Osso Buco ▶
Osso buco, braised veal shanks, is an Italian dish traditionally served with risotto. This is a fine dish to make a day ahead and reheat before serving.
- Bacon - 4 slices, chopped
- Onions - 1 pound, cut into large dice
- Carrots - 3, peeled and cut into 1/2-inch pieces
- Garlic Clove - 1, minced
- Tomato paste - 2 tablespoons
- Flour - 1 tablespoon
- Dry Red Wine - 4 cups
- Chicken Stock or Broth - 4 cups
- Beef Stock or Broth - 4 cups
- Brandy - 2 tablespoons
- Cornstarch - 2 teaspoons
- Unsalted Butter - 1 tablespoon
- Salt and freshly ground pepper to taste
- Oil - 1 tablespoon
- Center-Cut Veal Shanks - 4, 2 inches thick
- Sugar - 1/4 cup
- Kumquats - 8, thinly sliced
- Champagne Vinegar - 1 tablespoon
- Dry Vermouth - 1 tablespoon
In a large casserole, cook the bacon until crisp and remove the bacon. Saute the onions, carrots, and garlic in the fat until browned, about 10 minutes. Add the tomato paste and cook over low heat, stirring occasionally, for 5 minutes. Stir in the flour and cook over low heat, stirring constantly, for 5 minutes. Add the red wine and cook over low heat for 30 minutes, or until reduced by half. Stir constantly near the end of the cooking time. Add the stocks or broths and simmer for 45 minutes. Remove from heat and strain through a fine-meshed sieve. Mix the brandy and cornstarch together. Add to the sauce, stirring until thickened and smooth. Stir in the butter.
Preheat the oven to 375 F. Season and oil the veal shanks. Place the shanks in an ovenproof casserole and bake for 15 to 20 minutes, or until lightly browned. Add to the sauce and cook over low heat, partially covered, for 2 hours, or until fork-tender.
Risotto or fettuccine garnished with basil sprigs
Place the sugar in a saute pan or skillet over medium to medium-high heat. Stir to caramelize slowly and evenly. When the sugar turns golden brown, add the kumquats, vinegar, and vermouth. Cook until the sugar is melted and most of the liquid has evaporated, about 5 minutes. Remove and let cool.