Grape Gourmet – Cucina Dello Zio

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Osso Buco – Veal & Pork

#ossoBuco #pork #shoulder #vealShanks #Veal #homemade #Food #CucinaDelloZio -

Osso Buco e Spalla di Maiale
Braised Veal Shanks and Pork Shoulder
by James Belardo

In Italian, Osso Buco translates into “bone with a hole” (osso = bone, buco = hole). Obviously, it’s refering to the marrow hole found at the center of the veal shank (cross-cut). It’s origin can be traced to Milan. Osso Buco’s made by braising veal shanks along with vegetables, white wine and stock. It’s often served with Risotto alla Milanese and the traditional garnish, Gemolata (a parsley, lemon and anchovy mixture). While tomatoes weren’t originally used, they have been embraced over the years and  found in over 90 percent of recipes for Osso Buco. Our version uses tomatoes as well as adding pork shoulder along with the shanks. Also, by adding fennel seeds this version of Osso Buco gains a distinctive Calabrese accent.

Ingredients
2-4 lbs. osso buco (veal shanks), 2-6 pieces (about 1.5 inches thick)
4-5 lb. pork shoulder – optional
1 can san marzano tomatoes (28 oz), hand crushed
3-4 cloves garlic, diced
1 onion, diced
1-2 carrots, diced
2-4 stalks celery, diced
1 cup white wine (Pinot Grigio)
2 cups Chicken stock (try our homemade version)
flour
olive oil
2 tbsp unsalted butter
2-3 sprigs rosemary
fennel seeds
2-3 bay leaves
1 tbsp lemon juice
Peperoncino Fiocchi (hot pepper flakes) – optional

Garnish/Topping
Gremolada (try our homemade version)

Starch
Risotto alla Milanese (traditional)
Egg noodles

Directions
1. (Optional) The ‘Bouquet Garni.’ Place the bay leaves and rosemary sprigs in a cheesecloth pouch, tie together with twine.

2. Season your meat with salt and pepper (pat dry first, it will help when browning). Tie the meat to the bone if needed, set aside.
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3. Heat up 2-3 tbsp of butter in your large dutch oven. Dredge the meat with a light coating of flour prior to browning
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4. Brown meat (approximately 3-4 minutes per side) and remove, set aside. (add butter to dutch oven as needed).
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5. Once all meat has been browned, lower heat and sauté the onions, garlic and optional hot pepper flakes.
#ossoBuco #pork #shoulder #vealShanks #Veal #homemade #Food #CucinaDelloZio -

6. When the onions become translucent and the garlic begins to brown, add the diced carrots and celery.
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7. While the carrots and celery soften, add some salt and pepper.
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8. Once the vegetables soften, add a cup of white wine, it will help de-glase. Let come to a simmer.
#ossoBuco #pork #shoulder #vealShanks #Veal #homemade #Food #CucinaDelloZio -

9. As the gravy simmers add toss in the ‘Bouquet Garni’ along with the chicken stock. Add a single cup of the stock at a time allowing it to come to simmer each time.
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10. Once simmering for a few minutes add the hand crushed tomatoes.
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11. As the gravy simmers, return the meat to the pot. Let cook for about 5-10 minutes.
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12. Reduce the heat to minimum, cover the pot and let simmer for 1.5-2 hours, check every 15 minutes or so, rotate the meat and adding chicken stock if needed. The ideal level of liquid allows about 1/4 of the meat above the the level of liquid. add lemon juice to the gravy, mix well
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13. Once the meat has softened sufficiently, remove the meat from the pot, cut the twine off and slice/pull. Place the meat in a serving platter or set while serving.

14. Pour some of the gravy over the shanks and pieces of pork.

15. Garnish with chopped parsley and lemon zest.

Enjoy

The Grape Gourmet
• health • wellness • culture • flavor •

a Mo’zArt Production

Written by Zio James

December 4, 2019 at 10:52 AM

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