Osso-Bucco

In the early Spring we were at a dinner party with 14 or 15 good friends and our hostess announced her entrée while we were having a glass of wine and some hors devours. She warned not to eat too much because she was serving Osso Buco with Rissoto and it was going to be a challenge to finish if we were not hungry.
The announcement of the Osso Buco delighted me since it is one of my favorite dishes but I had never prepared it for company or even for ourselves at home..

It looked like a big deal to prepare and easily finding veal shanks where I live is problematic. The meal that Mary prepared that night dispelled all reasons for not trying Osso Buco at home. Mary and her husband have not always shared special recipes which I understand, but under pressure she released her Osso Buco to me to share.

I’m working on getting the secrets of a few other terrific dishes that she and her husband have served through the years. The release of the Osso Buco will have to suffice for now. Maybe I can get her to unlock the secret of her Flan recipe later this year.


Mary’s Osso Buco

Ingredients:

6 pieces veal shank 3” thick( with marrow bones)
1 cup flour
2 tbsp. butter
2 tbsp. olive oil
2 tsp. salt
½ tsp. freshly gound pepper
¾ cup chopped onion
¼ cup grated carrots
1 tsp. basil
1 tsp.. basil
2 tbsp. tomato past
1 cup dry white wine
½ cup water
2 tsp grated lemon rind
1 clove garlic
2 tbsp. minced parsley

Preparation:
Step 1. Roll veal shanks lightly in flour
Step 2. Heat butter and oil in a heavy sauce pan or Dutch oven
Step 3. Brown shanks very well
Step 4. Turn bones upright
Step 5. Add salt, pepper, onion, carrots and basil
Step 6. Cover and cook over low heat for 10 minutes
Step 7. Mix wine, tomato past and water and to pan.
Step 8.Cook for1 ¾ hours over low heat till meat is tender
Step 9. Add lemon rind, garlic and parsley> Cook for 5 minutes
Step 10. Discard garlic before serving

Service: Serve with boiled rice or plain risotto garnished with parsley

After thought: Summer is a great time but cooler weather opens up the possibility for preparing a host of meals that are really not part of our summer menu. Osso Buco is one such item. The cool weather that I woke up to this morning brought the Osso Buco to mind along with Braciole and a few other favorites that will be part of our fall family menu.

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