CookTeaser

Serves 2

A CookTale

I am about to brag — and this time with good reason! For Sunday dinner I served a scrumptious Osso Buco, thanks to my never disappointing, always reliable Guru, Mario Batali. I admit that I deleted and added particular ingredients, but that’s natural for me and what cooking is all about, being innovative and creative when required. The main course was presented with Porcini Risotto, throughout history, the classic northern Italian accompaniment. How did a nice Jewish boy get so talented? Hanging around the right people as a zoot suiter teenager in the Bronx!

INGREDIENTS For the Osso Bucu

2 Veal Shanks, 2-1/2 inches thick (each about 3/4 of a pound)
Salt & Pepper
6 TB of EVOO
2 medium Carrots, chopped into 1/4-inch-thick coins
1 medium Spanish Onion, chopped into 1/2-inch dice
2 Celery stalks, chopped into 1/4-inch slices
2 TB chopped fresh Thyme leaves
1 Rosemary branch
2 C Tomato Sauce (homemade or Rao’s)
2 C Chicken Stock
2 oz of Demi Glace Gold (through Amazon, from More than Gourmet)
2 C dry White Wine

METHOD

1. Preheat the oven to 375 degrees F. Season the Shanks with Salt and Pepper. In a heavy-bottomed 6 to 8 quart casserole, heat the EVOO until smoking. Place the Shanks in the pan and brown all over, turning to get every surface, 12 to 15 minutes. Remove the Shanks and set aside. Reduce the heat to medium, add the Carrot, Onion, Celery and Thyme and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the Tomato Sauce, Chicken Stock. Demi Glace and Wine and bring to a boil.

2. Place Shanks back into pan, making sure they are submerged at least halfway, add the Rosemary. If Shanks are not covered halfway, add more stock. Cover the pan with tight-fitting lid of aluminum foil. Place in oven for 2 to 2-1/2 hours and cook until meat is nearly falling off the bone.