Ossoboco

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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.

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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.

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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

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Peanut Butter Cheesecake Bar’s

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This is one very easy and tasty treat, guaranteed to delight the entire family…made these for my spin class yesterday as a birthday surprise for one of my members…they were a bit hit….enjoy!

Peanut Butter Cheesecake Bars

Ingredients:

Directions

PREHEAT oven to 325° F.

COMBINE crumbs, butter and 1/4 cup sugar in medium bowl. Remove 1 cup mixture and reserve for topping. Press remaining mixture onto bottom of ungreased 13 x 9-inch baking pan. Sprinkle 3/4 cupmorsels over crust.

BEAT cream cheese, remaining sugar, flour and vanilla extract in large mixer bowl until smooth. Add eggs, one at a time, beating until smooth. Pour over crust and morsels in pan. Sprinkle with reserved crumb topping and remaining morsels.

BAKE for 25 to 30 minutes or until set. Cool completely in pan on wire rack. Refrigerate until firm. Cut into bars.