Osso Bucco Baby

Joe is responsible for getting Julie pregnant! Well, not actually but in a most “culinary” way. He made his very famous Osso Bucco for dinner one night and he said it was the food of fertility. Shortly thereafter, we found out that we were going to have our first child!

Marty was able to spend special time with Joe when Joe was president of the Paramus Rotary Club. Once a month, before Joe’s board meeting Marty would go with Joe to his parents’ home in NYC to pick up food prepared by his mom. They were the most well-attended board meetings in the history of Rotary. If there were any leftovers, Marty took them home! Marty was so honored when Joe and Maria asked him to be Julia’s godfather!

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Classic Osso Bucco Recipe

Ingredients (Serves 4)

• 4 veal shanks (about 1.5 inches thick, tied with kitchen twine)

• Salt and freshly ground black pepper

• 1/2 cup all-purpose flour (for dredging)

• 4 tablespoons olive oil (divided)

• 2 tablespoons unsalted butter

• 1 medium onion, finely chopped

• 2 medium carrots, finely chopped

• 2 celery stalks, finely chopped

• 4 garlic cloves, minced

• 1 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)

• 2 cups chicken or beef stock

• 1 can (14 oz) diced tomatoes (or 2 tablespoons tomato paste)

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 bay leaves

• Zest of 1 lemon (for gremolata)

• 2 tablespoons chopped fresh parsley (for gremolata)

• 1 garlic clove, minced (for gremolata)

Instructions

1. Prepare the Veal Shanks:

   • Pat the veal shanks dry with paper towels and season generously with salt and pepper.

   • Dredge the shanks in flour, shaking off any excess.

2. Sear the Shanks:

   • In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

   • Sear the shanks on both sides until golden brown (about 3-4 minutes per side). Remove and set aside.

3. Cook the Vegetables:

   • Add the remaining 2 tablespoons of olive oil and the butter to the pot.

   • Add the onion, carrots, and celery (the soffritto), and cook until softened (about 5-7 minutes).

   • Stir in the minced garlic and cook for another minute.

4. Deglaze and Braise:

   • Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.

   • Add the stock, diced tomatoes (or tomato paste), thyme, rosemary, and bay leaves. Stir to combine.

   • Return the veal shanks to the pot, nestling them into the liquid. The liquid should come about halfway up the shanks.

5. Simmer:

   • Cover the pot and reduce the heat to low. Let it simmer gently for 1.5 to 2 hours, or until the meat is tender and falling off the bone. Turn the shanks halfway through cooking.

6. Make the Gremolata:

   • While the osso buco cooks, combine the lemon zest, chopped parsley, and minced garlic in a small bowl. Set aside.

7. Serve:

   • Remove the shanks from the pot and place them on a serving platter.

   • Skim any excess fat from the sauce, then taste and adjust seasoning with salt and pepper if needed.

   • Spoon the sauce over the shanks and sprinkle generously with the gremolata.

Serving Suggestions:

• Traditionally served with risotto alla Milanese (saffron risotto) or creamy polenta.

• Pair with a glass of the same white wine you used in the recipe or a light red like Chianti.