Cooking Italy: Ossobuco with Falls Mill White Corn Grits
Adapted from Marcella Hazan's Essentials of Classic Italian Cooking. Italy meets the South with Veal Osso Buco with White Corn Grits.
Servings: 4
Ingredients
- 1 cup onion
- 2/3 cup carrot finely chopped
- 2/3 cup celery finely chopped
- 4 T butter
- 1 teaspoon garlic chopped fine
- 2 strips lemon peel I used lemon zest
- 1/3 cup vegetable oil
- 8 veal shanks Note: I only cooked 2 meaty shanks and used all the rest of the ingredients
- 1 cup dry white wine
- 1 cup meat broth
- 2 1/2 cups canned plum tomatoes coarsely chopped
- 2 bay leaves
- several sprigs fresh thyme
- several sprigs parsley
- freshly ground pepper
- sea salt
Instructions
- Preheat oven to 350, for two hours of braising
- Choose heavy pot that can be put in oven, large enough to put a single layer of veal shanks.
- Put onion carrot celery and butter on medium heat, cook 6-7 minutes, add garlic and lemon cook few more minutes.
- Put some vegetable oil in skilled and turn on heat to medium high. Coat veal in flour, and when pan is hot, brown veal on both sides. Once browned, put veal in pot over chopped vegetables. With only a little oil left, add wine , reduce and scrape bottom. Pour over veal. Put broth in skillet, simmer and add to pot.
- Add in tomatoes, thyme, bay leaf, parsley, thyme, salt and pepper. You want the veal to be covered 2/3 in broth. Place in lower third of oven for two hours, basting every twenty minutes. If using a self-basting cast iron enamel pot, the frequent basting is not necessary.
- Once you are close to the two hours, make grits picking one of the ways discussed below.
- Serve with a garnish of gremolada.
Notes
Gremolada
1 teaspoon grated lemon zest
1/4 teaspoon garlic chopped finely
1 tablespoon chopped parsley Cooking Grits
Place grits in a bowl. Pour cold water over and swirl and pour out water. The light bran will float to the top. Carefully pour off water, reserve the grits. I do this a few times to make sure. Then proceed with package directions. The grits will typically double, and will require constant stirring on low heat to avoid lumps. If you choose to make this as separate from veal, add in 1/2 cup grated pecorino romano, 1-2 T of butter and season to taste with salt and pepper. If you choose to cook this in the sauce, for every cup of grits, add 1 cup broth and 1 cup chopped tomatoes with juice. If it seems too think, add in a little more broth.
1/4 teaspoon garlic chopped finely
1 tablespoon chopped parsley Cooking Grits
Place grits in a bowl. Pour cold water over and swirl and pour out water. The light bran will float to the top. Carefully pour off water, reserve the grits. I do this a few times to make sure. Then proceed with package directions. The grits will typically double, and will require constant stirring on low heat to avoid lumps. If you choose to make this as separate from veal, add in 1/2 cup grated pecorino romano, 1-2 T of butter and season to taste with salt and pepper. If you choose to cook this in the sauce, for every cup of grits, add 1 cup broth and 1 cup chopped tomatoes with juice. If it seems too think, add in a little more broth.