Osso Bucco is the one dish that once prompted my husband to eat a full dinner twice. As I recall, he had come back from some evening gathering, and I asked in my ubiquitously-wifey manner:
"How was your meeting?"
"They served osso bucco."
"But you already ate dinner."
"But it was osso bucco."
"Oh my God, you had TWO dinners!" [read: you gluttonous pig].
Says husband, nodding in shared disbelief, "But it was osso bucco."
When I thought about it--he was right. Osso bucco is worth it. Just don't think about the baby cows.
By Todd English
2. In a large dutch over or saute pot, heat approximately two Tbs of olive oil on medium high heat. Add the veal shanks and cook until they are golden brown--about 5 minutes on one side and two minutes on the other. Set the shanks aside.
3. Add one cup of chopped raw bacon to the pan, and cook until it begins to render its fat--about 2 minutes. Add 6 cloves of thinly sliced garlic.
5. Add 2 Tbs fresh rosemary, 1 tsp fennel seeds, and 1/2 tsp pepper flakes. Stir to thoroughly mix.
6. Return the shanks to the pan and add 3/4 cup dry white wine and 1/2 cup dry Sherry. Cook 5 minutes.
7. Add 4 cups of low sodium chicken broth, the zest of one orange. Bring to a low simmer.
8. Roast at 425 degrees for 2 hours.
9. Transfer the shanks to a plate and return the pan to medium high heat. Add 2 Tbs Dijon mustard and simmer for 10 minutes. Return the shanks to th pan and cook until heated through; garnish with fresh parsley.
10. Serve with hot polenta, a full bodied cabernet, and good friends who have no compunction about dining on cute little farm animals.