Wednesday, November 9, 2011

Veal osso buco

Veal osso buco is just veal shank, cooked down low and slow until tender and juicy. The shank is sliced crosswise, so you get a hunk of meat with a hunk of bone in the middle.

The recipe I was using called for 8 veal rounds, but I only had 2 (those suckers are expensive), so I adapted it a bit.

2 (or more) veal rounds
olive oil
1/2 onion, chopped
1 carrot, chopped
1 celery, chopped
3/4 cup white wine
1/2 cup chicken stock
bouquet garni: parsley, thyme, oregano and a bay leaf tied up in cheesecloth

Heat the olive oil in a small Dutch oven and sear the veal on all sides until browned. Set those aside, add a little more oil, and cook the veggies until soft. Add the veal back in, along with the bouquet garni, and add the liquids. They should come halfway up the sides of the veal. Cover and bake in a 350-degree oven for an hour. Flip the veal over, and bake for another hour (or until tender and pulling away from the bone).

I served mine with some sauteed bok choy--not the most traditional of sides, I know, but the tanginess of the greens offset the sweetness of the veal very nicely. I also topped it with a roughly chopped mixture of sorrel, sage, parsley, and lemon zest.

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