osso bucco from topper’s

February 28th, 2011

We’ve been begging the new Chef Kyle Zachary at TOPPER’S at The Wauwinet to share a delicious yet not too difficult recipe with us, one that we can make in preparation for TOPPER’S seasonal opening on May 4th.  Alas, here it is – delicious, classic Osso Bucco Milanese, turned elegant with the addition of saffron to the risotto.   And while we’re excited to taste-test this recipe for ourselves, we know we will be even more elated to try out TOPPER’S new menu when we are on Nantucket this summer (see the photo above to understand just how magical a meal at TOPPER’S can be!)  Recipe below:

OSSO BUCCO

4 Veal Shanks, cut 3 inches thick (about 3 ½ to 4 pounds)

Salt and Pepper

All Purpose Flour

2 tablespoons Extra-Virgin Olive Oil

3 tablespoons Butter

1 medium Carrot, ½ inch dice

1 medium Onion, ½ inch dice

1 Celery Stalk, ½ inch dice

2 tablespoons Thyme Leaves, chopped

1 Bay Leaf

2 cups Canned Tomatoes, peeled and chopped with juice

2 cups Veal Stock, or Chicken Stock

1 cups White Wine

Preheat oven to 375 degrees

1. Season the shanks all over with salt and pepper. Coat the shanks with flour, shaking off any excess.

2. In a heavy -bottomed 6 to 8 quart casserole, heat the olive oil and butter.

3. Place the shanks in the pan and brown all over, turning to get every surface, 10 – 12 minutes.

4. Remove the shanks and set aside. Reduce the heat to medium, add the carrot, onion, celery, thyme leaves and bay leaf and cook, stirring regularly, until golden brown and slightly softened, about 8 to 10 minutes.

5. Add the tomatoes, stock, and wine and bring to a boil.

6. Place shanks back into pan, making sure they are submerged at least halfway. If shanks are not covered halfway, add more stock. Cover the pan with a lid or aluminum foil.

7. Place the pan in the oven and cook for 2 to 2 ½ hours or until meat is nearly falling off the bone.
8. Allow the shanks to rest at least 10 minutes before serving

*The shanks can be prepared a day ahead and slowly warmed in a 350 degree oven.

RISOTTO MILANESE

1/4 cup Extra-Virgin Olive Oil
1 medium Onion, cut into 1/4-inch dice
1 teaspoon Saffron Threads
8 cups Chicken Stock, hot
1 1/2 cups Arborio Rice
1/2 cup White Wine
4 tablespoons Butter
1/2 cup Parmesan, grated

1. In a 12- to 14-inch skillet, heat the olive oil over medium heat until almost smoking.

2. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes.

3. Add the saffron to the stock, stirring to infuse.

4. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more.

5. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.

6. Stir in the butter and cheese until well mixed.

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