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Menu Plan for Fall II: Week 8, Day 2
Osso Bucco
Mashed Cauliflower Potato Medley
Cooking time: 75 minutes for menu Cooking schedule: see below for instructions
As with most Italian dishes there are as many recipes of Osso Bucco as there are Italian cooks. This is a compilation of several. If you can't find veal shanks, substitute veal shoulder or anything suitable for braising. We'll use the leftover sauce with the Meatballs.
Osso Bucco
Total time: 90 minutes
Braised Veal Shanks, another Italian classic with many variations: some have a light, lemon sauce; some a heavy tomato. This is a light vegetable....
Ingredients:
- 2 - 4 nice size veal shanks enough for 2, I had 3
- 1 medium leek, 1 cup chopped
- 1 medium carrot, 3/4 cup chopped
- 1 rib celery, 3/4 cup chopped
- 2 cloves garlic
- 1 tbs olive oil
- 3/4 cup (6oz, 180ml) white wine
- 1/2 cup (4oz, 120ml) beef broth
- 2 cups (15oz, 450gr) chopped tomatoes
- 1/2 tsp dried rosemary
- 1 tsp dried sage
- 1 tbs cornstarch (maizena) dissolved in 2 tbs water
Instructions:
- Trim and wash the leek, Roughly chop.
- Finely chop the carrot and celery.
- Mince the garlic.
- Heat the oil in a heavy Dutch oven or deep skillet. Add the leek, carrot, celery, garlic and sauté until tender, about 5 minutes.
- Move vegetables to the side. Add veal and brown on both sides, about 7 minutes total.
- Add wine, broth, tomatoes and herbs. Cover, reduce heat and simmer for 60 minutes (or longer).
- When ready to serve:
- Remove veal and cover to keep warm.
- Dissolve cornstarch in water.
- Turn the heat to medium-high under the sauce.
- Stir in the cornstarch mixture until sauce is thickened and no longer cloudy. Spoon sauce over the veal shanks and serve.
Mashed Cauliflower & Potato Medley
Total time: 30 minutes
The addition of puréed cauliflower to mashed potatoes adds a lovely flavor and sweetness.
Ingredients:
- 1/3 head cauliflower
- 2 medium potatoes
- 1/8 - 1/3 cup milk
- 1 tbs butter
- 1 tbs dried parsley
Instructions:
- Cut cauliflower into large florets.
- Peel potatoes and cut into quarters.
- Cook potatoes and cauliflower in barely boiling water until very tender, about 30 minutes.
- When done, drain and put into a bowl.
- Add 1 tbs butter, parsley and mash with a potato masher or fork. A few lumps are good....
- Add milk, 1 tbs at a time, and stir / mash until you get the consistency you like.
- Mound into a bowl, put remaining 1 tbs butter on top and serve
Note: Can be put into an oven proof serving dish, covered with foil and kept warm in 200F (100C) oven for 15 minutes.
Cooking Schedule: 75 minutes for menu |
Add wine broth, tomatoes, herbs to veal |
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