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Osso Bucco

Osso Bucco

DON'T FORGET THE MARROW

Osso Bucco is definitely one of the most popular Northern Italian dishes in any great Chicago Italian restaurant.

Due to the time it takes to prepare this dish, it's rarely seen on a menu. Usually, it's featured as a special.

One of my favorite restaurants which serves osso bucco is "Volare Ristorante" on St. Clair and Grand Avenue, two blocks east of Michigan Avenue.

It's rich and delicious and served with a nice bechamel sauce over the top which differs from most traditional osso bucco recipes.

Like at "Volare" this dish is served on a bed of creamy risotto.

Don't forget to suck out the bone marrow. it's the best part of the dish.

INGREDIENTS

  • 4 veal shanks around 3 inches thick. The best veal shanks that I can find are from Allen Brothers here in Chicago. They supply all the major restaurants here.
  • 1 cup of flour
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 1 yellow onion chopped
  • 1 carrots peeled and chopped
  • 1 stalks of celery chopped
  • 4 clove of crushed garlic
  • 1 sprig of fresh thyme chopped
  • 1/2 cup of red wine
  • 1 cup of beef or veal stock
  • 4oz. of tomato paste
  • 1/4 cup of olive oil

    PREPARATION

  • Dredge veal shanks in flour with salt and pepper.
  • In a large pot fry the veal until brown on all sides.
  • Remove shanks from pot and set aside.
  • Saute carrots, onions and celery for about 5 minutes.
  • Add garlic ad thyme for about another 2 minutes.
  • Stir in tomato paste for about 1 minute.
  • Add red wine and broth.
  • Turn burner on high and reduce sauce for 5 minutes uncovered.
  • Turn burner down and add veal shanks back into the pot and cover.
  • Simmer for about 2 hours.
  • Be careful when taking the shanks out of the pot so they don't fall apart and you don't lose the bone marrow.
  • Place on a plate and spoon sauce over veal.
  • Serve with risotto recipe below.

    Optional Gremolata to sprinkle over dish

  • 2 Tbls of minced garlic
  • 2 Tbls of chopped parsley
  • 1 Tbls of grated lemon zest

    RISOTTO

    INGREDIENTS

  • 1 bunch of long green onions chopped
  • 2 shallots chopped
  • 1/4 cup of olive oil
  • 2 cups of Aborio rice
  • 1/2 cup of dry white wine
  • 5 cups of chicken broth heated
  • 2 Tbls butter
  • 1/2 cup of freshly grated parmesan cheese
  • Freshly ground black pepper

    PREPARATION

  • Saute shallots and onions in oil until brown.
  • Add rice and stir.
  • Add white wine.
  • Add 1 cup of broth and stir until liquid is absorbed.
  • Add the remaining broth 1 cup at a time stirring every time until broth is absorbed and rice is creamy in texture.
  • Remove from heat and stir in butter and cheese.

    Your ready to serve with the osso bucco.

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