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.
Dip veal in flour shaking off excess. 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.
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.
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….Bon Appetito!
- Gremolata and the Myer Lemon (celebratewholefoods.wordpress.com)