ZBD Style Osso Buco with Homemade Twisted Bread

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This is a very rich and comforting dish that is best enjoyed with friends and family. It takes a decent amount of time to prepare and cook but is worth the trouble and wait. Anything done with love is worth doing… and eating! πŸ™‚ I suggest drinking the remainder bottle of wine you didn’t use in the recipe while you are cooking for the best results πŸ˜‰ Please note there are several methods out there for Oso Buco, this is my own version, ZBD style πŸ˜‰ By no means am I claiming this to be traditional. My Blogger Friend Chica Andaluza inspired me to make this and I’m glad I did!

Prep Time: About an hour

Cook Time: 4 hours

Serves: 4

Ingredients:

  • 2lbs Veal shank, about 4-5 shanks (Please find local or humanely raised veal or use beef).
  • 1/2 C. Carrots, roughly chopped
  • 1/2 C. Diced onions
  • 1/2 C. Diced celery
  • 1 Clove of garlic, minced
  • 1 C. Flour
  • 1 C. Red wine
  • 1 C. Chicken Stock
  • .5 C. Tomato puree
  • 3 TBS Tomato paste
  • 1/4 C. Olive oil
  • 2 Bay leaves
  • 4 Thyme strands, fresh
  • 6 Green peppercorns, whole
  • 6 Pink peppercorns, whole
  • Cheese cloth
  • Salt and pepper

Instructions:

  1. Preheat oven to 275 degrees F. Preheat large oven proof braising skillet on high on stove. Add oil until just about smoking.
  2. Toss washed and dried veal shanks in flour, dust with salt and pepper, and fry in 1/4 C. olive oil for 3 min on each side. Set shanks aside on a separate plate.
  3. Add veggies: Celery , onion, carrot, and garlic to pan and cook until onions are translucent and mixture is fragrant.
  4. While the veggies are cooking make your herb sachet: Cheesecloth, bay leaves, peppercorns, and thyme. Tie up in a nice little bundle and throw it in the skillet.
  5. Add wine and reduce to medium high, scraping the bits off the bottom of the pan for about 3 min.
  6. Add the stock and tomato puree and paste and mix well. Keep simmering for about 5 min. You will want to salt and pepper to taste on this dish since your stick may be more salty than mine. But go ahead and start with a 3/4 TBS of salt and pepper and stir. This is the point where I add another dash of wine from the bottle (for good measure). πŸ™‚ I probably use about a cup and a half all together…
  7. Cover brasier or dutch oven with it’s lid and pop in the oven for 3.5 hours.
  8. Taste the sauce and add more salt if needed when done. It shouldn’t need it… but just in case. Remove sachet and serve it up with lots of the gravy/juice veggie mixture.Β 

Bread:

Prep Time: 1 hr and 10 min

Cook Time: 20-30 min

Serves: 4-6

Ingredients:

  • 2.5-3.5 C. of Bread Flour
  • 1 PKG Rapid Rise Yeast
  • 1/4 C. Greek yogurt
  • 1 TBS Canola oil
  • 3/4 C. 160 degree water.
  • 1 Salt
  • 1 tsp. Canola oil for greasing bowl
  • Corn meal for dusting pan.
  • 1 Pad of butter

Instructions:

  1. In your mixer add 2.5 C of bread flour (save the rest for reserve). Add yeast to flour and mix while dry.
  2. Heat up yogurt, water, and 1 TBS of oil to 160. Mix well. Transfer to a pourable measuring cup or regular cup.
  3. Turn mixer onto speed 2 and slowly mix in liquid mixture. Mix for approx. 5 min. From here add flour if needed until doudh is cleaned off sides of mixer bowl. (Use that reserve flour for this).
  4. Let dough rise for about an hour in a greased bowl, cover bowl.
  5. Roll out dough into a large rectangle, and roll up long ways. Cut long roll in half and twist up the bread tapering at the ends.
  6. Rub butter on top of bread loaf and place the bread on a baking sheet dusted in cornmeal.
  7. Bake for 20-30 min or until done.Β 

Enjoy and Cheers! I highly suggest dipping that bread in the osso buco juice and slurping up that bone marrow or also putting it on the bread! Just a suggestion πŸ˜‰

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30 responses »

  1. I love osso buco and that sounds like a very good one – nice touch making the bouquet garnis with a cheese cloth bag. Bone marrow from the shin bones cooked in sauce like this is out of this world.

    We should all eat more veal – in the UK lots of male veal calves are shot and buried because there isn’t a big market for the meat. Veal is a by product of the dairy industry.

    • Thank you! I couldn’t agree with you more on the bone marrow!

      That’s so sad about the veal. I really think we need to redevelop how we use animals for food, there are better ways to go about it. Everyone is just concerned with how much money they can make and not with what the best ways to use the animal to it’s fullest in the most humane way… it’s sad. I fear it will only get worse too. 😦

      • I completely agree. Sadly here, a reaction against cruel veal farming methods in the 1970’s led to people ignoring or giving up veal. Male calves were still being born, but there was no demand for them. Veal farming in Europe has improved considerably, but the UK public still associates veal production with cruelty. There has been better publicity on the subject recently and more people are inclined to try it. In the UK, milk drinkers just don’t understand that veal comes from the dairy industry. There are even supermarkets selling rose veal now – calves that have been allowed to mature in a natural environment, without being force fed milk.

      • The veal we get is from that method, non tethered, free roaming, non forced calves. There has got to be a better way to make all of our food come full circle humanely. While some are catching on, most are just watching there wallets grow without a care in the world for the animal or it’s use. That’s why when I buy food I prefer to know where it came from and know that I’m supporting farmers that have the same views as I. Cheers to you!

  2. I’m just starting out in the bread baking, and enjoying some success. This braid is just beautiful. Great recipes all! I’m thinking I need to try the bread, though, very soon! I can almost smell it πŸ™‚ Debra

    • I am too as of Dec 2011 (New at baking). It def takes some practice, This recipe is my own after “not quite getting it” like I like. This turned out perfect and I was very happy with the result of the density and feel! Good luck! πŸ™‚

    • Thanks Mandy, I love the smell when you first pour the wine it, it’s so nice, that warm wine mixed with everything else for the first time. Then it only gets better πŸ™‚ Cheers!

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