Quisine eNewsletter

By keledru

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Ingredients

• Ossobuco:
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 2 fresh or dried bay leaves
• 4 whole cloves
• 1 lemon
• 1 orange
• 1/4 cup extra virgin olive oil
• 1 cup finely chopped onion
• 1 cup shredded carrot
• 1 cup finely diced celery
• 3 whole shanks of veal, each about 3-1/2 lbs., cut into 4 pieces
• 1 cup all-purpose flour
• 1/2 cup vegetable oil
• 3 tsp. tomato paste
• 1 cup dry white wine
• 1/2 cup carrot juice
• 1/2 cup celery juice
• 2 cups crushed canned plum tomatoes
• 4 cups chicken stock or canned low-sodium chicken broth
• Salt
• Freshly ground pepper to taste
• Barley Risotto:
• 2 quarts water
• 1 cup diced (1/4-inch) trimmed carrots
• 1 cup diced (1/4-inch) onion
• 1 cup diced (1/4-inch) trimmed celery
• 1 tsp. extra virgin olive oil
• 2 bay leaves
• Salt
• 1-1/2 cup pearl barley
• 3 Tbsp. unsalted butter
• Gremolata:
• 2 lemon peels, yellow part only, chopped fine
• 1/4 cup Italian parsley, chopped fine
• 1 clove of garlic, chopped fine

Details

Servings 1
Adapted from qvc.com

Preparation

Step 1

Prepare the ossobuco. Tie the rosemary, thyme, bay leaves, and cloves securely in a 4-inch square of cheesecloth. With a vegetable peeler, remove the zest (yellow part of the peel only) from the lemon in wide strips. Do the same to the orange. Squeeze the juice from the orange and reserve separately.

In a wide, heavy casserole large enough to fit all the veal shanks, heat 2 Tbsp. of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until wilted — about 5 minutes. Add the carrots, celery, and the cheesecloth bundle of herbs. Season lightly with salt. Reduce the heat to low and cook, stirring occasionally, for about 10 minutes.

Meanwhile, pat the veal shanks dry with paper towels. Tie a piece of kitchen twine securely around the perimeter of each piece of shank to hold them together during cooking. Season them with salt and pepper and coat with flour, shaking the excess flour off. Divide the vegetable oil between two heavy, large skillets and heat over medium heat. Add the shanks to the skillets and cook, turning once, until well browned on all sides. Alternatively, the shanks may be browned in batches in a single skillet. Add the browned ossobuco to the casserole with the vegetables and add the tomato paste. Stir the tomato paste into the vegetables and cook, stirring occasionally, and turning the shanks once or twice. Simmer for about 10 minutes. Add the white wine, bring to a boil, and then add the orange juice, carrot juice, celery juice, and the orange and lemon zest. Bring to a vigorous boil over high heat and boil for 10 minutes.

Add the crushed tomatoes, reduce the heat to low, and simmer, covered, for 30 minutes. Stir in a cup of the chicken stock. Cover and simmer over low heat, adding stock to keep the level of liquid in the casserole the same, until the shanks are tender — about 1-1/2 hours. Rotate the veal shanks in the casserole as they cook.

Meanwhile, prepare the barley and the gremolata. Bring the water, celery, carrots, onion, bay leaves, and olive oil to a boil. Stir in the barley and cook until tender but still firm — about 20 minutes. Drain the barley and set aside. To make the gremolata, toss the lemon zest, parsley, and garlic in a small bowl until blended and set aside.

When the veal is tender, remove the shank pieces and cut off the strings. Pass the cooking liquid through a sieve, pressing hard on the solids to remove as much liquid as possible. Return the meat and sauce to the casserole and bring to a boil. Check the seasoning and keep the veal warm over low heat.

Now, finish the barley. Heat the butter in a large heavy skillet over medium-low heat. Add the barley and cook, stirring often, until the barley is heated through and coated with butter. Season with salt and pepper.

Serve some barley and two pieces of the veal on each plate, sprinkling the veal with gremolata. Makes 6 servings.

Recipe provided by Lidia Bastianich.

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