Go Coo Coo for Osso Buco
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.
You’ll have plenty of time to
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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. Sweepstakes Rules:
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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.
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:
- Season veal shanks with salt and pepper.
- Place flour into a shallow pan. Place shanks into flour and coat on all sides. Shake off excess flour.
- 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.
- Preheat oven to 325 degrees.
- 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.
- Add tomatoes and chicken broth. Mix to combine. Return shanks to pan. Add bath leaves and 1 clove garlic. Cover and transfer to oven.
- Bake for 1 - 1 /2 hours OR until meat falls off bone.
- Prior to serving make gremolata: into a small bowl: add minced garlic, parsley and lemon zest.
- Garnish veal shanks with gremolata. Serve over a bed of polenta or risotto.