Braised Osso Buco
There is no photo for this recipe - sorry! So we’re sharing this photo we love of Floyd. By the talented Lauren Volo.
Osso Buco Braised with Warming Spices
Excerpted from Flavorwalla by Floyd Cardoz (Artisan Books). Copyright © 2016.
From Floyd:
Often the same people who think nothing of buying and preparing short ribs or oxtail will hesitate when faced with veal shanks, also sold under the name osso buco. There’s a sort of aura of exclusiveness around osso buco that leads some to be a little intimidated by it. But I think any recipe for short ribs or oxtail can also be done with osso buco. These are very similar cuts and are pretty interchangeable, so no one should shy away from osso buco and miss out on experiencing its divine flavor at home, and the fun of braising this tough cut until it becomes melt-in-your-mouth tender. I like to make this dish during the winter, when we can especially appreciate the effects of cinnamon and cloves, richly warming spices that help build heat in the body.
Although you could eat this right after preparing it, it will taste so much better if you refrigerate it for a day or so before serving. Serve the osso buco with hearty, crusty bread or noodles, risotto, or steamed rice, any of which will work to absorb the flavorful sauce.
SERVES: 2
COOKING TIME: About 3 hours, or 1 1⁄4 hours in the pressure cooker / Inactive Time: 20 to 30 minutes for temping and for softening the mushrooms, plus at least overnight if making ahead (recommended)
NOTE: To prepare the osso buco in a pressure cooker, follow the recipe as written, searing the osso buco in the pressure cooker, softening the vegetables, and returning the osso buco to the pot. Continue as directed, adding only as much chicken stock as needed to reach the pressure cooker’s “fill to” line. Bring to a simmer. Seal the pressure cooker. Follow the manufacturer’s instructions to bring it up to pressure (it will begin to steam) and cook for 20 minutes, adjusting the heat as necessary to keep steady pressure. Remove the pressure cooker from the heat and let stand, covered, until the pressure releases, then open the cooker and continue as directed.
INGREDIENTS:
2 large (1½-pound/680-gram) osso buco (veal shanks)
Kosher salt
Freshly ground black pepper
10 dried shiitake mushrooms
1½ cups boiling water
2¼ teaspoons black peppercorns
2¼ teaspoons cumin seeds
2¼ teaspoons coriander seeds
2¼ teaspoons brown mustard seeds
Half a 3-inch cinnamon stick
4 whole cloves
1 tablespoon sweet paprika
½ teaspoon turmeric
¼ cup canola oil
2 cups diced onions
1 cup diced carrots
1 cup diced celery
1/3 cup thinly sliced peeled fresh ginger (sliced crosswise)
4 garlic cloves, smashed
1 serrano chile, sliced lengthwise in half
2 small bay leaves
4 cups canned diced fire-roasted tomatoes, preferably Muir Glen brand, with their juice (from three 14.5-ounce/411-gram cans)
½ cup red wine, such as pinot noir or cabernet
2 cups Chicken Stock, high-quality store-bought stock, or water
DIRECTIONS:
Tie each osso buco around the center with kitchen string, as if you’re tying a belt around it. Generously season with salt and pepper and set aside at room temperature for 20 to 30 minutes.
Meanwhile, place the shiitakes in a medium bowl and cover with the boiling water. Set aside to soak until softened, about 20 minutes.
Lift the mushrooms out of the soaking liquid and drain them in a strainer; reserve the soaking liquid. Remove and discard the mushroom stems and cut the caps into quarters. Set aside. Strain the soaking liquid through a mesh strainer lined with a coffee filter or several layers of cheesecloth. Set the liquid aside.
Place the peppercorns, cumin seeds, coriander seeds, mustard seeds, cinnamon stick, and cloves in a spice/coffee grinder and finely grind them. Transfer the ground spices to a small bowl. Add the paprika and turmeric and mix until well combined. Set aside.
Place an oven rack in the center of the oven and preheat the oven to 325°F.
Heat the oil in a 7- to 8-quart heavy-bottomed ovenproof pot over medium-high heat until shimmering. Add the osso buco and sear until nicely browned on both sides, about 4 minutes on each side. Remove and set aside.
Add the onions, carrots, celery, ginger, garlic, chile, and bay leaves to the pot and cook until the vegetables are softened and beginning to brown, about 10 minutes. Stir in the tomatoes, wine, and reserved spice blend and cook for 5 minutes.
Stir in the reserved mushrooms and then return the osso buco to the pot, nestling them between and under the vegetables. Add the stock and the reserved mushroom soaking water. Season with salt. Bring the braise to a boil and simmer for 10 minutes.
Tightly cover the pot with a lid or foil, transfer to the oven, and cook until the meat is fork-tender, about 2 hours. Remove the pot from the oven, uncover, and let cool to room temperature.
Transfer the meat, vegetables, and sauce to a container and seal. Refrigerate the osso buco for at least 1 day, and up to 3 days.
When ready to serve the osso buco, remove and discard the solidified fat from the surface. Transfer the vegetables and sauce to a pot and bring the liquid to a boil over medium heat. Skim any remaining fat from the surface with a ladle.
Add the meat to the sauce to reheat. Serve hot.
