Anyhow, back to the osso buco. Try it out this holiday, it's a definite star at the table.
Osso Buco with Golden Raisins & Crispy Shallots
2 lbs osso buco (veal or beef shanks)
salt and freshly ground black pepper to taste
flour for dredging
2 teaspoons and 1 Tbsp extra virgin olive oil1 small yellow onion, chopped
2 to 3 cippolini onions, halved
3 garlic cloves, minced
3 carrots, chopped
3 celery stalks1/4 cup golden raisins
1 can whole tomatoes
1/2 bottle dry white wine* (I used a wine with notes of pepper and crisp apple)
2 cups low-sodium chicken stock
2 bay leaves
5-6 thyme sprigs
lemon zest, parsley and crispy shallots for garnish* (see note on shallots below)
Pat beef dry, season with salt and pepper and then dredge in flour. Heat 2 teaspoons olive oil in a heavy-bottomed pan or a Dutch oven over medium-high heat. Sear osso buco for 5 to 6 minutes on each side. Remove from pan and set aside. Add onions, garlic, carrots and celery and saute for 5 to 7 minutes until lightly browned. Add osso buco back into pan along with raisins and tomatoes. Add wine and chicken stock as well as bay leaves and thyme. Lower heat to a simmer, cover and cook for about 2 hours on the stovetop. *Note that beef shanks may take longer than veal. Preheat the oven to 375 and finish braising in the oven for an additional 90 minutes to 2 hours, or until the meat is tender, moist and falling off the bone.
Garnish with lemon zest, chopped parsley and crispy shallots.
*For crispy shallots, thinly slice 1 slice into rings or half-moons. Heat 2 to 3 tablespoons olive oil in a skillet and "fry" over high heat for about 4 minutes until golden brown and crispy.
Serve with parsnip puree.
Truffled Parsnip Puree
3 large parsnips, peeled and chopped, about 2 cups
1 cup low-sodium chicken broth
1 cup whole milk
1 clove garlic, thinly sliced
1/2 teaspoon white truffle oil
salt and white pepper to taste
Add parsnips through garlic into a medium saucepan and simmer for about 20 minutes until parsnips are soft. Transfer mixture to a food processor and puree until smooth. Add in truffle oil and season with salt and white pepper to taste.