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
Ingredients
- Stew
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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
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1
celery rib, finely chopped
-
2
garlic cloves, minced
-
2 cups
white wine
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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
- Gremolata
-
5 tablespoons
parsley, finely chopped
-
1
garlic clove, minced
-
1 teaspoon
lemon zest, grated
Directions
-
Preheat oven to 325°F
-
Heat olive oil and butter in dutch oven or other oven proof pot over medium high.
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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.
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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.
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Mix gremolata ingredients together. Using a microplane to grate both garlic & lemon zest will give a nice fine texture.
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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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