Osso buco is one of my all time favorite italian dish. Every bite of that fall of the bone meat is just heavenly. And let us not forget about the prize we get when we finish our meal -- the bone marrow... The marrow is so sought after by many that there is a special long spoon designed just to scoop out that little bit of delicacy... now that's dedication :)
So what is osso buco? It means "bone with a hole" in italian and it is made with veal shank, cut into cross-sections, and is cooked long enough until the meat falls right off the bone.
So what is osso buco? It means "bone with a hole" in italian and it is made with veal shank, cut into cross-sections, and is cooked long enough until the meat falls right off the bone.
Osso buco: a braised dish composed of white wine, vegetables, beef stock and garnished with gremolata (which usually includes lemon zest, garlic, and fresh herbs).
The steps: dredge the veal shanks in flour, brown the meat on all sides over high heat (in batches if necessary), stir this, stir that, scrap the bottom of the pan... blah blah...
Well, here's the problem. I don't enjoy browning meats for a braise or a stew. The oil splatters everywhere, sometimes hitting my skin leaving little freckle-like marks and once, oil even splattered into my eye! (Don't laugh lol, it's true)! Since those incidents, I take precautions when I brown my meat. I wear rubber gloves, I use the longest tongs I can find, and stand as far away from the pot as I possible can while still being able to turn the meat. I literally look like I am fighting a deadly cobra -- that is, if people fight cobras with tongs.
I wasn't up for that. I skipped the browning step and that is why I call this recipe "osso buco - the short cut way". I know, I've just committed a crime in the culinary world. What about the Maillard reaction?!
Quick science talk: when meat dredged in flour is introduced to high heat, something magical happens with the proteins and carbohydrates -- a process known as the Maillard reaction. Essentially, this reaction produces deep, rich flavors which are diffused throughout the dish when you add liquid (such as wine) to the pot.
The steps: dredge the veal shanks in flour, brown the meat on all sides over high heat (in batches if necessary), stir this, stir that, scrap the bottom of the pan... blah blah...
Well, here's the problem. I don't enjoy browning meats for a braise or a stew. The oil splatters everywhere, sometimes hitting my skin leaving little freckle-like marks and once, oil even splattered into my eye! (Don't laugh lol, it's true)! Since those incidents, I take precautions when I brown my meat. I wear rubber gloves, I use the longest tongs I can find, and stand as far away from the pot as I possible can while still being able to turn the meat. I literally look like I am fighting a deadly cobra -- that is, if people fight cobras with tongs.
I wasn't up for that. I skipped the browning step and that is why I call this recipe "osso buco - the short cut way". I know, I've just committed a crime in the culinary world. What about the Maillard reaction?!
Quick science talk: when meat dredged in flour is introduced to high heat, something magical happens with the proteins and carbohydrates -- a process known as the Maillard reaction. Essentially, this reaction produces deep, rich flavors which are diffused throughout the dish when you add liquid (such as wine) to the pot.
Ok, when I use words like "deep, rich flavors" it makes you really wonder how someone, like myself, would skip the essential step of browning the meat. Heresy, I know. But wait! Please let me explain! Here's what I was thinking. If I covered and cooked the veal shank with super fresh ingredients, allowing the aromatics to fully penetrate the meat, wouldn't that result in a dish that has "deep, rich flavors"?
My lesson from this dish:
My parents were wrong, taking a short cut sometimes does pay off.
My lesson from this dish:
My parents were wrong, taking a short cut sometimes does pay off.
Osso Buco -- The Short Cut and Paleo Way
Ingredients:
1.5 pounds veal shanks, about 4 shanks
1 medium onion, chopped
3 medium carrots, diced (or leave in circular shape)
1 cup homemade bone broth
1 - 14.5 ounce can diced tomatoes
6 garlic cloves, sliced
1 tablespoon coconut oil
1 sprig rosemary
1 sprig thyme
2 bay leaves
2 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
Heat the oil in a dutch oven over medium high heat till you see smoke. Add the onions, stir until the onions begin to brown, about 2 minutes. Add the carrots, stir for 1 minute. Add the garlic, stir for another minute. Mix in the salt and pepper.
Place veal shanks within the onion mix making sure the bottom of the shank touches the bottom of the pot.
Add the can tomatoes and bone broth and bring to a boil. The liquid should cover the shank 3/4 of the way, if not, add more bone broth.
Add apple cider vinegar, bay leaves, rosemary and thyme and make sure the herbs are submerged in the liquid. Bring to a boil. Turn the heat to down and allow the liquid to come to a simmer. Cover for 2 hours.
Ingredients:
1.5 pounds veal shanks, about 4 shanks
1 medium onion, chopped
3 medium carrots, diced (or leave in circular shape)
1 cup homemade bone broth
1 - 14.5 ounce can diced tomatoes
6 garlic cloves, sliced
1 tablespoon coconut oil
1 sprig rosemary
1 sprig thyme
2 bay leaves
2 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
Heat the oil in a dutch oven over medium high heat till you see smoke. Add the onions, stir until the onions begin to brown, about 2 minutes. Add the carrots, stir for 1 minute. Add the garlic, stir for another minute. Mix in the salt and pepper.
Place veal shanks within the onion mix making sure the bottom of the shank touches the bottom of the pot.
Add the can tomatoes and bone broth and bring to a boil. The liquid should cover the shank 3/4 of the way, if not, add more bone broth.
Add apple cider vinegar, bay leaves, rosemary and thyme and make sure the herbs are submerged in the liquid. Bring to a boil. Turn the heat to down and allow the liquid to come to a simmer. Cover for 2 hours.
