ISO: ISO your favorite osso bucco recipe, please! I have a lamb neck in the freezer and

In Search Of:
H

heather_in_sf

Well-known member
Guy Arrone suggested that I cook it like an osso bucco, braised in red wine.

This us why Iove Twitter because you never know who will answer a food question!

I have been looking fir my old standby, which I haven't made in years, and I have idea where it is. I remember it had lots of chopped onions and garlic, wine and tomatoes, and it cooked in a Dutch oven at 300 for a couple of hours.

So please let me know what you do, I want to cook this next week. On a non-food related/sort of related note:I decided after reorganizing my freezer to stop being so depressed and get back to cooking good, healthy foods for myself. I know I will feel better if I have good food going on in my place. I'm still chugging away on my job search. There are some temp jobs coming up next week so I'm hopeful that I get picked for a temp to permanent assignment. They all pay so low but anything is better than what I'm getting now (zippo)!!

Hugs to you all...

 
This is similiar and utterly delicious. I seem to not have copied the source - my apologies.

Osso Buco

This dish is a specialty of northern Italy’s Lombardy region. It’s traditionally served with Risotto alla Milanese and gremolata, a mixture of garlic, parsley, and lemon. If you have the option, grate the zest into skinny strips rather than tiny bits; it makes a prettier garnish.

4 (1/2-lb) veal shanks, trimmed of all visible fat and cut about 1-inch thick
1/4 cup + 2 tbsp all-purpose flour
4 tsp olive oil
1-1/2 cups thickly sliced mushrooms
4 shallots, finely chopped
1 carrot, thinly sliced
2 celery stalks, finely chopped
1/2 cup dry white wine
1 garlic clove, minced)
1 cup (plus) low-sodium beef (or chicken) broth
1/4 cup minced flat-leaf parsley
2 tbsp grated lemon zest
2 tbsp fresh lemon juice
1 tbsp minced fresh rosemary, or 1/2 tsp dried leaves, crumbled
1 tbsp minced fresh sage, or 1/2 tsp dried leaves, crumbled
1 anchovy fillet, rinsed and chopped or 1/2 tsp anchovy paste (didn’t use)
freshly ground pepper, to taste
1 garlic clove, minced

Dredge the veal in the flour, set aside.

Heat the oil in a nonstick saucepan, then add the veal and brown on all sides. Transfer to a plate. Saute the mushrooms, shallots, carrot, celery, wine, and garlic, in the saucepan, scraping up any browned bits from the bottom of the pan, until the liquid is reduced to about 1/4 cup. Add the broth, half of the parsley, half of the lemon zest, the lemon juice, rosemary, sage, anchovy, and pepper. Return the veal to the saucepan. Reduce the heat and simmer, covered, until the veal is very tender, 1-1/2 hours; add water, 1/4 cup at a time, if the sauce looks too thick.

Meanwhile, make the gremolata. Mix the remaining parsley and lemon zest with the garlic. Serve the veal, topped with the sauce and sprinkled with the gremolata.

Points per serving: 6

 
I do, and think it really adds a lot to the dish, but I am a huge lemon fan.... smileys/smile.gif

 
You must log in or register to reply here.
Back
Top