Ossoboco

People always ask me where I like to go out for dinner, what’s my favorite restaurant?That is usually a pretty tuff question, not that we don’t have some great restaurants in the Memphis area, but I am always in search of a great Italian restaurant, and there is only one that I can name, “Pasta Italia”.  Unfortunately the owners packed up the restaurant and headed to Chattanooga a few years back….but this story has a happy ending, the owners decided to returning to this area….great news!!!!   After hearing this news yesterday, I started to think about one of my favorite meals at this restaurant and great Italian restaurants in other cities and I have to admit, one of them is Ossoboco.  Now, this is not a difficult dish to make, so why don’t I make it that often?  Guess this is one that I really like to have out, best part is eating the marrow out of the bone…total yum!

Yesterday I decided to stop at Fresh Market and purchase a couple of “veal shanks”…a little costly, but once again, this is a special dish.  I hope you try this recipe at home.  I served it with some orzo pasta, pre boiled in water, drained, simmered in beef stock with fresh mushrooms, chunks of fresh tomatoes and spinach.  This really was a perfect accompaniment to the Ossoboco.

  • 4 veal shanks, 1 1/2″ thick
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • sea salt & freshly ground pepper
  • 1/2 cup all purpose flour
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1/2 cup beef stock
  • 1  container pomi brand chopped tomatoes
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • Gremolata – 1/2 cup freshly chopped parsley, 1 clove garlic, minced & zest from 1 lemon

In a large pot over medium heat, add butter and oil.  Place flour in a round cake pan or dish.  Generously season both sides of veal shanks with salt and pepper.

DSC_0008 Dip veal in flour shaking off excess. DSC_0010 Place veal in pan and sear both sides until golden.  Remove from pan.  Add onions, carrots, celery and garlic.  Cook until soft, about 5 minutes.

DSC_0013

Place veal back into pot and add remaining ingredients (except the gremolata).  Cook over very low heat for 2 hours, or until meat is very tender, but not falling off the bone.

DSC_0018

In a small bowl mix the gremolata.  Mix into the ossoboco just before serving.  Pour yourself a nice glass of Pinot Grigio for a job well done….DSC_0025Bon Appetito!DSC_0040

2 thoughts on “Ossoboco

  1. Pingback: Ossoboco | foodsinthefastlane

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s