something for the silly season

[Henry C.K. Liu]

Osso Buco is a peasant dish that the rich co-opted.
One suggestion, lower the temperature and increase the time, the meat will
be more juicy and tender.  Covered braising is best.
Reduce the amount of garlic unless meat is not fresh - in America not a
likelihood because of refrigeration.
What is lemon Zest?  Use real lemon.
It is made very very tough meat around  shanks that the rich discard.
Now, trendy Italian restaurant are selling them for $30 a plate.
The wonder thing about America is that one can still feed 4 people with
chicken for $3 if one knows how to cook.

Henry

Sam Pawlett wrote:


> Here is my prize-winning(ha) recipe for Osso Buco.One of the world's
> classic bourgeois dishes. Just don't take my job. For a proletarian New
> Years I recommend Hungarian Goulash.The veal shank will cost you a few
> greenbacks.
> SP
>
> Osso Buco( 4 servings.)
>
> Veal Shank( try to get less than 2 months old.) cut in 1 inch pieces.
> 8-12 pieces.
> Salt and Pepper. To Taste.
> Olive Oil as needed
> Fresh Garlic: 1 clove minced.
> Carrot-fine dice: 4 oz.
> Lemon Zest: 1 TBSP
> Brown Veal Stock( or beef stock-even chicken stock): 1 qt.
> white wine: 8 oz.
> Tomato Puree: 2 TBSP
> Garnish:
> Fresh Garlic: 1 clove minced
> Lemon Zest: 1 TBSP
> Italian Parsley chopped fine: 1 TBSP
>
> 1) season veal in salt and pepper and dredge in flour if desired. Saute
> them in olive oil until brown on all sides.
> 2) Add garlic and carrot. Saute briefly.
> 3) Add the lemon zest, wine, stock and puree. Bring to a boil and reduce
> to a simmmer. Braise on the stove and/or in a 325F oven until meat is
> tender but not quite falling off the bone, appx, 40-60 minutes.
> 4) Remove the cover and reduce the sauce until thick.
> 5) Transfer meat to a platter, ladle the sauce over it and sprinkle
> garnish(gremolada) over it.
> Enjoy! Stun your bourgeois friends!