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Osso Bucco: Yes or No? (& A Giveaway!) – WINNER ANNOUNCED

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Photograph © 2010 by Judd Pilossof. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

Update: Congratulations, Kris, the winner of this contest!  Her Sunday Supper?  “I made one of our favorite dishes with ground lamb, onions, apricots, prunes, green beans, and noodles topped with yogurt and garlic.  With a spinach salad it was perfect.”

On the other hand, if the veal is dark rose, I know it’s been allowed to roam free until slaughter. As a carnivore, I’m evolving, but at this point, I’m OK with veal that’s been raised like this. Before Christmas, I spied some dark rosy, farm-raised veal shanks and picked them up, thinking we’d enjoy them over the holidays.As I’ve reduced my meat consumption these last few years, I’ve also had to rethink how I feel about veal (euphemism for baby cow). As with all animals, my main concern: how they were raised. When I see veal in the meat case, I can tell a lot about its life. If it’s the usual pale pink, I know it’s likely been separated from its mother and crated, the better to keep those muscles nice and pale and tender.

Turns out there was so much rich food those few weeks, there was never the right moment to really enjoy and appreciate them. So they stayed in the freezer until this past Sunday morning. Sharon and new husband Anthony were stopping by for a quick lunch en route to New Haven after a fun Saturday night with her sister Maggy and brother-in-law Andy in New York. What to serve them?

I opened the pantry, I opened the fridge–no inspiration. I opened the freezer, and there sat those eight beautiful veal shanks. I pulled them out to thaw, but then I realized a meal like this needed time and deserved a great bottle of wine. Occasionally I love leisurely Sunday lunches, but there wasn’t time for a nap after a meal like that. The shanks were thawed. What to do?

I made soup and salad instead. As Sharon and Anthony were leaving, I realized I didn’t need eight veal shanks. Would they like four of them? Yes! Perfect. I braised mine. They took theirs home to braise.

Around dinnertime I got a text from Sharon, “Just sitting down to braised veal shanks with wild mushroom and Corsican goat cheese polenta : ) yum!”

Hmm. I didn’t have polenta, but I had grits, and I had goat cheese too!

With the goat cheese addition, it turns out three animals contributed to my dish–prosciutto to flavor the braise, the veal shanks of course, and then goat cheese in the grits. Felt a little wrong, but then again so very right.

Thank God today’s Meatless Monday, but I’m looking forward to the two remaining shanks for dinner later this week!

P.S. It’s cold today and it feels like a great day to give away my last cookbook Perfect One-Dish Dinners!  Just tell me what you had for supper Sunday night.  Giveaway ends Wednesday, January 18th at 9PM ET.  We’ll choose a winner and let you know by Thursday morning.  Stay warm!

Osso Bucco
 
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Serves: 4
Ingredients
  • 4 veal shanks, tied around the circumference with butcher’s twine
  • 1 tablespoon olive oil
  • Salt and ground black pepper
  • 2 tablespoons butter
  • 1 large each: carrot, celery stalk, and onion, cut into small dice
  • 4 large garlic cloves, minced
  • 4 thin slices prosciutto (about 2 ounces), minced
  • 2 teaspoons Italian seasoning
  • 1 can (14.5 ounces) petite-diced tomatoes
  • 1 cup red wine
  • 2 cups chicken broth
  • 1 cup quick grits
  • 4 ounces goat cheese
Instructions
  1. Heat a large heavy-bottomed deep skillet or soup kettle over low heat. Coat both sides of shanks with oil and season generously with salt and pepper. A few minutes from browning shanks, turn heat to medium-high. Add shanks to hot pan and cook, turning only once until brown on both sides, about 6 minutes total. Transfer to a plate; set aside.
  2. Remove pan from heat to cool slightly, then add butter, and return to medium-high burner. Add carrots, celery, and onion; sauté until soft and lightly browned, 4 to 5 minutes. Add garlic, prosciutto, and Italian seasonings; sauté until fragrant, 30 seconds to 1 minute longer. Add tomatoes, wine, and broth, bring to a simmer, and return shanks to pan. Turn off heat and place a piece of heavy-duty foil over the pan. Using a potholder to protect hands, press on foil so that it touches the stew. Seal foil completely around the edges. Place lid on skillet to create a tight seal. Turn burner on medium-high until juices bubble. Set pan in oven and cook until shanks are fork tender, 1 hour and 15 minutes.
  3. When ready to serve heat 4 cups water and 1 teaspoon salt to boil in a large saucepan. Whisk in grits; continue to whisk until soft, but thick, 4 to 5 minutes. Whisk in goat cheese. Spoon a portion of grits on each of 4 plates. Top each with a veal shank and a portion of sauce. Serve.

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

135 Comments

  1. Tami says

    I had stir-fry with locally raised pork and turnips, radishes, bok choy and pac choi that I got at the farmers market on Sat (grown in high tunnels).

    I also made your Mushroom Barley soup yesterday that you demo’d on Martha – very tasty!

  2. Lori Doud says

    I had roasted chicken with veggies and rice. My kids favorite. I don’t eat meat so I just ate the veggies and rice.

  3. Arden says

    Sadly, we ate at the mall at an odd little Cajun booth in the food court where they served Asian food. Needless to say, we picked poorly.

    Tonight – homemade vegetable soup!

  4. Tricia says

    We had salmon (bought from the guy who caught it with his own line), and the kale-coconut-farro salad from Supernatural Everyday. Perfect Sunday dinner.

  5. Linda says

    I made German meatballs with a beer and mustard sauce, and served it over homemade spaetzle with parsley. I used local Amish bratwurst out of the casing and mixed it with really dense, dark, Mestemacher rye bread crumbs, lots of sweet hot mustard, caraway seeds, salt, pepper, and a couple of eggs to bind it. While the meatballs bake, I make the sauce, thickened with a roux, out of beer, beef stock, more mustard and spices. Terrific comfort food and the meatballs and sauce freeze really well.

  6. Cathy H. says

    We’re at the beach, so we had pizza last night…very unoriginal. One pot dinners would be perfect:)

  8. Mary Bridget says

    I made the Pioneer Woman’s Marlboro Man Sandwiches, they are one of my husbands favorites and so delicious!

  10. Christina says

    My friends and I made homemade pizza: one with spinach, goat cheese bechamel and stir-fried chicken with thyme. The other with spicey ground beef, stir-fried onions and bell peppers and homemade tomatoe sauce!

    For desert: Apple-cinamon-brown butter mini-cakes.

  11. Minna says

    I made Japanese curry! I love to make mine with zucchini, carrots and potatoes. (p.s. LOVE your recipes, fingers crossed I win!)

  15. Amy says

    We had Arby’s while waiting in line at Phillips Arena for the WinterJam concert! Great time with my daughter!

  16. Ilana says

    Sorry, I just entered with my old, invalid, email address. I made beef with snow peas and this time I’m using the right email address.

  17. Melissa says

    We had lemon chicken with baby portabello mushrooms and potatoes (slow cooker), with steamed broccoli and homemade biscuits with homemade apple butter. Perfect for a snowy Sunday evening!

  18. Christi says

    We had our small group Bible study, so there were lots of yummy choices. I brought roasted carrots and a casserole pan of garlic pasta.

  19. Sue says

    My husband and I split a T-bone steak. He had the New York side and I had the filet side. With a loaded baked potato, and a tossed green salad, we were happy campers! Can’t wait to check out your cookbook! Thanks and keep up the good work!

  20. Karen l says

    UHHH – toasted a piece of Ezekiel bread, smeared it with low fat peanut butter and drizzled unfiltered honey over it. Not any special, but just what I wanted!

  21. Nancy says

    My daughter just delivered her first child – my first grandchild – a healthy baby boy! I wanted to take them a “one pot meal” – something delicious and healthy for the new mama and my son! Perfect – I made Vegetarian Shepherds Pie. OMG was it ever fabulous!!! Meaty Cremini mushrooms replaced the meat, and meat was never missed by my carnivore family! Its gravy was made by making a phenomenal stock of dried porchini mushrooms, low sodium mushroom broth, red wine, tomato paste, sage and thyme. This lucious gravy really made the dish. The veggies were traditional – onions, celery, carrots, garlic. My family is pretty traditional, so I replace the celery root and parsnips with frozen green peas and extra carrots. Slather the top with mounds of lucious mashed potatoes – dot it with paprika and a light sprinkle of sharp cheddar cheee!

    With the calorie count at 300 calories per (huge) serving, with 9 grams of protein and 9 grams of fiber – how can you beat that? Most of all, though, was the phenomenal flavor. I am totally a foodie, but I have to confess, I went to bed thinking about that shepherds pie! I am planning my next dinner party with friends and including this as the main dish – it was that good!

  26. Alecia says

    We had smoked salmon with chive cream cheese on top of a cucumber slice. Yes, it’s an appetizer, but we weren’t too hungry for a big dinner and these hit the spot!

  28. Joycie K says

    We had your Quick Chicken Tortilla Soup. It was a little chilly outside and I have a cold, so it was perfect.

  29. adrienne says

    Sadly, the groceries were lacking so it was snack night – hummus, veggies, and crackers. Wah wah.

  33. Samantha says

    Caesar salad and mac and cheese! And for dessert I had one scoop of mango and one scoop of pear sorbet.

  37. Pat says

    I had Lamb Shanks in a brown sauce. Served it with Mashed Potatoes, vegetables (corn, asparagus, Carrots) , salad, and crusty bread. For dessert Carrot Cake.

  42. kate C. says

    Homemade mac and cheese. We just read ‘The Kitchen Counter Cooking School’ and were inspired to try to find a good homemade mac and cheese recipe instead of using the box stuff. Unforunately I don’t think last night’s was ‘the one’ – took too long and our little ones didn’t like it much. But we’ll keep looking.

  45. Helena Mouta says

    I had grilled fish with boiled (homegrown) potatoes, carrots and brocoli, all seasoned with my father-in-law’s olive oil. All in all, not a bad meal!

  46. Ali says

    We had one of our budget friendly favorites: beans and rice. It’s not fancy and I don’t think I’d serve it to company, but we love it. I stir some salsa into mine but the kids prefer theirs with just cheese. Day 2 is rice and bean burritos, another fav! I always make extras to freeze for nights we’re too busy to cook a full meal. Four minutes in the microwave and we have gooey, cheesy, rice and bean goodness.

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