Osso Buco - Braised Veal Shanks

What a lunch! 

Monday morning blues... actually not really, it's more like the Monday morning... ultimate procrastination... I don't think I'll ever learn. I did however get through a lot of the slides again, it will be my second time going through them... hopefully I'm learning. I think I am.. just the pictures aren't the most appetizing things... I can only take so many slides on oral/ facial anomalies!.. and apparently this procrastination was great since I pulled an A on the final... yay to hot semi gourmet meals.. and nice looking grades...

I bought veal shanks a few weeks ago. I was going to cook them fresh, but things came up and I ended up throwing it into the freezer. The butcher asked what I was going to make with it... and I was thinking duh, it said osso buco (without realizing that that was the name of the cut of meat in Italian..) what else am I going to make with them.... but then I stupidly responded I don't know, I'll figure something out.... he and the other butcher both laughed. I guess I don't look like I know how to cook, but then again with that answer it sure sounds like I have no idea what's going on. I should bring a picture back to them. I have a feeling we will be getting to know each other a lot more. I like buying meats with my portion size in mind.. aka.. very little. I hate going to Safeway and digging for the smallest prepackaged portion of meats... it's usually more than I want.. which is why my freezer is always over flowing... with nice freezer-burned meats.

This recipe was incredibly simple, although it looks quite gourmet. I bought 2 veal shanks, and had them cut it in half so I could have a smaller piece to braise it with.. there was absolutely no way I could have cut through this bone at home... I found a simple recipe, and tweaked it to what I found fitting. I have no idea what the traditional osso buco should taste like ... but if it's anything similar to this... I'll be down to try it at a restaurant.

This took a little over 2 hours to make.  I had the time.... Officially, it was still my weekend... / independent study time. I don't have a lot of class this week. I just wish I made more... this dish did break my cheap meals rule, but hey, it was worth the extra cost... coming in around 4-5 dollars a serving ( or a veal shank ) The meat was on sale at under 5 dollars a pound I got a little over a pound... I forgot how huge the bone was, and how little meat I was actually getting. I think the bone gave the meat and sauce a ton of flavor.. next time I'll be on the lookout for meatier shanks.

Cheers to 10th week....and extracting teeth all week long!!! :)

Osso Buco: 

Serves 2 (Could easily serve one without other sides)

2 veal shanks each cut in half 

flour

salt and pepper

1 clove garlic

2 stalks of celery chopped 

3 small carrots chopped

1/2 cup dry white wine

1/4 cup merlot

1.5 cups chicken stock

1/2 can diced tomatoes

1. Heat large dutch oven with olive oil, pat the shanks dry and coat with a thin layer of flour, salt and pepper them. 

2. place into pan, and brown all sides. Be careful not to make them stick! 

3. After meat has browned, remove from pot, and add in the veggies, sauté until soft, and add in the wine. Scrap up all the brown bits with a wooden spoon, return the meat to the pot, and add stock and tomatoes. Give it a gentle stir and cover with a lid. Check up on it ever 15 minutes or so to move the meat around... Cook for 1.5 hours, covered on med- lo.

4. Remove meat, and reduce the veggie mixture sauce for 15 minutes on medium, uncovered. It should get kind of thick, if not, add a little bit of flour. Laddle over meat.