Monday, October 25, 2010
For my most recent braised meat dish, I decided to make some osso buco California-style. This is another cookbook review recipe, which I found in Tyler Florence's new cookbook, which I received as a guest at the ShopRite blog panel welcome dinner (and got my copy signed by Tyler Florence).
Anyhow, this dish is a traditional Osso buco, which also incorporates elements of california cuisine. The idea of topping wine-braied veal with a kumquat-cranberry gremolata is a bit unusual and takes some getting used to. But it is really terrific, and much to my surprise, it was a great complement to the dish. I confess that I don't really care for kumquats (I don't like eating the skin, which is how you eat a kumquat), so I substituted clementines. Thus, with my various adaptions, below is the recipe that I used to create this California-style osso buco.
Tyler Florence's California Osso Buco with Tangerine Cranberry Gremolata (adapted by Sasha)
1 cup flour
4 2 inch pieces of veal shank
extra virgin olive oil (I omitted using any butter with this dish)
1 onion, diced
2 celery stalks (diced)
zest of one lemon
6 cloves garlic
2 bay leaves
1/4 cup fresh parsley, chopped
1 bottle California Zinfandel (or Brunello, Cabernet Sauvignon)
2 cups low sodium beef broth
1 28 oz can diced tomatoes
1/4 cups pine nuts
1 cup clementine or tangerine slices
1/4 cup dried cranberries
2 T chopped parsley
Coat the veal with flour and season with salt and pepper. Heat olive oil in a Dutch Oven, and add the veal shanks, searing on all sides. Set veal aside.
In the same pot, add the carrots, celery, onions, garlic, bay leaves, lemon zest and parsley. Cook for about 15 minutes. Then, nestle the veal shanks back into the pot and add the bottle of wine. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the wine reduces by half. Add the beef broth and the tomatoes. Cover the Dutch Oven and transfer into an oven heated to 375. Cook for 1.5 hours, then uncover the pot and cook for another half hour. The braised veal should be very tender, and fall off the bones.
To make the gremolata, toast and puree the pine nuts in a food processor. Fold in the clementines, garlic, cranberries and parsley. Serve on top of the braised osso buco, in a bowl.