Sunday, November 30, 2014

Fennel, Leek, and Orange Osso Buco {Putting Down Roots}


I am so rarely in front of the camera. But my Enthusiastic Kitchen Elf grabbed my camera as I was heading to the table to serve the Osso Buco. And I told him I'd use the photo.

I've made osso buco a handful of times, including Jamie Oliver's Ossobuco with Bean Ragout and a lamb osso buco, but I was inspired to do osso buco this year for Thanksgiving because, well, I am anti-turkey. Sorry...I know that's almost un-American.

Osso buco, literally means, hole in the bone. So have your butcher cut the shanks into 1" to 2" lengths that have the bone - and marrow - showing.















I was so excited to finally get to use my brand-new Dutch oven. So, so happy.

Ingredients serves 6
  • six 2" osso buco-cut beef shanks
  • flour for dredging
  • 3 T butter
  • 2 T olive oil
  • 2 leeks, cleaned, trimmed, and chopped
  • 3 carrots, chopped
  • 1 fennel bulb, trimmed and chopped
  • 6 C organic chicken stock (it should come about 2/3 of the way up the sides of the shanks)
  • 1/2 C red wine
  • 1/2 fresh tomato sauce
  • freshly ground salt
  • freshly ground pepper
For serving
  • 3 oranges, supremed
  • Fennel-Orange Gremolata [see recipe below]
Fennel-Orange Gremolata
  • 1 T fennel frond, chopped
  • zest from 1 organic orange
  • 1 T leek, trimmed and chopped
  • 1 t fresh mint, chopped
  • 1 T fresh parsley, chopped
  • 1/2 sea salt
  • 1 t olive oil
  • juice from 1 organic orange
In a small mixing bowl blend all of the gremolata ingredients together. Set aside for serving.

Procedure
Heat 1 T butter and 1 T oil in a dutch oven or other heavy bottom oven-safe pot over medium heat until melted. Dredge the shanks in flour and brown the shanks in the butter-oil mixture.


Cook for 2 to 3 minutes per side, letting a golden crust to form on each side. Remove the shanks from the pot and set aside.

Preheat the oven to 250 degrees F. Add 2 T more butter and another 1 T of oil. Reduce the heat to medium-low. Add the carrot, leek, and fennel; sauté until slightly browned. Season with salt and pepper.


Return the shanks to the pot. Pour in the stock, wine, and tomato sauce. Bring the liquid almost to a simmer.


Cover the pot with a lid and place the pot on the middle rack in the oven. Cook for 3-1/2 or 4 hours - until it’s almost falling off the bone. Osso buco should be tender and juicy, but still hold its shape.  


To serve, Plate the shanks and drizzle lightly with the sauce. Top with dollops of gremolata and supremed oranges. Serve immediately.


Here's that hole-in-the-bone. The marrow slid easily from the bone and was so, so tasty. Happy Thanksgiving to all.

2 comments:

  1. We love osso bucco in this house as well and this recipe sounds amazing. It is going on my to try list. Thanks Cam.

    ReplyDelete
    Replies
    1. Definitely! Let me know how it goes. It's delicious.

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