Osso Buco - Dairy and Egg Free
Osso Buco translates to “bone with a hole” and let me tell you that the marrow that you find in the hole is absolutely delicious not to mention the “fall off the bone”meat that surrounds it. This meal is not complicated to make and will take a couple of hours of simmering on your stove or in your oven. I make it on my stovetop and pair it with creamy, dairy free, polenta. Check out the link for polenta recipe. (You can skip the tomato sauce because this Osso Buco recipe makes its own delicious sauce).
https://youtu.be/o9Ph6rzgpBw
For the Osso Buco you will need:
- 4 veal shanks - you can ask your butcher to cut them or you can find them already cut and packaged in your grocery store. The packaged ones are usually 1 to 2 inches thick. I used 4 packaged ones from my grocery store.
- Half a cup of flour for dredging the veal shanks ( salt and pepper to taste)
- 4 tbsps of vegetable oil to sear the meat in
- 1 large carrot - diced
- 1 large celery stick- diced
- 1 small onion - diced
- 2 garlic cloves - minced
- 2 dried bay leaves - whole
- 3 tbsps of fresh chopped parsley ( and extra parsley for the garnish)
- 1 cup of dry wine - any colour - I used Rose
- Half a cup of Passata (crushed tomatoes in a jar)
- 2 cups of chicken stock (You can make your own if you like - check out my link - or you can use canned or 1 bouillon cube for two cups of water
- salt and pepper to taste
How to Make Chicken Bone Broth - Brodo Di Nonna
https://youtu.be/agH3VD-XLQIBegin by dredging your veal shanks in flour seasoned with salt and pepper to taste.
In a large frying pan drizzled with vegetable oil, on high heat, sear the veal shanks. Once browned on both sides remove them from pan and set aside.
Using the same frying pan, lower the heat to medium and add the carrot, celery, onion, garlic, bay leaves and parsley. Salt and pepper to taste. Cook for a couple of minutes, stirring often until everything begins to soften. Sprinkle two tablespoons of the excess flour into the pan and stir.
Add the cup of wine and stir. Then add the broth and Passata and stir everything until combined.
Add salt and pepper to taste. Be careful with the salt as store bought broth and bouillon is already salted.
Put a lid on the pan and let simmer on low heat for 1.5 to 2 hours. Cooking time will depend upon the thickness of the meat.
The liquid will be begin to evaporate and the sauce will thicken when its done. After cooking for 1.5 hours check the meat. It will fall off the bone when done. Continue cooking until meat is tender.
The best part of Osso Buco is the bone marrow. “DON’T LET IT GO TO WASTE”! I save it for last and savour every little bit of it. You can slather it on a piece of fresh Italian bread or you can eat it straight out of the bone. It can easily be scooped out with a bread knife.
Option : garnish with “Gremolata”. Chop some parsley, lemon and orange rind and sprinkle on top when plating.
I love Osso Buco on creamy polenta. The sauce that the comes with the Osso Buco is so delicious on top of it. However, if polenta is not your first choice of accompaniment, you can make rice, risotto or pasta. See risotto link below. You can leave out the asparagus.
How To Make Asparagus Risotto with Saffron
https://youtu.be/qO0bgpa2OC0
This meal will definitely impress!!
No comments:
Post a Comment