Oh-So Delicious Bucco

Christmas has come and gone. One of my favorite things about Christmas, and all the other major holidays for that matter, is cooking and sharing a meal with my family. It is also a great excuse to indulge in dishes that are a tad more decadent and extravagant that I would normally do. This Christmas I made my all time favorite overpriced comfort food.......Osso-Bucco.  (thanks to mom and dad for springing for the ingredients;)

That's right Osso-Bucco, braised veal shank. It sound like a very high brow kinda dish but really, at its core, it's italian pot roast. I can't think of a better meal to serve when the whole family comes together. Don't let the word braised intimidate  you, it just means you brown the meat in a pan then cook it low and slow in a sauce of some kind. Don't let the veal scare you either, it is a pricier cut of meat but it is well worth it. You cannot fake the texture of Veal. All of that said i totally understand that some people have a real moral problem with veal, if so you can also use ox-tail, pork shank, or even short ribs.

Ok here is what you need for a normal batch of 4 people, I am cooking for 7 in the pictures

4lbs of Veal Shanks (seasoned with salt and pepper)
Olive oil
1-2 large carrots 
1 medium onion
1-2 stalks of celery
3-4 cloves of garlic
2 cups of our homemade tomato sauce
1 box of chicken stock
2 cups of white wine
 
For the garnish:

1 bunch of parsley
Zest of one Lemon
1/4 of a cup of toasted pine nuts

Here is how I put it together:

1) pre-heat oven to 350

2) salt and pepper the meat

3) chop up all of your veggies

4) heat of a a little olive oil in a pan, and brown the meat on all sides. 

This concludes the first half of the braise. Put the meat on a plate to rest while we build the second half...the sauce

5) heat 4-5 tablespoons of oil in a large pot.

6) toss in the onions and garlic cook for 5-6 mins on medium heat. once the onions are soft add the carrots and celery. don't forget to hit them with a little salt and pepper.

7) add the wine, tomato sauce, and chicken stock to the pot and bring to a boil

8) put the shanks back in the pot, cover, and toss in the oven for two and a half hours.

The garnish:

This topping is super easy and really makes this dish pop. It really is the secret ingredient. 

1) chop up parsley

2) add lemon zest

3) mix in pine nuts..... And done.

We served it up with mashed potatoes, balsamic glazed brussel sprouts, and rolls from Lynne's favorite neighborhood italian spot.

I am not the only one who likes to add to the Christmas feast. We had Erin's caprese and prosciutto wraps, my Mom's apple toasts and walnut covered grapes, and the Minton's brandy alexanders.  Truly a great rustic Italian family feast. I am hoping this meal catches on as a tradition in my family, it's one I could defiantly get used to.