OSSO BUCO
Our nephew from Hawaii was stationed not to far from where we live now. He came for a couple of long weekends and one of them he made Osso Buco for us. I had never had it and the smell while it was cooking nearly drove us crazy it was so good. I don't make it often, but I think of Lance whenever I do. He wanted to go to Culinary school and ended up in Intelligence work instead, he swears he cooks on the weekends for his beautiful wife Anna.
Provided by Marsha Gardner @mrdick1950
Categories Other Main Dishes
Number Of Ingredients 16
Steps:
- Preheat oven to 375-degrees.
- Season shank all over with salt and pepper. Heat olive oil to smoking in a Dutch oven and brown shank on all sides, about 12-15 minutes. Remove shank and set aside.
- Reduce heat to medium and add carrots, onion, celery and thyme. Cook stirring regularly until golden brown and slightly softened. Add the tomato sauce, chicken stock and wine. Bring to a boil. Add shank back to Dutch oven making sure to submerge at least halfway in liquid. If there isn't enough liquid add more stock.
- Cover tightly and braise in the oven for 2 hours, then remove the cover and cook another 30 minutes, until the meat is nearly falling off the bone.
- While meat is cooking make the gremolita if you want to serve with your Osso Buco. In a small bowl combine all ingredients and sprinkle with salt and pepper, mix well by hand. Set aside.
- Remove Dutch oven from oven and let stand for 10 minutes before carving the shank and serving.
- I serve over a Parmesan Rissoto with the Gremolita on the side. You must have a good Italian bread and glass of wine with this meal or the experience will not be complete.
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