Columbus Day Dinner

Osso buco 3
Tomorrow morning before we depart, I intend to land and see what can be found in the neighborhood.
Christopher Columbus
This always makes me laugh
I hope that many of you enjoyed Monday off, but for many including Michael they worked so I made a hot-pot of osso buco, just the ticket for a Columbus Day dinner.  Asiago Cheese “Jakes’ garlic bread and a Caesar salad made for a fine low-key holiday dinner.
I have several recipes for osso buco, but I have dwindled down the file quite a bit and basically stay with one or two versions and today I used the recipe that called for veal stew meat and I used the slow cooker instead of the oven.  It came out just as good as braising in the oven with little tweaks here and there, nothing too drastic from a previously posted recipe.
Jakes' Garlic Bread 2
Osso Buco Style Stew
Serves 4:  My cooking time was 2 hours 15 minutes
  • 1.5-2 pounds veal or stew beef  (1 1/2 inc cubes
  • 1/2 cup AP flour, or enough to lightly dust the meat cubes
  • 2-3 tablespoons olive oil
  • 2 tablespoons butter
  • 6-8 peeled small whole white onions (the frozen pearl onions work well in this recipe)
  • 1 large shallot, finely chopped
  • 4 carrots, chopped
  • 1 celery rib, finely chopped and a nice small leafy piece to toss in the braise
  • 2 garlic cloves, minced
  • 2 cups white wine
  • 1 cup chicken stock
  • 5-6 San Marzano canned tomatoes hand squished
  • 1 cup Kalamata pitted olives, halved
  • 3 sprigs fresh thyme
  • 3 sprigs fresh parsley
  • 1 small sprig of fresh rosemary, maybe a 2 inch piece for just a hint of flavor

You can tie the herb sprigs together, easier to fish out before serving

  • 2-3 strips of orange zest (zest of 2 clementines)
  • 2 strips of lemon zest
  • 2 bay leaves
  • salt & pepper
Gremolata:
  • 5 tablespoons parsley, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon lemon zest, grated and a little orange zest

Preheat oven to 350°F

Heat the oil and  butter in dutch oven  medium high heat.

Pat meat dry with paper towels,  season with salt & pepper, toss  in a  flour and shake off excess. Brown meat in batches. Set aside while preparing the rest of the ingredients.

Reduce heat to medium and  add the mall onions, saute for a minute or so and add the shallot, carrots,  celery and cook until soft ( the small onions will soften in the braise), add the garlic for the last 30-60 seconds.  Season with salt and pepper, toss in the wine and scrape brown bits while wine is slightly reducing then add the rest of the ingredients, bring to a slight boil and add the meat

Crumple a piece of parchment paper and cover the stew, gently press down to the top of the stew to lightly cover, place lid on pot and braise for about 1-1/2 hours, check the liquid level and add a little more wine and stock if necessary as I did, continue braising for another 1/2-3/4 hour

When done, remove bay leaf, parsley, rosemary and thyme stems.   Season to taste with salt and pepper.

Mix gremolata ingredients together. Using a microplane to grate both garlic & lemon zest will give a nice fine texture.

Serve over rice, risotto, roasted garlic mashed potatoes