Friday, December 24, 2010

Osso Buco Milanese with a Twist

Osso Buco Milanese

The first time I ever thought about trying to make Osso Buco was when I chanced upon one of Tyler Florence's cooking shows. He made it look so easy. That was about three years ago. I think... The point is, I only made it a couple of weeks ago this year. That's me, the procrastinator. But I have an excuse! Every time I tried to make this dish, I stop dead in my tracks when I realize that it may not be as easy as how Tyler Florence made it look on TV. Well, after a few false starts, I finally did it. I added a little twist to the original recipe though to make it more acceptable to the discerning Pinoy palate of my family. My sister, for instance, though tolerant is not too fond of wine in her food.

My Osso Buco wasn't perfect, I must admit. I used my mom's trusty old pressure cooker to cut down the cooking time and I think I have not added enough water. I actually burnt a portion of it. Hahaha. But most was salvaged, and what was left was, quite surprisingly, edible. Quite good, actually, considering. I will definitely try my hand at it again. I already bought the shanks. Hmm, maybe for lunch later.

Just a tip: do not skip the gremolata. Apart from being colorful garnish, it takes the flavors and aroma of the Osso Buco to a sublimely higher level.

Osso Buco Milanese

1/2 cup flour
Salt and pepper, to taste
4 pieces veal shank with bone, cut 3 inches thick
3 tablespoons olive oil
3 tablespoons butter
1 onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
4 cloves garlic, coarsely chopped
2 bay leaves
3 tablespoons fresh Italian parsley, finely chopped
1 cup dry Marsala
2 cups veal or chicken stock
2 tomatoes, peeled, seeded and chopped
80 g (160 g) Del Monte Quick n Easy Mechado Sauce

Grated rind of 1 lemon
Grated rind of 1 orange
2 garlic cloves, minced
2 tablespoons fresh Italian parsley, chopped

In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.

Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, stir in the Del Monte Quick n Easy Mechado Sauce and continue to simmer for 10 minutes to reduce the sauce a bit.

1 comment:

elle pee said...

Wow, at least it looks great!

What you discovered is that "older" pressure cookers release alot of vapor and require more cooking liquid. I would use two cups, instead of one, next time.

Let's see more recipes coming out of your mom's old pressure cooker!


hip pressure cooking
making pressure cookers hip again, one recipe at a time!

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