James Allyn's... Oso Buco
Recipe Summary
Prep Time: 20 minutes
Yield: 10 servings
For this dish you will need 10 meaty Veal or Lamb shanks or Beef Chuck, 2 inches thick (each the size of your hand) Use your food processor to create different textures with the ingredients below.
Salt and pepper
1/2 to 2/3 cup all-purpose flour
6 tablespoons butter, divided
4 tablespoons extra virgin olive oil, 4 turns of the pan
1 large onion, chopped (20% more if using beef vs veal)
2 large carrots, peeled and cut into a fine dice
4 ribs celery, chopped (20% more if using beef vs veal)
6 to 8 cloves garlic, crushed (20% more if using beef vs veal)
2 sprigs fresh rosemary, stripped and finely chopped, about 2 tablespoons
1/2 teaspoon allspice
2 cups white wine (sauv. blanc)
2 (14-ounce) cans of S&W Stewed tomatoes (chopped) and 2 (6oz) cans tomato paste
2 cups chicken stock
2 (14-ounce) cans, cannelloni beans, drained
1 lemon, rind cut into pieces, Saffron
DIRECTIONS:
Preheat oven to 350 degrees F.
Place a large, heavy bottomed skillet on the stove and heat pan over moderate to high flame. Lightly salt and pepper the shanks and coat lightly and evenly in flour. Working in 2 batches, brown and sear the meat in the smoking hot olive oil, on all sides until nice and brown. Transfer the meat to a large oven roasting pan. After the browning pan has cooled, add butter to the pan and saute the root vegetables and crushed garlic 5 minutes, seasoning them with a little rosemary, allspice, salt and pepper. Add plenty of white (sauv blanc) wine to the pan creating a very loose sauce and simmer 2 to 3 minutes, this helps in lifting pan drippings up off the bottom of your pot.
Add the S&W Stewed tomatoes, tomato paste, chicken stock and white beans to the pan and remove from heat. Stir to combine sauce. Pour sauce and vegetables evenly over meat. Cover roasting pan tightly and roast for 3 1/2 to 4 hours at 250 degrees, until meat is very tender and pulling easily from bone. Baste meat in juices and sauce every 1/2 hour. In the last 1/2 hour, add lemon rinds to sauce.
To serve, place meat in a deep rimmed plate over the Risotto and spoon juices, beans and vegetable bits over and around meat. Top with a generous sprinkle of gremolata (below). then add your sauteed dark greens and crusty bread and/or garlic lemon potatoes.
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Gremolata Topping:
2 lemons, zested
8 cloves garlic, crushed
8 anchovy fillets in oil, drained
2 cup flat leaf parsley leaves, 6 handfuls
For the gremolata, chop the garlic; pull parsley leaves from the stems, and chop the leaves together with the garlic. Stir in the grated lemon zest and pile the gremolata in a bowl. It can be served separately from the osso buco, for guests to help themselves, or sprinkled on the dish just before it goes to the table.
