We started out Sunday going to our favorite Mexican breakfast place in Montrose. From there we headed to shop at Central Market.
And then...wow. We could not find one thing we wanted to buy. We don't know if this was because we were so full already or because it was so dang cold inside the store but for the first time ever we left without one single purchase. (I apologize profusely to the grocery store Gods for the loaf of bread I left in the cart!) We really think it was divine intervention because we headed over to Whole Foods, not the destination of choice that morning, and we ran into some good friends that live on that side of town and we haven't seen them for ages...so if we had found anything to purchase at Central Market, well, we wouldn't have seen them and that was certainly a treat! Two of my favorite people ever in the world.
Anyway, the end result of our purchases, or at least a few of them, was a spur of the moment decision to make Osso Buco (with beef, not veal - I don't do veal). It turned out so good, I thought I would post the recipe along with pictures.
Ingredients:
1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves
Cheesecloth
Kitchen twine, for bouquet garni and tying the veal shanks
3 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
I added 1 package of sliced portobella mushrooms to the vegetable list but that is completely optional.
(Instructions are going to follow, I promise!)
Where's the beef? I'm not very good at the documenting of recipes! Here ya go!
I served this with buttered noodles (actually bow-tie pasta) seasoned with fresh thyme, salt and pepper. I would have preferred linguine if I had any on hand...And, brownies for dessert!
It was delish! I highly recommend it - here is the link to the recipe (and if you add the mushrooms do so at the same time you saute the other veggies) and, I actually cooked this about 2 1/2 hours, not 1 1/2 and felt it wouldn't have been as tender if less time. Just, FYI!
Enjoy!
Love, spajunkie
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