Veal Osso Buco
Saffron Risotto
Peas & Snow Pea Shoots
When my dear friend of many years, Father Adam, comes to town we like to cook! Nothing we make ever takes less than three hours. It’s always an adventure. Last time we made Mario Batali’s Osso Buco with Toasted Pine Nut Gremolata. I had purchased several fresh veal shanks then, and put the extras in the freezer. It was time to defrost them and give Suzanne Goin’s recipe a try!
Osso Buco
Veal shanks were rubbed with garlic, lemon zest, thyme and rosemary then refrigerated over night. The next day they were brought to room temperature, seasoned and browned on all sides in olive oil.
The browned shanks are removed from the pan. Diced onion, carrot, celery, sage and garlic are added to the same pan, and cooked over medium heat until just starting to caramelize. Add 1/2 c. chopped canned tomatoes then 1 c. dry vermouth. Raise the heat and reduce by half.
Add shanks back to the pan with enough hot veal stock to almost cover the meat. Add parsley sprigs, cover, braise at 325° for about 3 hours.
Father Adam and I put the Le Creuset into the oven and went for a walk at Royal Palms State Beach.
Three hours later!
The meat was removed to a baking sheet. The sauce was strained, then we used a gravy separator to remove the fat. We reheated the sauce in a clean saucepan and adjusted the seasoning. It was so flavorful!
Saffron Risotto
Saffron threads were toasted in a small pan, then ground in a mortar. We mixed the saffron with olive oil and added diced white onion, thyme, crushed chile de arbol, salt and pepper. Cooked until the onion was soft.
Add arborio rice and stir to coat the grains.
Add 1/4 c. dry white wine, then when that has evaporated, add hot chicken stock gradually while stirring until the rice has absorbed the stock. When the rice is al dente, season with salt and pepper.
The shanks were removed to a baking sheet and broiled for a few minutes to get a nice brown crust.
Peas & Snow Pea Shoots
Frozen peas were defrosted and cooked in olive oil with minced shallot, thyme, salt and pepper. Add the pea shoots and heat until the leaves are softened and tender.
Beautiful Colors!
Dau Miu (snow pea shoots) are young pea shoots that are delicate and crispy with a flavor that’s a cross between peas and spinach with a hint of watercress.
Falling Off the Bone!
This terrific recipe is adapted from one of my favorite cookbooks, Sunday Suppers at Lucques by Suzanne Goin. You can find Chef Goin’s exact recipe here.
And be sure to check out Father Adam’s unique blog, Monastery Daily Photo: Views From and Within A Roman Catholic Monastery in Northern California.
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Hi Stace – Woo! Hoo! That was cool! The NYT! I really enjoyed your Paris posts! Welcome home.
Thanks Marie – one of these years FA will come to Chicago with me, we'll have to get together.
Hi TW – aren't those colors awesome, the green peas and saffron?
Hi Michelle and Daniela – thank you and welcome!
Hi Andrea – when I read the recipe I said I must make this, it did not disappoint! Suzanne Goin gets all the credit.
Hi Julia – looking forward to seeing that!
Hi RC – merci beaucoup!
Hi unconfidential – thanks and I'll be back!
Hi foodbin – that tender looking meat is exciting a lot of salivary glands around the globe, no?
Hi eltw – you are too kind.
Hi Lisa- we agree!
Joan Joan Joan – you would fit right in, we love wine!
YAY FA! Thanks for all your help!
Hi London Foodie – why thank you so much! I am looking forward to reading your underground reviews as you go!
Hi Fearless- cooking with friends, doesn't get much better!
Hi Sherry – yes, there is a passion, thanks for your nice comment!
HI Jenn – one of our favorites those shanks are!
HI DD – it didn't take much literary inspiration, it was falling off! So tenda!!
Hi FA – thanks for letting them all know it wasn't just a pretty picture.
LL
That meal looks fantastic! I love cooking with saffron.
absolutely gorgeous! i've never had pea shoots.
This post – and it's not just the food but the company that makes me like coming here.