Italian osso buco, made with veal shanks, carrots, onion, celery, garlic, pancetta, and gremolata with parsley, lemon zest, and garlic.
Photography Credit:Elise Bauer
I’ve made osso buco, an Italian dish of braised veal shanks, several times. I’ve eaten it in fine Italian restaurants but I’ve never really liked it until now.
This is a great recipe that my father pulled from the web a few years ago which uses pancetta, instead of olive oil, for the browning of the veal and cooking the vegetables.
Olive oil is the traditional method, so if you want to skip the pancetta, just substitute several tablespoons of olive oil.
But the pancetta adds a lovely flavor dimension, and is probably the secret ingredient that has me liking osso buco for the first time. So use it if you can.
“Osso Buco” means “hole of bone” because this marrow provides the rich flavor to the sauce. A marrow spoon, one of those long skinny spoons found in old sterling silverware sets, would come in handy with this dish, as the succulent shank marrow can be tricky to extract (I used the skinny end of a teaspoon).
The gremolata (parsley, lemon zest and garlic) is an important garnish for this dish, don’t skip.
Osso Buco Recipe
- 1/4 pound pancetta, diced 1/4 inch cubes (do not substitute bacon)
- 2-1/2 to 3 pounds veal shanks (4 to 6 pieces 2-3 inches thick)
- 1/2 cup diced carrot (1/4 inch cubes)
- 1/2 cup diced celery (1/4 inch cubes)
- 1 medium onion, diced 1/4 inch pieces
- 2 tablespoons (about 4 cloves) chopped garlic
- 3-4 sprigs fresh thyme (or 1 tsp. dried)
- 1 cup dry white wine
- 1-2 cups chicken or veal stock
- Flour for dusting the meat before browning
- Salt and Pepper
- 2 tablespoons minced flat (Italian) parsley
- 1 tablespoon grated lemon zest
- 2 cloves garlic, crushed and minced
1 Preheat oven to 325°F.
2 Brown the pancetta: Heat a dutch oven on the stove top over medium heat for about five minutes. Add pancetta to pan, cook, stirring occasionally.
When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel and set aside.
If necessary, drain off all but two tablespoons of the fat from the pan.
3 Dredge shanks in flour, brown in pan: Season the veal shank well with salt and pepper. Dredge the veal shanks through some flour, shake off any excess, and add the meat to the hot fat in the pan.
Increase the heat to medium high and cook the meat on each side until well browned (about 5 minutes per side). Remove the shanks to a plate, set aside.
4 Sauté onions, carrots, celery: Add the onions, carrots, and celery to the dutch oven. Cook the onion mixture, stirring frequently, until the onions are translucent (about five minutes) and toss in the garlic and thyme.
Continue cooking until the vegetables just begin to brown (about 10 minutes).
5 Return shanks to pan, add wine and stock: Add the shanks and the pancetta back to the pan. Pour in the wine, and then add enough stock to come a little more than half way up the side of the shanks.
Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about an hour to an hour and a half.
6 Make gremolata: Combine the gremolata ingredients, place in a separate small serving dish.
Serve on top of risotto or polenta. Sprinkle with gremolata.
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- 6 (1- to 1 1/2-inch-thick) pieces osso buco (veal shanks) (about 4 pounds 1.8kg total)
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour (5 ounces 140g)
- 1/4 cup (60ml) extra-virgin olive oil, plus more if needed
- 1 tablespoon unsalted butter (1/2 ounce 15g)
- 1 large yellow onion, minced (12 ounces 340g)
- 2 medium carrots, minced (6 ounces 170g)
- 1 celery rib, minced (4 ounces 120g)
- 3 medium cloves garlic, minced
- 1 cup (235ml) dry white wine
- 3/4 cup (175ml) homemade or store-bought low-sodium chicken stock
- 1 (28-ounce 800g) can peeled whole tomatoes, seeded and drained, tomato flesh crushed by hand
- 3 fresh thyme sprigs
- 1 bay leaf
- For the Gremolada:
- 2 tablespoons (about 20g) finely minced flat-leaf parsley leaves and tender stems
- Zest of 1 lemon, finely minced
- 6 medium cloves garlic, finely minced
Preheat oven to 325°F (163°C). Season veal shanks all over with salt and pepper. If you have butcher's twine, you can tie a length of it tightly around the circumference of each shank this can help them hold their shape during cooking, but is not absolutely necessary.
Add flour to a shallow bowl. In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Working in batches, lightly dredge shanks all over in flour, shaking off excess, and add to Dutch oven be careful not to over-crown the shanks. Cook shanks, turning occasionally, until lightly browned on both sides, about 4 minutes per side lower heat as necessary at any point to prevent scorching. Transfer browned shanks to a platter and repeat with remaining shanks add more oil to Dutch oven at any point if it becomes too dry.
Add butter to Dutch oven, along with onion, carrot, celery, and garlic. Cook, stirring, over medium-high heat until vegetables are softened and just starting to turn a light golden color, about 6 minutes.
Add wine, stock, and tomatoes to Dutch oven, along with veal shanks and any accumulated juices. Try to arrange the shanks in as even a layer as possible (a little overlap is okay to make them fit). The liquid should nearly but not totally cover the shanks if it doesn't, add more stock or water until it does. Add thyme and bay leaf. Bring to a simmer.
Prepare a parchment paper lid following these instructions Cover shanks with parchment lid and transfer to oven. Cook for 2 hours.
Meanwhile, for the Gremolada: In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.
Remove parchment paper lid from shanks and continue cooking until they are fork-tender, about 1 hour longer. If the pot becomes too dry, add more stock or water as needed to keep it moist evaporation and reduction are good, but the pot shouldn't go dry. Feel free to move the shanks around so that any that are submerged can be exposed to the oven air. During the last 20 minutes of cooking, stir in 1 to 2 teaspoons (5 to 10ml) gremolada, depending on how strong you want the lemon and garlic flavor to be.
Carefully transfer shanks to a platter. (Using a spatula and tongs together can help prevent them from falling apart.) Using a spoon, carefully scrape off any excess fat on surface of braising juices. The liquid should be saucy and thick you can adjust the consistency by adding either water or stock to thin the sauce, or simmering it on the stovetop until more fully reduced. Discard thyme and bay leaf and season with salt and pepper if necessary.
Remove twine from shanks, if used. Serve shanks on plates, spooning braising sauce on top and passing remaining gremolada at the table for diners to sprinkle as a garnish to their own taste make sure to offer small spoons for scooping out marrow from bones. Osso buco is traditionally served with Risotto alla Milanese.
- 3 crosscut veal shanks (about 1 pound each)
- 1/4 cup canola oil (or other vegetable oil)
- 1/2 large onion, peeled and chopped
- 1 medium rib celery, chopped
- 1 large carrot, peeled and chopped
- 4 garlic cloves, peeled and slightly crushed
- 3/4 cup canned diced tomatoes (including liquid)
- 1 cup dry white wine
- 4 cups beef stock or veal stock
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon whole black peppercorns
- Kosher salt and freshly ground black pepper, to taste
- 1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.
- 2. Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with pepper.
- 3. Preheat the oven to 350°F.
- 4. Heat a large, ovenproof casserole over high heat. Put the oil into the casserole and let it heat.
- 5. Meanwhile, put the flour in a shallow bowl, dredge the veal shanks in it, and pat off the excess. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside. If the oil turns dark during the process, discard it and heat a fresh cup of oil.
- 6. Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
- 7. Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
- 8. Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid through a fine-mesh sieve or chinois into a large saucepan. Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.
- 9. To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle about 3/4 cup of the sauce and vegetables over it. (If the sauce and the meat are not still warm, heat them together very gently over low heat for 8 to 10 minutes.)
- 10. Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper.
Osteria by Rick Tramonto. Copyright © 2008 by Rick Tramonto. Published by Bantam Dell Pub Group. All Rights Reserved.
Rick Tramonto, the executive chef/partner of Tru in Chicago, was named one of Food & Wine’s Top Ten Best Chefs in the country in 1994 and selected as one of America’s Rising Star Chefs by RobertMondavi in 1995. He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 2002. Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants in the World by Condé Nast Traveler. Tramonto is the coauthor, with his partner Gale Gand, of American Brasserie and Butter Sugar Flour Eggs.
Mary Goodbody is a nationally known food writer and editor who has worked on more than forty-five books. Her most recent credits include Williams-Sonoma Kitchen Companion, The Garden Entertaining Cookbook, and Back to the Table. She is the editor of the IACP Food Forum Quarterly, was the first editor in chief of Cooks magazine, and is a senior contributing editor for Chocolatier magazine and Pastry Art & Design magazine.
Tim Turner is a nationally acclaimed food and tabletop photographer. He is a two-time James Beard Award winner for Best Food Photography, winning most recently in 2002. His previous projects include Charlie Trotter’s Recipes, Charlie Trotter’s Meat and Game, The Inn at Little Washington, Norman’s New World Cuisine (by Norman Van Aken), Jacques Pepin’s Kitchen, and American Brasserie.
I absolutely love osso buco and make it when I can get my hands on veal shanks… the best source is 2 hours away so we don’t have it very often, but when I buy shanks I also pick up a few packages of veal stew meat and make an adapted version and I save the shanks for special occasions. Either way, I love the end results so with that said this week at the cooking club Ina’s one-pot meals is the goal…
I have even made chicken osso buco style, but nothing beats the real veal shanks…I didn’t come across an Ina recipe, just adapted versions, so below is a copy of my Kindle “Foolproof” version. My photo is a strange book framed version since I tried to get fancy the last time and unfortunately, I trashed the other photos, oh well maybe next time.
I am going to give osso buco a try in the Instant Pot one day
8 large pieces of veal shank cut 2 inches thick, tied
1 ½ cups all-purpose flour Kosher salt and freshly ground black pepper
Good olive oil
3 tablespoons unsalted butter
3 medium celery stalks, medium-diced
2 carrots, medium-diced
2 leeks, cleaned and medium-diced
1 medium yellow onion, medium-diced
4 teaspoons minced garlic (4 cloves)
1 tablespoon grated lemon zest (2 lemons)
5 sprigs fresh thyme, tied together with kitchen string
1 cup dry white wine
3 cups good chicken stock, preferably homemade.
Preheat the oven to 350 degrees.
Rinse the veal shanks and pat them dry. In a medium bowl, combine the flour with 1 tablespoon salt and 1 ½ teaspoons pepper. Toss the veal shanks in the flour and shake off any excess. In a pot or Dutch oven large enough to hold the veal shanks in one layer, heat 2 tablespoons of olive oil over high heat.
In two batches, brown the veal shanks on all sides for about 10 minutes, turning to brown evenly, and place them on a plate. Add more oil, if necessary, to cook the second batch.
Wipe out the pot with a paper towel.
Melt the butter in the pot, add the celery, carrots, leeks, and onion, and sauté over medium heat for 10 minutes, until tender.
Add the garlic and lemon zest and cook for 1 more minute.
Add the thyme, wine, chicken stock, 1 tablespoon salt, and 1 ½ teaspoons pepper, scraping the pot to incorporate any browned bits.
Return the shanks to the pot and bring the liquid to a simmer. Cover the pot tightly and place in the oven for 1 ¾ to 2 hours, until the veal shanks are very tender. Taste for seasonings and serve the shanks hot with the sauce.
Garten, Ina. Barefoot Contessa Foolproof: Recipes You Can Trust (Kindle Locations 1558-1560). Crown Publishing Group. Kindle Edition.
1. Preheat oven to 160C (140C fan-forced).
2. Heat half the oil in a large frypan and cook the onion and celery for 10 minutes until softened. Add the carrot, garlic and rosemary, tossing well, cooking until they just start to brown. Add the stock and bring to the boil, stirring. Transfer to a large ovenproof, lidded casserole dish.
3. Season the meat with salt and pepper, and toss in the flour until lightly coated. Heat remaining oil in the same frypan and fry the meat, in batches, for 3 minutes on each side until brown and crusty. Arrange the meat in one layer on top of the vegetables in the casserole dish.
4. To deglaze the frypan, add the wine and bring it to the boil for 2 minutes, scraping any bits off the bottom with a wooden spoon (these bits add flavour). Add the tomato paste, anchovy, orange zest and chilli, stirring, then tip the lot into the casserole dish.
5. Place a cartouche of baking paper on top of the meat (see tip), cover tightly and cook in the oven for 2-2½ hours, turning the meat over once halfway through, until it is tender and almost falling from the bone. Allow to cool (refrigerate if you have time).
6. To serve, skim off any excess fat, then reheat. Scatter with parsley and serve with mashed potatoes, pasta or rice, and buttered kale, spinach or green beans.
Tip: A cartouche will reduce evaporation and prevent a skin from forming. To make one, fold a sheet of baking paper in half, pierce it two or three times with the tip of a knife to allow air to escape, and trim it to fit on top of the meat inside the pot.
1) Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
2) For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
3) In a large casserole dish, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
4) In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about eight minutes.
5) Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes.
6) Add the bouquet garni and 480ml of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
7) Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard. Remove and discard bouquet garni from the pot.
8) Pour all the juices and sauce from the dish over the shanks. Garnish with chopped parsley and lemon zest and serve.
Is quite literally known as ‘hollow bones’ or,’ bones with holes’ is actually slow braised veal or beef, yet these bones are not actually hollow at all, but enclosing a delicious, rich marrow, which is the dishes greatest fame. You’ll not get much more than a teaspoon or so from each piece, but for some it is the absolute prize!
The hind shank produces a ring of meat from the shin that is the most tender and sweetest. During the cooking process the marrow melts into the sauce, producing a bone with a hole in the centre, hence the name, Osso Buco.
The Cook’s Companion App and book
Ideally, osso buco is made with slices of veal shin from the hindleg, which is meatier than the foreleg. This recipe could also be made with forequarter chops, but the cooking time will probably be a little less. If the only veal available is from bobby veal, the pieces will be quite small and the cooking time will be considerably less.
2 tablespoons extra-virgin olive oil
1 stick celery, finely diced
4 thick slices veal shin, approximately 1 kg in total, or 8 smaller slices veal shin
freshly ground black pepper
2 tablespoons plain flour
250 g tomatoes, peeled and roughly chopped, or 1 x 400 g can peeled, chopped tomato
3 cloves garlic, roughly chopped
2 cups Veal Stock, or Chicken Stock
½ quantity Gremolata (recipe in the Cook’s Companion App or book)
In an enamelled cast-iron casserole that has a lid, heat butter and oil until foaming. Tip in onion, carrot and celery and cook for 5 minutes, stirring from time to time, until vegetables are well softened. Transfer vegetables to a sieve set over a bowl and press well to retrieve as much of the buttery juice as possible. Discard vegetables.
Roll veal in seasoned flour. Return buttery juices to casserole and add veal, with the side that has the most marrow visible uppermost. Pour on wine and allow to bubble up quite strongly. Add tomato, garlic and enough stock to barely cover meat. Put baking paper, cut to fit, on top of liquid to protect meat and delay evaporation.
Cover casserole and simmer for 45 minutes on top of stove (or in an oven set at 160°C). Check that meat is still just covered with sauce – if not, add a little more stock or water and replace baking paper. Cook for another 30–45 minutes – by this time the sauce should have reduced and become thick and the meat should be quite tender. If the meat is not ready, cook for a further 15–30 minutes. To reduce the sauce if it is too liquid, remove lid and increase heat for 5–10 minutes.
To serve, transfer meat very carefully to a hot serving dish or individual plates and scatter with gremolata.
Variation Substitute slices of venison from the hindleg for the veal. The meat may take an extra 45 minutes to become tender.
2 tablespoons chopped fresh parsley
2 teaspoons minced garlic or 4 cubes Gefen Frozen Garlic
1 teaspoon finely grated lemon zest
3/4 cup flour
1/4 cup gravy powder (or 1 teaspoon beef soup mix)
6 slices meaty beef shin (leg)
1 chicken stock cube, dissolved in 1 cup boiling water
1 cup tomato cocktail juice
1 medium onion, chopped
1 and 1/2 cups chopped celery
1 and 1/2 cups chopped carrots
1/2 cup chopped fresh Italian parsley
1/2 teaspoon grated fresh ginger or Dorot Gardens Frozen Ginger
1 teaspoon crushed garlic or 1 cube Gefen Frozen Garlic
1 heaping tablespoon fresh chopped thyme (or 1/2 teaspoon dried)
2 heaping tablespoons chopped fresh basil or 6-7 cubes Dorot Gardens Frozen Basil (or 1 teaspoon dried)
1 (12&ndash14-oz.) can chopped tomatoes
1 tablespoon brown sugar
There are few more alluring -- and satisfying -- dishes than braises, especially now that there’s a little chill in the air. Inevitably, they’re fork-tender and flavorful, glossy with rich, aromatic sauces of stock and wine. That’s why it’s hard to resist the braised veal cheeks at Maple Drive, the pork shanks at Jar or the short ribs at Melisse. Or osso buco anywhere.
Chefs will have you believe that braising is a technique that requires years of practice, but the truth is, anyone who can brown a piece of meat and add some liquid can make a great braise.
We’re not talking Grandma’s pot roast. Once you understand a few simple principles it’s easy to create braises as elegant and flavorful as those you find in great restaurants.
As a technique, braising couldn’t be simpler. You just brown whatever it is you’re going to braise (in oil or butter), add liquids -- wine, stock or even cider or Armagnac -- cover, and cook slowly until it’s tender. Add aromatics to the liquid -- onion, carrots, herbs, spices -- and the flavors will suffuse whatever you’re braising. The simmering can happen on top of the stove or in the oven. The bonus? The marvelous aromas that fill the house as a veal shank or pork shoulder roast simmers slowly throughout a lazy afternoon.
The secret to achieving superlative braised meat dishes is twofold.
First, make sure to brown the meat really well. Use olive oil or butter, depending on the flavor you’re looking for -- or a combination, if you want the old-world richness of butter and the flavor of olive oil. Use a heavy pan, but preferably not a nonstick one so you can deglaze the pan and release all the caramelized flavor that was cooked into the braising liquid, which will become the sauce.
Second, use flavorful liquids to braise. Red or white wine and homemade stocks ensure delicious results. And don’t be afraid to raid the liquor cabinet: Vermouth, Armagnac, Cognac, Calvados -- all these can add elegance and depth of flavor to a braise.
The word “braise” comes from the French word for glowing embers. Once upon a time, braziers -- heavy, round pots with heavy lids -- were used to cook meat and vegetables slowly while suspended over coals with a small amount of liquid inside. The pots were tightly covered so the moisture -- and all the flavor -- stayed trapped inside. On top of the lid was a depression on which more hot coals could be placed, allowing the braise to cook slowly from above and below. In those days, braziers were used in place of ovens, which most people didn’t own, but braising in an oven has much the same effect.
Braising is forgiving. You can easily overcook a lamb chop, but when you braise, you can’t really make any mistakes. You could braise a shoe in veal stock and red wine and that would probably taste good. Although the process takes a couple of hours, it’s not at all labor-intensive: Once the pot is simmering on top of the stove or in the oven, the braise cooks itself.
As the braising progresses, the flavors of the meat, seasonings and aromatic vegetables infuse the cooking liquid, which can then easily be turned into a sauce. Fennel seeds, garlic and sliced fresh fennel work gorgeously with pork thyme or rosemary are naturals with lamb. Adding tomato to just about any meat takes a sauce into a different dimension. Bay leaves, mirepoix (diced onion, carrot and celery), dried fruit -- the possibilities are endless.
Making the sauce can be as simple as skimming the fat from the braising liquid, then reducing it a little (as with our cider-braised pork with fennel). Or, if it wants body, you might whisk in a little beurre manie, a bit of flour blended into softened butter with a fork. Flouring the meat before browning it achieves a similar effect, though sometimes it’s nice to brown meat without flouring it.
Braising is ideal for do-ahead cooking -- in fact, most braises are even better the next day. They’re the perfect thing to make on a weekend, when you can take your time and bask in the aromas. The next day (or a couple of days later) the flavors will have deepened, and you can breeze in after a long work day, lift off any solidified fat, reheat the dish and enjoy an amazing, warming dinner.
But last-minute types shouldn’t ignore the technique it’s a great -- and quick -- way to add a measure of glamour to winter vegetables such as kale, cauliflower, celery hearts or bok choy. You can even quickly braise fish or shellfish.
Many different meats respond well to braising. You can use a large cut such as a bottom round roast for the classic boeuf a la mode (OK, it’s a forgotten classic). For this dish, the beef is larded, then marinated in wine, garlic, onions and herbs, then braised. Or you can braise small pieces, as in stew meat. Or try something in-between: lamb or veal shanks or cut-up chicken or duck.
Where larger cuts of meat are concerned, tough or fatty ones work best. The fat in the meat is a natural baster in the long, slow cooking process that tenderizes tough cuts and melds all the flavors. For stew, using meat with enough fat is essential for ensuring tenderness.
To braise meats, choose a covered, heavy pan that isn’t too much larger than whatever you’re braising that way you won’t need too much liquid and the flavors will concentrate. Dutch ovens work well.
Braising is the ideal treatment for lamb shanks, which are wonderfully rich, meaty and inexpensive they’re terrific braised in red wine. For our version, we chose Merlot, but Cabernet, Zinfandel or Syrah would work just as well. Chicken and beef broth are combined with the wine (though straight beef broth would be fine, too). Prunes macerated in Port deepen the flavor and, along with dried apricots, add a touch of faintly North African sweetness. The result is a meltingly tender, very rich dish with a beautiful, deep, dark sauce. Serve it with couscous or mashed turnips.
When preparing lamb shanks for braising, remove any tough silver skin from the outside of the shanks. Use the tip of a small knife to loosen and pull it off. Once the shanks are seasoned and coated with flour, brown them in oil. Try to get a good even browning over the shanks the browning will give the sauce a rich color and seal the juices in the meat.
Pork pot roasts are wonderful braised, and hard cider is a natural medium. Pork butt (actually part of the shoulder) has enough fat and flavor to yield very rich, tender, delicious slices of meat when prepared this way. We garnish them with sliced braised fennel and a little fleur de sel mixed with fennel seed.
Our osso buco is a fairly classic version of everyone’s favorite veal shank dish. Pancetta and cipollini (an onion-like bulb) are sauteed, along with colorful mirepoix, and added to the shanks braising in veal stock. (You can make your own veal stock, pick up a good frozen one at a well-stocked supermarket or even substitute a good chicken stock.) We’ve foregone the traditional garnish of gremolata -- chopped parsley, garlic and lemon zest -- in favor of serving it with parsley-flecked lemon risotto.
When preparing osso buco for braising, be sure to tie a string tightly around each veal shank to hold the meat on the bone as it cooks. When turning the veal, do so gently, so the precious marrow doesn’t fall out of the bone. You want it intact, so you can scoop it out with a spoon and savor every last bit.
If you want to break out of the rut of spartan lightly steamed vegetables, try braising them. One of our favorite sides to accompany Asian-style fish or pork dishes is braised baby bok choy. It couldn’t be simpler. Slice the bok choy in half lengthwise. Heat a little peanut or canola oil in a saute pan. Place the bok choy flat side down and let it sear till it’s just a little brown. Sear on the other side, add a little chicken stock and tamari, cover and simmer until just tender. A drizzle of toasted sesame oil -- or toasted sesame seeds -- finishes it.
For a light starter, braise whole trimmed leeks in nothing more than salted water -- these don’t even need to be browned first -- then dress them in a simple vinaigrette, add a drizzle of crushed pink peppercorns, and serve them at room temperature.
Celery hearts completely change character when braised. Quarter and trim the hearts, brown them in a little butter or olive oil, add chicken stock, maybe a little white wine and a branch of thyme and simmer, uncovered, about 25 minutes, until the liquid is almost gone. They’ll be nicely glazed.
You may never settle for raw celery sticks again.
Browning the meat before braising creates a golden-brown crust that seals in the flavor. Season and flour the meat, then cook it in oil or butter over medium heat, turning it to brown evenly on all sides. To deglaze the pan, turn the heat to high and pour in a small amount of wine or stock. Stir to loosen all the small bits of caramelized meat that have stuck to the pan. Then add braising liquid and meat.
Watch the video: Οσομπούκο στο πήλινο - Κυκλοθερμικός ξυλόφουρνος. Grill philosophy (October 2021).