Go Coo Coo for Osso Buco

Osso Bucco www.bellalimento.com

 If you want comfort food it doesn’t get much better than Osso Buco. In fact, I’m kinda Coo Coo for Osso Buco. If you’ve never heard of Osso Buco, it is a Milanese specialty of braised veal shanks. It translates to Bone (osso) with a Hole (buco) so clearly we’re going to continue to call it Osso Buco because everything sounds better in Italian.  Once you’ve had this low and slow stunner you’re going to want more, and if for some reason you’re so full you can’t finish your portion I’m happy to finish yours. I’m a giver, what can I say. Osso Bucco www.bellalimento.com
KitchenAid challenged us to GO COO COO FOR OSSO BUCO. To create and share our gourmet recipe using our 36 inch Commercial-Style Dual Fuel Range (aka Ada). This beast of a machine combines the precise control of a gas cooking surface (6 burners) with an electric oven. It gives consistent heating and cooking on ALL racks, and the dual flame burner allows for versatile control for all heat levels.  That means you get the best of both worlds. Ada was, as always, up for the challenge. I’m not even sure she broke a sweat. She’s a show-off like that.The meal starts with veal shanks. You’ll more than likely need to make a visit to your local butcher for these beauties. I had to traipse across town. Way across town, but I live in the boonies. They’re expensive. I’m not going to lie. I paid $75 for 2 large shanks (approximately 3 pounds total). It’s definitely a special occasion meal, but I think it’s worth it. You’ll start on top of the stove. A simple season on the shanks followed by a light dusting of flour, then directly into a smoking hot French oven to give them a nice sizzling sear on all sides. Once we’ve given the shanks their tan, we’ll soften the veg and deglaze the pan and bring the rest of the ingredients to the party. On goes the lid and into the oven it goes. Low and slow until it’s falling off the bone tender.Osso Bucco www.bellalimento.com
You’ll have plenty of time to finish off the rest of the wine whip up a batch of creamy polenta or risotto to go with. This recipe can look a little monochromatic, so don’t leave off the gremolata. It adds a pop of color and freshness to the otherwise heavy dish.

EDITED TO ADD: Contest has ended. Thank you for your entries. Winner has been notified via email.
GIVEAWAY: $100 Visa gift card. To enter simply tell me how you GO COO COO FOR OSSO BUCO (or share how you conquered a recent cooking challenge) below. Check out the sweepstakes rules for other ways to enter to win.

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Disclaimer: This post is sponsored by KitchenAid®. I was compensated for my time. Opinions are my own. Always have been. Always will be.

 

Osso Buco

What You Will Need:

  • 2 large veal shanks - approximately 3 pounds
  • kosher salt/pepper
  • 1/4 cup all purpose flour
  • 3 tablespoons unsalted butter
  • 2 carrots - peeled, and minced
  • 1 onion - minced
  • 1 stalk celery - minced
  • 1 cup dry white wine
  • 1 cup pureed tomatoes
  • 1 cup chicken broth
  • 2 bay leaves
  • 3 cloves garlic - separated (1 crushed, 2 minced)
  • 3 tablespoons roughly chopped flat leaf Italian parsley
  • 1 lemon - zested

What To Do:

  1. Season veal shanks with salt and pepper.
  2. Place flour into a shallow pan. Place shanks into flour and coat on all sides. Shake off excess flour.
  3. Into a large French/Dutch oven melt butter over medium high heat. Add shanks and sear on all sides. Transfer to a plate. Set aside.
  4. Preheat oven to 325 degrees.
  5. Add: carrots, onion and celery to pan. Stir to coat. Cook until just softened. Add wine and deglaze pan. Cook until liquid reduces by half.
  6. Add tomatoes and chicken broth. Mix to combine. Return shanks to pan. Add bath leaves and 1 clove garlic. Cover and transfer to oven.
  7. Bake for 1 - 1 /2 hours OR until meat falls off bone.
  8. Prior to serving make gremolata: into a small bowl: add minced garlic, parsley and lemon zest.
  9. Garnish veal shanks with gremolata. Serve over a bed of polenta or risotto.
http://www.bellalimento.com/2014/02/18/osso-buco/

317 Comments

  1. 301
    Christian Alejandro /

    It looks excellent!!

  2. 303
    susan smoaks /

    I recently conquered the cooking challenge of cooking with brown rice. i had the hardest time getting it to the correct consistency.

  3. 305
    Thomas Murphy /

    I just made lasagna for the first time.

  4. 307
    Becky Richied /

    I have taken on an internet challenge to try new recipes that I find changing the menu at our house.

  5. 308
    Jimmy /

    I recently made a lasagna. It’s my favorite meal and I’ve always wanted to make it myself. It turned out pretty good.

  6. 309
    Sarah L /

    I’ve never tried Osso Buco. I’m not big on challenges. I like roasted veggies and salmon with a balsamic glaze.
    Thanks for the contest.

  7. 311
    Bruce /

    My wife helped me make it

  8. 312
    Rust /

    I tackled homemade crust for chicken pot pie.

  9. 314
    Gianna /

    A cooking challenge recently was an old peanut butter cookie recipe from the 60s.

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