Skip to main content

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.

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.

      Delete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn