On this week's kitchen cavemen we do a joint effort of Osso Buco!
Literally meaning "with bone" in Italian, this dish involves braising veal or beef shanks in a delicious broth. The result should be a wonderfully rich stew and flavorful, fork-tender meat. Also, lets not forget the bone marrow, which is a delicacy that can be eaten with a spoon or spread on crusty bread.
We used this recipe. Just pictures and captions this week:
Carrots, onions, and celery impart the base flavor for the broth. It's called a "mirepoix." Yeah, we don't know how to pronounce it either.
Instead of veal, we used beef shanks. They have more meat and a 'beefier' flavor. This comes down to a taste and money preference.
Brown the meat on all sides, including the edges.
All browned, ready for braising. Notice the marrow, which was previously hard, is beginning to soften.
Add veggies in the same pot.
Sweat and brown the veggies. Your apartment should smell awesome now. Then add tomato paste and let it sautee for a minute or two before adding the broth and meat.
Add meat, cover, and let simmer. If possible, use a dutch oven pot which transfers and holds heat better.
Grate some parm in the meantime. You'll always need it when cooking italian.
Remove beef and let the broth thicken. Refrain from eating.
Add the shanks atop veggies and ladle over the thick sauce. YUM.
Osso buco is traditionally served with risotto, salad, and a topping of gremolata, which is minced garlic, parsley, and lemon zest. We also finished with spiced-wine poached pear and vanilla ice cream. This is a fantastic dinner to impress company.
Next week: Chicken Tikka Masala!
