

Adapted from The New Best Recipe
by the editors of Cook’s Illustrated
and Molto Italiano by Mario Batali.

From Vol. 2, No. 7 2011
Annapolis Home Magazine