|So tender you can cut it with a spoon|
When I was last at Central Market I picked up two hugely awesome veal shanks. The teen doesn't care for Osso Buco so I knew it would just be me and the husband :-) Good thing...two big veal shanks set me back $35! I thought this was supposed to be a poor man's stew. No poor man can afford veal in the U.S.... unless they grow it themselves! This was a labor of love - and the house smells delicious as it is cooking. Here's how I tweaked my full-size recipe to be a perfect dinner for two!
OSSO BUCO FOR TWO
Olive Oil - enough to cover bottom of Dutch Oven
Flour - for dredging the shanks
Sea Salt - fine grind for this, not kosher
Fresh ground pepper
2 veal shanks - the meatiest you can find - cut 4 to 5 inches thick
3 carrots - diced
3 celery stalks - diced
2 large cloves of garlic, finely minced
1 small to medium yellow onion - diced
15 oz can good quality whole peeled tomatoes - remove from juice - chop or squeeze into pan
1 small can (15oz) crushed tomatoes
1quart beef stock - I prefer the cartons - Organic if I can get it
1 cup Pinot Grigio (any good crisp white wine - one you would serve with dinner)
2 plum tomatoes, diced (or whatever looks freshest and smells freshest at the market - this time I used a largish tomato from Mexico - it smelled so "tomatoey" and the plums looked a bit anemic...go with what's best!)
6 basil leaves, cut in chiffonade plus more for sprinkling over the dish when served (I used more this time because my husband brought some beautiful organic basil to me - he knows the way to my heart!)
Salt and pepper to taste
Prepare the shanks by tying them around the outside with butcher's string.
|Two beautiful pieces veal shank|
Heat olive oil in a large Dutch oven (oil should just cover the bottom of the pan)
Dredge veal shanks in flour, add shanks to Dutch oven and brown, turning frequently to get a good light brown crust...takes between 6-8 minutes.
|Browning the veal before removing |
to saute the mirepoix and garlic
Remove shanks from pan to a plate and let rest while you saute the vegetable base.
|Mis en place - mirepoix and garlic|
|Saute the veg in the oil left in the pan|
after browning the veal...good stuff in that pan!
|Ready to simmer covered on stove top|
Place prepared risotto (I used an easier version of the previously posted 3-Cheese Risotto) in two pasta bowls. Place one veal shank in each bowl. Ladle the broth/tomato sauce over the top. Sprinkle with finely chopped basil. A crusty loaf of bread. A glass of good wine...some berries or other fresh fruit for dessert. Mangia bene! A very romantic and filling meal ... just for two!
You will likely have leftover "sauce" - save it and serve it over pasta for a second meal.... it is absolutely delicious tasting and will be even better the next day! Leftovers say "lunch" to me!
Bon Appetit, Y'all!!!