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
meat for stew (1 1/2 - 2 1/2 inch cubes)
shallots, finely chopped
celery rib, finely chopped
garlic cloves, minced
tomatoes, chopped or sliced in half & grated on box grater, leaving skin (if skin is tough) OR 1 14oz can diced tomato
olives, kalamata or oil-brined are best
stips of orange zest
salt & pepper
parsley, finely chopped
garlic clove, minced
lemon zest, grated
In This Recipe
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.