Thursday, June 9, 2011

Outlaw Osso Bucco over Spaghetti

My take on Osso Bucco my be a little off from the authentic ones, but is very good. Mine turns out more of a sauce with beef shank meat in it. I made it last night in a 10" dutch oven, and had plenty of room. It is a little thin to serve over mashed potatoes, but you could reduce it a little more and it would work. I prefer it over pasta ( spaghetti ) my self. It could also be over Risotto.

2 beef or veal shanks, cut 3" thick ( about 2 pounds
4 tablespoons extra-virgin olive oil
2 small carrots, cut in 1/4" coins
1 medium onion, diced in 1/2 " dice
2 celery ribs, chopped into 1/4 slices
2 teaspoons dried Thyme, or 2 tablespoons fresh Thyme
2 cups diced tomatoes in sauce
2 cups chicken stock
2 cups dry white wine
3 bay leafs
1/4 cup pine nuts
2 teaspoons oregano
salt and pepper to taste
seasoned flour for dredging

Season shanks with salt and pepper. Place seasoned flour on a dice and dredge shanks on all sides. Place olive oil in a 10" dutch oven, heat to smoking with as many charcoals as you can get
under oven, Place shanks in oven and brown all over, turning to get ever surface. 10 to 15 minutes. Remove shanks and set aside. Reduce heat to 10 charcoals, add carrots, onion, celery, and thyme and cook, stirring often, until golden brown slightly softened. 8 to 10 minutes. Add tomatoes, chicken stock. and wine and bring to a boil. Return shanks to oven, and add bay feafs and pine nuts. Make sure shanks are submerged at least halfway. If shanks are nut covered halfway, add more chicken stock. Cover oven and place 14 charcoals on top. Simmer for 2 to 2 1/2 hours, changing all charcoals ever hour. Cook until meat is falling off the bone. If you prefer sauce to be thicker, remove lid and simmer until sauce is the thickness you want. Serve over Spaghetti,

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