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Author Notes: This is a great way to take the amazing flavors of osso buco and make it more accessible for everyday. I especially like the lightness of white wine compared to the usual red wine in beef stews. I have used beef chunks (usually cut from a chuck) or if I can find it veal stew meat, which makes it a little more special but not quite so extravagant as veal shanks. —MGrace
- 2.5-3.5 pounds meat for stew (1 1/2 - 2 1/2 inch cubes)
- 1/2 cup AP flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2-3 shallots, finely chopped
- 2-3 carrots, chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, minced
- 2 cups white wine
- 1 cup chicken stock
- 3-4 tomatoes, chopped or sliced in half & grated on box grater, leaving skin (if skin is tough) OR 1 14oz can diced tomato
- 1 cup olives, kalamata or oil-brined are best
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh parsley
- 2-3 stips of orange zest
- 1 bay leaf
- salt & pepper
- 5 tablespoons parsley, finely chopped
- 1 garlic clove, minced
- 1 teaspoon lemon zest, grated
- Preheat oven to 325°F
- Heat olive oil and butter in dutch oven or other oven proof pot over medium high.
- Pat meat dry and season with salt & pepper. Toss in a bowl with flour and shake off excess. Brown meat in batches. Remove to plate.
- Reduce heat to medium and add in shallot, carrot, celery and garlic and cook until soft & pale, stirring to pick up brown bits on pan. Season lightly with salt & pepper.
- Add remaining ingredients and bring to a boil, stirring. Add meat back to pot along with accumulated juices and bring to simmer.
- Cover and braise in oven until tender, about 1 ½ - 2 ½ hours. Check liquid levels periodically and add extra stock or water if it is drying out too much.
- When done, remove bay leaf, parsley and thyme stems. Check seasoning and adjust as needed.
- Mix gremolata ingredients together. Using a microplane to grate both garlic & lemon zest will give a nice fine texture.
- Best served over saffron risotto or polenta, but egg noodles, rice or potatoes would be nice too. Serve gremolata at table.
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