I made Osso Buco for the first time about a month ago, and decided some changes were in order to the recipe. This time around I used veal shanks instead of ox tail and the result was a vast improvement. I also decided to serve it over Cannellini beans and ditched the gremolata, to see how it tasted on its own. Try and pick shanks that have smaller bones and more meat. This will reduce the amount of marrow you are able to eat, but insures the marrow inside will almost liquefy. One other change I made, I reduced the amount of hot water to two cups when soaking the dried porcini mushrooms. We both loved this recipe and will make it this way in the future.
- 4 veal shanks
- 1 cup dried porcini mushrooms
- 2 carrots diced fine
- 3 celery ribs diced fine
- 1 red onion diced fine
- 24 ounce can tomatoes crushed
- 1 quart chicken stock
- 2 cups white wine
- 2 tbsp basil
Soak mushrooms in 2 cups boiling water. Let stand for 20 minutes then squeeze and dice fine, reserving all liquid. Tie the meat around the shanks with kitchen string and dust with flour salt and pepper. Heat 1 tbsp olive oil in a frying pan and brown shanks over medium heat. Heat 1 tbsp butter and 1 tbsp olive oil in a large stock pot and saute onion, celery and carrot until softened, about 4 minutes. Add shanks to pot and season with salt and pepper. Drizzle wine into pot and deglaze pan. When wine has evaporated add tomatoes. After tomatoes have been partially absorbed add stock, porcinis and their liquid, and basil. Shanks should be covered in liquid, if not add water. Bring to a boil and then turn heat down to simmer. Cover partially and cook stirring occasionally until done, about 1 1/2 hours.
- 3 cups dried Cannellini beans
- 3 tbsp chopped sage leaves
- 5 garlic cloves roughly chopped
- Olive oil
Rinse and soak beans overnight in cold water. Drain beans cover in fresh water and bring to a boil. Add sage and garlic and cook over medium heat until done, about45 minutes. Drain beans reserving 1 cup cooking liquid. In a large bowl mix beans, olive oil and cooking liquid to taste. Season with salt and pepper. Serve Osso Buco over a heaping spoonful of beans covered in sauce.