Osso Buco - a Favorite

Osso Buco

Do you love Osso Buco as much as I do?

I make this a lot when I have sleepover company. You can make it ahead, freeze it and have dinner all ready!

Osso Buco

• 4 large veal shanks, 2” thick (or 8 small ones)

• 1/4 cup flour

• 3 tablespoons olive or avocado 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 chicken or beef stock (or more wine)

• 2 large tomatoes, chopped

• 1/2 teaspoon salt or to taste

• freshly ground black pepper

• 2 tablespoons chopped fresh basil (or 2 teaspoons finely chopped fresh marjoram or oregano

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, turning the shanks occasionally (about 6-7 minutes). Remove the meat from the pan. Add the carrot, onion, celery and garlic and cook for 2-3 minutes, stirring occasionally. Add the lemon peel, wine, stock and tomatoes to the pan. Bring the ingredients to a simmer. Return the meat to the pan. Sprinkle the ingredients with the salt, pepper and herb. Cover the pan and simmer gently over low heat for about 2 hours or until the meat is very tender. (Or place in the oven at 275F).

Makes 4 servings

Braised Breast of Veal

Braised Breast of Veal

Every time I serve Breast of Veal Ed says, “my mother used to make this.” 

He never says it was a favorite from his youth or that he hated it, just that she cooked it. This dish apparently conjures memories for him, though he doesn’t say so (although he once told me his father thought Breast of Veal was “plebeian”).

My mother-in-law roasted Breast of Veal and packed the pocket with matzo stuffing. I loved that dish. But recently I decided to skip the stuffing and the roasting and I braised the veal instead. 

The result? Really tender, succulent meat and lots of savory pan juices (that would be perfect if you added some mashed potatoes or egg noodles as a side dish). I included carrots and parsnips to the pan and slow cooked it all for hours so it was a one-pot dinner, which makes mealtime much easier.

Plebeian or elegant, who cares if it tastes good? Not me. This way of cooking Breast of Veal is for me.

Braised Breast of Veal

• one breast of veal, about 3-1/2 pounds

• all-purpose flour

• 2 tablespoons vegetable oil

• 3 large carrots, peeled and cut into chunks

• 3 parsnips, peeled and cut into chunks

• 1 large onion, peeled and cut into chunks

• 1/2 cup chicken or vegetable stock

• 1/2 cup white wine

• 3 tablespoons chopped fresh parsley

• 2-3 sprigs fresh thyme

• salt and freshly ground black pepper to taste

Rinse and dry the veal and press the meat into the flour to lightly coat the entire surface. Heat the vegetable oil in a large saute pan over medium heat, add the meat and cook for about 4 minutes per side to brown the outside. Remove the meat to a plate and set aside. Add the carrots, parsnips and onion to the pan and cook for 3-4 minutes to cook them slightly. Return the meat to the pan. Pour in the stock and wine. Scatter the parsley around the pan and place the thyme sprigs in the pan. Sprinkle with salt and pepper. Bring the liquid to a simmer. Cover the pan, lower the heat and cook at a simmer for about 2 hours or until very tender.

Makes 4 servings