Viva l'Italia
Viva l'Italia

Buy This at Allposters.com
 

 

 

 

 

 

wine.com
Wine.com

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Beef Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Marcella Hazan's Ossobuco

 

 

Chefs Catalog 

“Marcella Hazan is a national treasure…No one has ever done
more to spread the gospel of pure Italian cookery in America.”

~ Craig Claiborne


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


 

 

 

 

 

 

 

Victor Emanuel Arcade, Milan, Italy
Victor Emanuel Arcade,
Milan, Italy
Photographic Print

Scholey, Peter
Buy at AllPosters.com
 

 

 

 

 

 

 

 

 

 

 

Galleria Vittorio Emanuele, the World's Oldest Mall, Milan, Italy
Galleria Vittorio Emanuele, the World's Oldest Mall, Milan, Italy
Photographic Print

Gervis, Tony
Buy at AllPosters.com
 

 

 

 

 

 

 

 

 

 

 

Lemons, Positano, Amalfi Coast, Campania, Italy
Lemons, Positano,...
Walter Bibikow
Buy This at Allposters.com
 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Piazza Del Duomo, Milan, Lombardy, Italy
Piazza Del Duomo,...
Hans Peter...
Buy This at Allposters.com
 

 


La Belle Cuisine

 


Ossobuco - Braised Veal Shanks,
Milanese Style

Essentials of
Classic Italian Cooking
by Marcella Hazan, 1993, Alfred A. Knopf

Alibris 

“Ossobuco, ‘ss bus’ in Milan’s dialect, means ‘bone with a hole.’
The particular bone in question is that of a calf’s hind shank, and
the ring of meat that circles it is the sweetest and most tender on the
entire animal. To be sure that it is as meltingly tender on the plate
as Nature had intended, be guided by the following suggestions:

  • Insist that the shank come from the meatier hind leg only. If you are buying it in a supermarket and are in doubt, look for one of the butchers who is usually on hand during the day, and ask him.

  • Have the ossobuco cut no thicker than 1 1/2 inches. It is the size at which it cooks best. Thick Ossobuco, however impressive it looks on the plate, rarely cooks long and slowly enough, and it usually ends up being chewy and stringy.

  • Make sure the butcher does not remove the skin enveloping the shanks. It not only helps to hold the ossobuco together while it cooks, but its creamy consistency makes a delectable contribution to the final flavor of the dish.

  • Be prepared to give ossobuco time enough to cook. Slow, patient cooking
    is essential if you want to protect the shank’s natural juiciness.

Note: When you are buying a whole shank, ask the butcher to saw
off both ends for you. You don’t want them in the ossobuco because
they don’t have much meat, but they make a splendid addition to the
assorted components of a homemade meat broth.

For 6 to 8 servings

1 cup onion chopped fine
2/3 cup carrot chopped fine
2/3 cup celery chopped fine
4 tablespoons (1/2 stick) butter
1 teaspoon garlic chopped fine
2 strips lemon peel with none of
the white pith beneath it
1/3 cup vegetable oil
Eight 1 1/2-inch-thick slices of veal hind
shank, each tied tightly around the middle
Flour, spread on a plate
1 cup dry white wine
1 cup basic homemade meat broth [stock], or
1/2 cup canned beef broth with 1/2 cup water
1 1/2 cups canned imported Italian plum tomatoes,
coarsely chopped, with their juice
1/2 teaspoon fresh thyme or 1/4 teaspoon dried
2 bay leaves
2 or 3 sprigs parsley
Black pepper, ground fresh from the mill
Salt

1. Preheat oven to 350 degrees F.
2. Choose a pot with a heavy bottom or of enameled cast iron that can subsequently accommodate all the veal shanks in a single layer. (If
you do not have a single pot large enough, use two smaller ones,
dividing the ingredients into two equal halves, but adding 1 extra
tablespoon of butter for each pot.) Put in the onion, carrot, celery,
and butter, and turn on the heat to medium. Cook for about 6 to 7
minutes, add the chopped garlic and lemon peel, cook another 2 or
3 minutes until the vegetables soften and wilt, then remove
from heat.
3. Put the vegetable oil in a skillet and turn on the heat to medium high.
Turn the veal shanks in the flour, coating them all over and shaking
off the excess flour.
Note: Do not flour the veal, or anything else that needs to be browned,
in advance because the flour will become soggy and make it impossible
to achieve a crisp surface.

When the oil is quite hot – it should sizzle when the veal goes in –
slip in the shanks and brown them deeply all over. Remove them
from the skillet using a slotted spoon or spatula, and stand them
side by side over the chopped vegetables in the pot.
4. Tip the skillet and spoon off all but a little bit of the oil. Add the wine, reduce it by simmering it over medium heat while scraping loose
with a wooden spoon the browning residues stuck to the bottomm
and sides. Pour the skillet juices over the veal in the pot.
5. Put the broth in the skillet, bring it to a simmer, and add it to the pot.
Also add the chopped tomatoes with their juice, the thyme, the bay
leaves, parsley, pepper and salt. The broth should have come two-
thirds of the way up to the top of the shanks. If it does not,
add more.
6. Bring the liquids in the pot to a simmer, cover the pot tightly, and
place it in the lower third of the preheated oven. Cook for about
2 hours or until the meat feels very tender when prodded with a
fork and a dense, creamy sauce has formed. Turn and baste the
shanks every 20 minutes. If, while the ossobuco is cooking, the
liquid in the pot becomes insufficient, add 2 tablespoons of water
at a time, as needed.
7. When the ossobuco is done, transfer it to a warm platter, carefully
remove the trussing strings without letting the shanks come apart,
pour the sauce in the pot over them, and serve at once. If the pot
juices are too thin and watery, place the pot over a burner with
high heat, boil down the excess liquid, then pour the reduced
juices over the ossobuco on the platter.

 Gremolada

“If you wish to observe ossobuco tradition strictly, you must add an
aromatic mixture called ‘gremolada’ to the shanks, when they are
nearly done. I never do it myself, but some people like it, and if you
want to try it, here is what it consists of:

1 teaspoon grated lemon peel, taking
care to avoid the white pith
1/4 teaspoon garlic chopped
very, very fine
1 tablespoon chopped parsley

Combine the ingredients evenly and sprinkle the mixture over the
shanks while they are cooking but when they are done, so that the
gremolada cooks with the veal no longer than 2 minutes.

Ahead-of-time note: Ossobuco can be completely cooked a day or two in
advance. It should be reheated gently over the stove, adding 1 or 2 table-
spoons of water, if needed. If you are using gremolada, add it only when
reheating the meat.

 

Featured Archive Recipes:
Marcella's Ossobuco in Bianco
Braised Veal with Fresh Pasta
Braised Veal Shanks with Tomato,
White Beans and Basil

Osso Buco with Mushroom Sauce 
Rosemary Braised Veal Shank
(Daniel Boulud)

Veal Braised in the Old-Fashioned Way
 

Index - Beef Recipe Archives
Daily Recipe Index
Recipe Archives Index

Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links 
WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: September 20, 2013.