Osso Buco

Osso Buco for the lady … Remember that old TV ad? A waiter (or maybe it’s the chef) is carrying two dinner plates and he puts one in front of a woman and says “Osso Buco for the lady” with a great big grin on his face and she seems pretty happy too. I don’t know why that ad flashes through my mind occasionally like some old dream that I half remember. But what I can’t remember is if it was an ad for toothpaste (the toothpaste will clean away the tomato sauce stain). Or whether it was for Alka Seltzer (which wouldn’t say very much for the food, would it?).  I did a Google search but came up with no information.  But I think about this ad every time I make Osso Buco, one of my favorite winter dishes. It’s a comforting, hearty, warming and nourishing dinner. I make a big batch in advance, wrap portions in plastic containers so that every time I need a quick dinner there is one I can take out of cold storage. Veal shanks can be expensive, for sure. I wait for a sale, buy lots and then cook. I also serve Osso Buco for company. It’s a beautiful dinner that’s rustic but fancy too, especially over risotto or pasta. Pasta’s easier, so that’s usually the way for me. Osso Buco 4 large or 8 small veal shanks, 2” thick 1/4 cup flour 3 tablespoons olive oil 1 carrot, finely chopped 1 onion, finely chopped 1 stalk celery, finely chopped 1 large clove garlic, finely chopped 1 strip lemon peel 1-1/2” long 1/2 cup white wine 1/2 cup veal or beef stock 2 tomatoes, peeled, deseeded and chopped (or use canned tomatoes) 2 tablespoons tomato paste 1/2 teaspoon salt or to taste freshly ground black pepper 2 teaspoons finely chopped fresh marjoram or oregano or 1 tablespoon chopped fresh basil   Dredge the veal shanks in the flour. Shake off excess flour. Heat the olive oil in a deep sauté pan over medium heat. Brown the meat, cooking for about about 12 minutes, turning the shanks occasionally. Remove the meat from the pan. Add the carrot, onion, celery and garlic and cook for 3-4 minutes, stirring occasionally. Add the lemon peel, wine, stock, tomatoes and tomato paste to the pan. Bring the ingredients to a simmer. Return the meat to the pan. Sprinkle the ingredients with the salt, pepper and marjoram (or other herb). Cover the pan and simmer gently over low heat for about 2 hours or until the meat is very tender. Makes 4 servings

Osso Buco for the lady …

Remember that old TV ad? A waiter (or maybe it’s the chef) is carrying two dinner plates and he puts one in front of a woman and says “Osso Buco for the lady” with a great big grin on his face and she seems pretty happy too.

I don’t know why that ad flashes through my mind occasionally like some old dream that I half remember.

But what I can’t remember is if it was an ad for toothpaste (the toothpaste will clean away the tomato sauce stain). Or whether it was for Alka Seltzer (which wouldn’t say very much for the food, would it?). 

I did a Google search but came up with no information. 

But I think about this ad every time I make Osso Buco, one of my favorite winter dishes. It’s a comforting, hearty, warming and nourishing dinner. I make a big batch in advance, wrap portions in plastic containers so that every time I need a quick dinner there is one I can take out of cold storage.

Veal shanks can be expensive, for sure. I wait for a sale, buy lots and then cook.

I also serve Osso Buco for company. It’s a beautiful dinner that’s rustic but fancy too, especially over risotto or pasta. Pasta’s easier, so that’s usually the way for me.

Osso Buco

4 large or 8 small veal shanks, 2” thick

1/4 cup flour

3 tablespoons olive oil

1 carrot, finely chopped

1 onion, finely chopped

1 stalk celery, finely chopped

1 large clove garlic, finely chopped

1 strip lemon peel 1-1/2” long

1/2 cup white wine

1/2 cup veal or beef stock

2 tomatoes, peeled, deseeded and chopped (or use canned tomatoes)

2 tablespoons tomato paste

1/2 teaspoon salt or to taste

freshly ground black pepper

2 teaspoons finely chopped fresh marjoram or oregano or 1 tablespoon chopped fresh basil

 

Dredge the veal shanks in the flour. Shake off excess flour. Heat the olive oil in a deep sauté pan over medium heat. Brown the meat, cooking for about about 12 minutes, turning the shanks occasionally. Remove the meat from the pan. Add the carrot, onion, celery and garlic and cook for 3-4 minutes, stirring occasionally. Add the lemon peel, wine, stock, tomatoes and tomato paste to the pan. Bring the ingredients to a simmer. Return the meat to the pan. Sprinkle the ingredients with the salt, pepper and marjoram (or other herb). Cover the pan and simmer gently over low heat for about 2 hours or until the meat is very tender. Makes 4 servings