Ossobucco, a northern Italian dish, came to mind recently when I bought a new paperback by Stuart Woods the other day, as one of the main characters in his books, Stone Barrington, always asks for this dish when he visits his favorite Italian restaurant.
Ossobucco in Italian literally means "bone with a hole", and consists of slowly cooked veal shank which is cooked until tender. It is often served with risotto or pasta, but can also be served with fresh vegetables such as asparagus. This recipe includes carrots in the sauce, but these are optional.
- 1/2 cup all purpose flour
- 6 slices veal shank, each 1 1/2 inches thick, tied with kitchen string
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 medium carrots, sliced
- salt and freshly ground pepper to taste
- 1 cup dry white wine
- 2 cups meat stock
- 1/4 cup chopped fresh flat-leaf Italian parsley
- 2 small cloves crushed garlic
- 1/2 teaspoon grated lemon zest
- Spread the flour on a plate and dust the veal, tapping off the excess. In a large, heavy pot over medium heat, melt the butter with the olive oil. Add the veal and cook on the first side until golden brown, about 4 minutes.
- Turn the meat and add the onion, carrot and 1 crushed garlic clove to the pan, scattering it around the pieces of veal. Sprinkle with salt and pepper. Cook until browned on the second side about 4 minutes.
- Add the wine, bring to a simmer and cook for 1 minute. Add the stock and bring to a simmer. Reduce the heat to low and cook, covered, turning occasionally, until the meat is tender, 1 1/2 - 2 hours. (The dish can be prepared up to this point, cooled, covered, and refrigerated for up to 24 hours. To continue, reheat gently over low heat for 20 minutes).
- Combine the parsley and remainder of the garlic on a cutting board and finely chop together. Transfer to a bowl, add the lemon zest, and toss together. Scatter the mixture of the veal. Baste the veal with the sauce and simmer for 5 minutes longer.
- Transfer to a warmed serving dish or individual plates and serve at once with risotto, pasta or vegetables.