Our friends Bill and Deborah gave us a beautiful red cast-iron casserole for the holidays. To thank them, I decided to have them over for dinner and try making Osso Buco, which we learned earlier is Bill's favorite dish. However, I've never even tasted it before, let alone made it, so this was an adventure.
After poring over many different recipes (and almost giving up to make a pesto and pasta instead), I decided to try Marcella Hazan's recipe for Ossobuco alla milanese (Braised Veal Shanks, Milan Style) from The Classic Italian Cookbook, which my dear fried Kathy loaned me. It looks like the recipe's online as well.
We found the veal shanks at Bristol Farms. Usually, raw meat grosses me out, but these seemed strangely beautiful to me. They're pretty pricey, though.
Browning the shanks on all sides takes a bit of time, but it's worth it. I think this is one area I've been messing up on for other dishes. Being too impatient is a big downfall -- for a lot of things.
Placing the browned veal atop sauteed celery, onion and carrots.
Adding the tomatoes, wine, broth and herbs...
A few hours later, the finished dish was really delicious. The sauce cooks down and melds into a very subtle suggestion of all its components -- almost velvety. The veal fell apart with a fork, and we all lapped it up.
I have to say, though, that I'm not a big fan of veal -- for lots of reasons. But I really do like the flavors of this dish, so I'd like to try using something other than veal next time. But it seemed like an accomplishment nonetheless. Viva Italia!
0 comments:
Post a Comment