One of the most enjoyable things about finding an interesting recipe is sharing it with other food lovers. John and Fran Bonscher, good friends in New Jersey, called one cold, windy day to tell us about their Osso Buco recipe. It was just right for the weather, and we are passing it along. This dish of braised veal shanks is traditionally served with risotto or pasta. We prefer the pasta option, particularly when we have taken time to make fresh pasta. The gremolata is a garnish made by combining lemon rind, garlic and parsley which is sprinkled over the dish just before serving. We have occasionally had trouble finding veal shanks when we want them - it's probably a good idea to phone your butcher ahead of time and place an order.
Ingredients:
Gremolata:
Preheat oven to 350 degrees. In a large casserole or Dutch oven, melt butter over medium heat. Add onions, carrots, celery and garlic. Cook, stirring occasionally, for 10-15 minutes, or until the vegetables are lightly colored. Remove the casserole from heat. Season the veal pieces with salt and pepper and dredge in flour. In a large skillet, heat 6 TBS olive oil. Brown the veal, several pieces at a time and transfer to casserole, standing the pieces of top of the vegetables. The meat should fit into the pan in one layer. Brown remaining veal, adding more oil if necessary.
Discard all but 1 TBS oil from skillet. Add the wine and boil briskly until it is reduced to 1/2 cup. Stir in the chicken broth, basil, tomatoes, parsley and bay leaves. Bring mixture to a boil and pour over the veal. Bring the casserole to a boil on top of the stove. Cover and place in oven, basting occasionally. If necessary, regulate the heat slightly to maintain a constant simmer. Bake for one hour and 15 minutes, or until the meat is tender. Combine the gremolata ingredients. To serve, arrange the veal shanks on a platter and spoon the sauce and vegetables around them. Sprinkle the top with the gremolata. 6 servings.
Ingredients:
Using cabbage and any two of the other greens, stem and coarsely chop greens. In large pot, place salt pork in 2 inches of water. Bring water to a boil, add cabbage and cook just until tender. Drain. Heat water and repeat process with remaining greens to be used. Place small amount of olive oil in large skillet. Add garlic, chopped cabbage and other greens. Saute just until hot and serve immediately. Salt and pepper to taste. 4 servings.
Crust:
Filling:
Preheat oven to 325 degrees. Have all filling ingredients at room temperature. To make crust, mix crumbs, sugar, butter and milk in medium mixing bowl. Add ground nuts, cocoa or spices, if desired. When mixed, the crust should be moist, and crumbly, but not greasy. If necessary, adjust liquid ingredients until correct consistency is reached. Press the mixture firmly into the bottom and up the sides (to 1/4 inch thickness) of a 9 or 10 inch springform pan. Bake the crust at 325 degrees for 10 minutes, until it just starts to smell wonderful and begins to look a little "puffy". Remove from oven and cool.
In large bowl, combine cream cheese and sugar until smooth and creamy. Add remaining ingredients, one at a time in the order listed until the mixture is smooth. Pour into the crust and place in 325 degree oven (with rack in middle position) and bake for 20 minutes. Lower the temperature to 300 degrees and bake an additional 40 minutes. Turn off heat and leave cake in oven (with door closed at all times) for 60 minutes. Chill overnight and garnish with seasonal fruit, chocolate, nuts or a garnish of your preference. Let cake stand at room temperature 20 minutes before serving.
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