Osso Buco - Recipe prepares 8 servings

 

The Recipe

 

The Wine

 

The Dinner Music

For shanks

8(12- to 14-oz) meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick)

3/4 cup all-purpose flour

3 1/2 teaspoons salt

1 1/4 teaspoons black pepper

6 tablespoons extra-virgin olive oil

1 large onion, chopped (2 cups)

4 large garlic cloves, finely chopped

5 anchovy fillets, rinsed, patted dry, and finely chopped

2 Turkish bay leaves or 1 California

1 cup dry white wine

1 (28-oz) can whole tomatoes in juice, pulsed (including juice) in food processor until chopped

1 cup water

2 (4- by 1-inch) strips fresh lemon zest

2 (4- by 1-inch) strips fresh orange zest

 


For gremolata 

1/4 cup finely chopped fresh flat-leaf parsley

1 teaspoon finely grated fresh lemon zest

1 teaspoon finely grated fresh orange zest

1 large garlic clove, minced

 

 

 

Allegrini 2005 Amarone - Red Wine


Red Wine by Allegrini from Veneto, Italy. Made from Corvina Veronese, Rondinella and Oseleta grapes following a thousand-year old appassimento tradition of the Valpolicella region: After the grapes are hand-harvested, they are left to dry for three - four months in shallow racks, stored in a well-ventilated, state-of-the-art drying facility. The result is a super rich and concentrated wine. Amarone is an iconic wine, and is extremely important not just to the Valpolicella region, but to Italian winemaking on the whole. This ruby-red wine displays warm and spicy aromas of dried cherries, plums, mocha, fig and sweet spice. On the palate it is well-structured, velvety and elegant. This wine makes an excellent pairing with roasted or grilled meats and game, hearty casseroles, aged cheeses and it also pairs brilliantly with Middle Eastern or Asian cuisine-even sushi! This versatile wine is ready to drink now, but will age beautifully for years to come.

 

My Favorite Things - John Coltrane

John Coltrane - My Favorite Things - My Favorite Things

Blue in Green - Miles Davis

Miles Davis - Kind of Blue - Blue In Green

Continuum - Jaco Pastorius

Jaco Pastorius - Jaco Pastorius - Continuum

Don't Know Why - Norah Jones

Norah Jones - Come Away With Me - Don't Know Why

Monk's Mood - Theloneous Monk and John Coltrane

The Thelonious Monk Quartet & John Coltrane - Thelonious Monk Quartet with John Coltrane at Carnegie Hall - Monk's Mood (Live)

Maiden Voyage - Herbie Hancock

Herbie Hancock - The Best of Herbie Hancock - Maiden Voyage

Riviera Paradise - Stevie Ray Vaughan

Stevie Ray Vaughan & Double Trouble - The Essential Stevie Ray Vaughan and Double Trouble - Riviera Paradise

The Pan Piper - Miles Davis

Miles Davis - Sketches of Spain - The Pan Piper

'Round Midnight - Theloneous Monk

Thelonious Monk - The Best of Thelonious Monk - 'Round Midnight

In a Sentimental Mood - Duke Ellington and John Coltrane

Duke Ellington & John Coltrane - Duke Ellington and John Coltrane - In a Sentimental Mood

Now's The Time - Charlie Parker

Charlie Parker Quartet - The Essential Charlie Parker - Now's the Time

 

 

 

    preparation

     

    Make shanks:
    Put oven rack in middle position and preheat oven to 350°F.

    Pat shanks dry. Stir together flour, 2 teaspoons salt, and 1 teaspoon pepper on a sheet of wax paper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, dredge 4 shanks in flour mixture, shaking off excess. Brown shanks in oil on all sides, turning with tongs, about 8 to 10 minutes. Transfer to a large (17- by 12- by 2-inch) roasting pan. Add 2 tablespoons oil to skillet and repeat with remaining 4 shanks. Discard remaining flour mixture.

    Add remaining 2 tablespoons oil to skillet and cook onion, garlic, anchovies, bay leaves, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper over moderate heat, stirring occasionally, until onion is softened, 6 to 8 minutes. Add wine and boil, scraping up any brown bits, until reduced by half, about 2 minutes. Stir in tomatoes, water, zest strips, and remaining teaspoon salt and bring to a boil, then pour mixture over shanks. Tightly cover pan with foil and braise in oven 1 hour. Turn shanks over, cover, and continue to braise until meat is very tender, about 1 1/2 hours more.

    Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter. Discard bay leaves.

     

    Make gremolata:
    Stir together parsley, grated zests, and garlic and sprinkle over shanks.

    Cooks' notes: · Veal shanks can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered. Reheat in a 425°F oven, about 40 minutes. · If making pastitsio, reserve 4 braised shanks, 4 cups of sauce, and half of gremolata. Cut meat for pastitsio into 1-inch pieces and stir into reserved sauce with gremolata. Cool, uncovered, then chill, covered.




    Recipe adapted from Gourmet, October 2005