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Blanching beef in milk and salted water, then braising in a thick cast iron pot with lid, in a savory vegetable gravy with onion, leek, fennel, celery stalk and carrot. You can turn less expensive cuts of beef like shanks or beef chuck into tender veal-like delicacies. Osso buco means “ bone with a hole”, a steak of leg shank with the bone in it. An osso buco dinner is served over risotto and garnished with gremolata ( recipe below) and washed down with a bottle of red wine like chateau-neuf-du-pape, or pinot noir. Milk fed steers are called veal if butchered under 450 pounds and 5 months, formula fed steers are called veal if butchered under a year. Steers are called beef if older than a year.
View original recipe on cookpad.comBlanch the beef in 3 cups of cold water, 1 cup coconut milk and 3 tsp seasalt, 1 hour if fresh, or overnight if frozen. Dry.
Glaze the onion rings and leek rings in olive oil and butter, 5 minutes, low heat.
Dust flour and pepper each piece of meat one at a time till completely coated, put in heated cast iron pot. When hot, spray bottom with olive oil.
Turn up heat in your cast iron pot, brown one piece of meat at a time on both sides, 5 minutes per side.
Add all browned pieces of meat back in the cast iron pot, add glazed onion rings and leek rings back, add chopped vegetables, cover with wine and chicken broth, bring to boil, turn down to simmer, lid on, simmer one hour and 15 minutes.
Make the gremolata: chop fresh parsley, chop mild elephant garlic, chop lemon peel, mix well.
Preheat serving platter, lift osso buco and vegetables out of the cast iron pan with slotted ladle, lay on serving platter. Turn up the cooking liquids and stir till gravy thickens. Ladle over meat and vegetables. Garnish with gremolata. Enjoy.
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