Cider Makers Osso Bucco Recipes

FABIO'S OSSO BUCO (MEAT OF KINGS)

Fabio's Osso Buco (Meat of Kings) image

Made this last Sunday after watching a video of Fabio making it a few weeks ago. I can't even begin to explain how absolutely delicious this was. I went online and found his recipe written out and will include a link to the video of Fabio making it. It sounds like a tough one to make, but if you watch the video first he show's...

Provided by Melissa Turner

Time 3h5m

Number Of Ingredients 19

Ingredients

6 butchered beef shanks bone in (can use veal or pork)
1/4 c olive oil
1/4 c all purpose flour
1 c white wine
1 large onion diced
1 large carrot diced
1 celery stalk diced
1 bay leaf
5 sprigs of thyme
1 rosemary sprigs
5 cloves of garlic minced
1/4 c tomato paste
2 strips orange peal
1 orange zest freshly grated
3 stalks italian parsley minced
FOR THE DEMI-GLACE
2 gal beef stock reduced to 2 qts
1 Tbsp flour
1/2 stick butter

Steps:

1. For the demi-glace: reduce the beef stock and add flour and butter to thicken. Reserve at a gentle boil. Preheat oven to 325°.
2. Heat olive oil in a large Dutch oven over high heat. Coat beef shanks in flour, making sure to shake off any excess flour. Sear the shanks in the hot oil until golden on both sides, remove to a plate, and set aside.
3. Add onion, celery, and carrots to the searing oil. Stir to coat, and cook three minutes. Add bay leaf, thyme, rosemary, and stir. Add strips of orange peel.
4. De-glaze with white wine to loosen any bits sticking to the pan. Sauté for another five minutes, or until vegetables are softened and liquid is mostly reduced. Add garlic and tomato paste; cook 3-5 more minutes. Pour the sauce into a large baking dish; make sure the bottom of the dish is completely covered.
5. Top sauce with the shanks, and pour the demi-glace, covering the shanks.
6. Cover the top of baking dish tightly: first with parchment paper, then with aluminum foil. Bake at 350° for at least 2 hours, or until the beef shanks are tender and falling off the bone. Carefully open the foil cover, releasing the steam away from you. Place shanks on plate and cover with sauce. Top with freshly grated orange zest and Italian parsley.
7. As promised here's the link of Fabio Viviani making this wonderful dish. Make sure to check out his other recipes. Every one I have made I have been super impressed with. http://screen.yahoo.com/osso-buco-the-meat-of-kings-30601200.html

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