The other day I invited my mother over to watch my beloved Buckeyes play some football. So what should I serve for a football game?
Wings? Pizza? Chili?
I decided to go a whole different route and went gourmet. I served Osso Bucco, braised red cabbage and risotto. My secret is that most of the work was done before the game started and was ready to eat at halftime.
The Osso Bucco is a tender veal shank that is braised for two hours. It is so tender and delicious.
There were four of us and I had three medium to small shanks and one real big one. Guess who got that one!
Putting a sear on the veal. I did slice the big one in two to promote more even cooking.
Frying up the aromatics.
With the liquids and ready for the oven.
Two hours later.
- 6 12 ounce veal shanks
- 4 tbsp butter
- 1 large onion, diced
- 1 large carrot, diced
- 2 medium celery sticks, diced
- 2 large garlic cloves, minced
- 12 fl oz dry white wine
- 14.5 ounce can of diced tomatoes
- 4 cups chicken broth
- 3 bay leaves
- Cornstarch slurry
1) Preheat oven to 350°
2) Season veal on all sides with salt and pepper.
3) Melt butter over medium high heat, brown both sides of each shank; set aside.
4) In juices, sauté onion until golden brown. Add carrot and celery and sauté until tender. Add garlic and sauté 1 minute. Add white wine and simmer until reduced by 1/2.
5) Stir in tomatoes and broth. Add veal and bring to a simmer. Add bay leaves and braise in oven for 2 hours.
6) Remove from oven, and set veal aside. Add cornstarch slurry and simmer until thickened. Add salt and pepper to taste.