Osso Bucco al Verdure
4 Veal Shanks
½ cup Olive Tap Grapeseed or Avocado (Don’t use extra virgin olive oil as it may burn)
Olive Tap Sea Salt and freshly ground black pepper
1 cup all purpose flour
2 Zucchini, coarsely chopped
2 Carrots, coarsely Chopped
1 Celery Stalk, coarsely chopped
1 medium Onion, coarsely chopped
2 Tbsp. Tomato Paste
2-3 Tbsp Olive Tap Aceto Balsamico di Modena 4 Leaf Quality (formerly named 18-year Traditional), divided
1 cup Pinot Grigio or other good quality medium dry white wine
Bouquet Garni: (1 bay leaf, 3 sprigs of thyme, and 4 large sprigs parsley including stalks, placed in a bouquet Garni bag or wrapped in cheesecloth)
Several cups or cans of Chicken Stock, approximately 4 cups. You will need enough to almost cover the Osso Bucco, and maintain that level throughout.
Full Bodied and peppery Olive Tap Extra Virgin Olive Oil. (Varies by season)
¼ cup minced parsley to garnish
If you buy from a butcher, have them trim and tie the shanks. Otherwise, trim away the translucent sheath around the Osso Bucco being carefull not to completely break them apart. When done, tie cotton twine snugly around the meat to hold it firmly against the bone.
First prepare the veal shanks. For better browning, let them warm up for 15 minutes at room temperature, and then pat dry with paper towels to remove surface moisture. Sprinkle each prepared shank with salt and freshly ground pepper, then dredge them in flour, shaking off any excess.
In a large Dutch oven, big enough to hold the shanks and vegetables, heat the oil until it is very hot, but not smoking. Place the shanks into the hot pot and brown them thoroughly on all sides. Remove browned shanks and set aside on a plate to collect any juices. Reduce heat to medium high.
In the now empty Dutch oven, add the Zucchini, Carrots, Celery and Onion. Add a pinch of salt, and sauté till tender, about 10 minutes. Add the tomato paste and 1 Tablespoon of the Balsamic Vinegar, and then stir to coat the vegetables. Now place the browned shanks and collected juices back into the pan, moving vegetables to the side and on top so that the shanks lay flat. Add the white wine and reduce, stirring often for about 5 minutes. Add the Bouquet Garni and enough stock to almost cover the shanks. Bring the stock to a boil, and then reduce heat to medium low. Put the lid on the Dutch oven and simmer for about 1 1/2 hours or until the meat is fork tender and easily falls off the bone. Every 15-20 minutes you turn the shanks and replenish the Chicken stock to keep the level close to but never covering the Osso Bucco.
When done, remove only the shanks from the pan, being careful not to break them apart. Place them on a warm serving platter, and cover with foil. Discard the Bouquet Garni.
Spoon about 4 cups of vegetables and liquid out of the pot, and into a food mill or blender. You will get a richer and thicker sauce if you use 3 cups of vegetables and 1 cup of liquid. Mill or pulse the vegetables until you just have a smooth sauce. Don’t over process. Place the still hot sauce into a serving bowl, and top with a tablespoon of Extra Virgin Olive Oil. Stir to mix.
Carefully remove the twine from the shanks and discard. Spoon a few tablespoons of the sauce on top of them, then drizzle with a small amount of the Extra Virgin oil and a few drops per shank of the Balsamic Vinegar.
Garnish with parsley and serve immediately, placing the remaining sauce, oil and Balsamic Vinegar on the table. This dish pairs well with a mushroom or cheese Risotto. You can also try garlic mashed potatoes, or a garlic buttered Orzo pasta. Bread to sop up the sauce is a must in informal settings. Full bodied red wine is perfect with this meal.