偶寐卡美記 • Hermit 2008

Ingredients

Osso Buco:

• 1 cup all-purpose flour
• Sea salt and freshly ground black pepper
• 4 pieces veal shank (小腿) for osso bucco
• Extra-virgin olive oil
• 3 tablespoons unsalted butter
• 1 onion, diced
• 1 celery stalk, diced
• 2 carrots, diced
• 1 lemon, zest peeled off in wide strips with a vegetable peeler
• 1 head garlic, cut horizontally through the middle
• 2 bay leaves
• 1/4 cup chopped fresh flat-leaf parsley
• 1 bottle Amarone wine  (甜紅酒)
• 1 (14 1/2-ounce) can low-sodium beef broth
• 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed

Cranberry Gremolata:

• 1/4 cup pine nuts, toasted
• 1/4 cup chopped dried cranberries
• 2 garlic cloves
• 1 orange, zest finely grated
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

1. 把麵粉放在一個大淺盤﹐加適量鹽和胡椒。小牛肉沾麵粉﹐輕拍掉多餘麵粉。

2. 平底鍋熱油﹐加奶油﹐煎小牛肉﹐小心地轉動﹐若需要增加少許油﹐直到各邊深棕色。起出小牛肉。預熱烤箱到華氏375度 (攝氏190度)。

3. 使用同一個鍋，中火煎洋蔥、芹菜、紅蘿卜等蔬菜和調味料﹐到顏色變深和香味出來﹐若需要增加少許油﹐鹽和胡椒。把小牛肉放在蔬菜中間﹐加紅酒以小火燉20分鐘，直到酒減少一半。

4. 加入牛肉湯和蕃茄﹐攪勻﹐蓋鍋﹐放烤箱烤一個半小時。

5. 打開鍋蓋繼續烤半小時。調味汁應該很濃厚﹐小牛肉幾乎脫落骨頭。

6.  gremolata ： 切碎五樣材料﹐在上菜之前撒在小牛肉和調汁上。

附註﹕必須用耐烤的平底鍋﹐鍋身﹐鍋蓋﹐和把手必須是金屬的才行。

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Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning. Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).

Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned veal shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.

Preheat the oven to 375 degrees F.

Using the same pot, saute the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the veal shanks back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the veal tender and nearly falling off the bone.

Remove bay leaves.

For the gremolata:

Finely chop the pine nuts, dried cranberries and combine. Combine this with the garlic together in a mini chopper or with a mortar and pestle. Fold that into the orange zest and parsley. Scatter the gremolata over the Osso Bucco before serving.

Recipe courtesy Tyler Florence, 2007