This Blog is actually several separate blogs. This, the Main Blog, is for my ramblings about everything else that other blogs do not cover. Things like my pottery, my wife’s art work (mainly watercolor), travel, nature observations, book reviews and whatever else comes to mind. Feel free to leave comments about any of the posts. Múžete komentovat Česky. Bienvenue aux commentaires français.
It has been such a long time since we had Osso Buco, meal that we both love. Reason is simple. We just can’t get 3” thick veal shanks here. Acceptable solution for us is to use thick veal shoulder chop instead. Of course the favorite part of Osso Buco is the marrow, a part that we will have to do without but taste should be similar.
1/2 tablespoons olive oil
2 pounds bone-in veal shoulder chops
Salt and pepper
2 medium carrots, chopped
2 medium stalks celery, thinly sliced
1 medium onions, chopped
2 cloves garlic, finely chopped
1 cup canned whole tomatoes in juice
1/2 cup dry white wine
1 cup chicken broth
1 bay leaf
1 Tbs. lemon juice
1 teaspoon grated fresh lemon peel plus additional for garnish
1 Tbs. grated lemon peel
1 tsp. finely chopped garlic
3 Tbs. finely chopped parsley
Mix till well combined.
Preheat oven to 350 degrees. In wide-bottom Dutch oven, heat oil on medium-high until very hot. Sprinkle veal chops with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Add veal chops to Dutch oven and cook 8 to 9 minutes per batch or until veal is browned on both sides, turning over once. Transfer veal to plate once it is browned.
After all veal is browned, add carrots, celery, onions, and garlic to Dutch oven, and cook on medium 12 minutes or until vegetables are lightly browned and tender, stirring occasionally.
Return veal, and any juices from plate, to Dutch oven. Stir in tomatoes with their juice, wine, broth, and bay leaf. Heat mixture to boiling on high, stirring and breaking up tomatoes with side of spoon.
Cover Dutch oven and place in oven. Braise 2 hours or until veal is very tender when pierced with fork. Transfer veal to platter. Skim off fat from liquid in Dutch oven.
Place Dutch oven on burner on top of range, and cook sauce on medium-high about 10 minutes or until slightly thickened, stirring occasionally. Add lemon peel and lemon juice and cook 2 minutes.
Meanwhile, cook noodles till al dente and keep warm.
To serve, pour little sauce on bottom of preheated plates, then noodles, more sauce and then meat. Spoon sauce over veal and place tablespoon of gremolata on top for garnish.