Hole in the Bone

In the past three years I’ve seen veal shanks at the supermarket exactly once, last week. So of course I had to buy them.

It’s been at least 20 years since I last made or had osso bucco, literally “hole bone.” The name refers to the circlet of bone in the center of each section of cross-cut shank. After cooking, the marrow in the center of the bone falls out or is scooped out leaving a circlet of bone — a bone with a hole.

In the past three years I’ve seen veal shanks at the supermarket exactly once.

Historically the dish is from Milan and was veal braised with white wine, cinnamon, allspice, and bay (called in bianco) then served on rissotto alla Milanese and garnished with gremolata (a mixture of parsley, lemon zest, and garlic). These days the recipes are often less traditional. The “sweet” spices are skipped and tomato is added in some form. This modern version, which includes tomatoes from the New World, is most often served on polenta, made of corn from the New World.

I decided to go a step further and rather than using polenta, I made grits that I flavored with Parmegiano and Fontanella cheese and freshly ground black pepper. This is a wonderful meal on a cold rainy night.

Osso Bucco
Serves 2.

1 lb. veal shank (ideally one section, 3/4 to 1 inch thick)
Salt and pepper to taste
3 Tbsp. all-purpose flour
2 oz. pancetta &mdash diced
1/2 md. onion — finely diced
1 sm. carrot — finely diced
1 clove garlic — finely diced
1 bay leaf
1 sprig fresh rosemary
1 sprig fresh sage
1/2 cup veal stock
1/2 cup vermouth or white wine
1 Tbsp. tomato paste

Tie veal with twine to keep is from falling apart, season veal with salt and pepper, and then dredge in flour. Tie rosemary, sage, and bay leaf in a square of cheesecloth (a bouquet garni).

Sauté pancetta in a medium sauce pan over medium-low heat until browned. Remove to a plate with a slotted spoon. Increase heat to medium-high and brown lamb shank on both sides. Add to plate with pancetta.

Reduce heat to medium and sauté onions and carrots for five minutes until onions are translucent. Add garlic and cook one minute longer. Add vermouth (or white wine) and deglaze pan. Return veal and pancetta to pan, add veal stock, bouquet garni, and tomato paste to pan.

Reduce heat to low and partially cover pan. Barely simmer for one hour then serve.

Technorati: Food | recipe | kevin d weeks | seriously good | osso bucco | veal | main dish | italian | paisano

6 Responses to “Osso Bucco”