I didn't know that the French had hijacked the beloved Italian dish: Osso Buco? I grew up eating this dish flavored with a lot of pepper and garlic. Dorie Greenspan's recipe a l' Arman (after the French artist) is a lot more sophisticated and very French. It contains oranges and herbes de Provence.
I love the ingredients in this recipe, but I did not like the cooking instructions. I found them to be tedious, and they didn't always appear to me to really add that much to the taste; so I streamlined the recipe.
I also reduced the amount of orange.. it seemed excessive, especially for my family's taste buds. I also decided that if the can tomatoes were to be cut, I would just use diced tomatoes and skip fresh ones all together. It seemed redundant.
The result was a very satisfying indeed! The boys loved the meat, and the girls loved the way the meat flavored the vegetables... everyone was happy filling their plates with their taste in portion of meat to vegetables. I made saffron rice with this dish and it was an excellent accompaniment.
Great meal for a Fall Sunday dinner, as I found out on my dog walk that day when people asked me what I was making for dinner that night...everyone loves Osso Buco!
Osso Buco in a Tomato Orange Sauce
by Diane Balch
adapted from Dorie Greenspan's: Osso Buco a l'Arman from Around my French Table
preparation: 30 minute serves: 4
4 veal shanks small 2 inches thick tied with string (look for humanely raised: Whole Foods)
1 large onion chopped
2 garlic cloves minced
2 teaspoons of dried thyme
2 teaspoons of dried basil
2 teaspoons of herbs de Provence
1 28 ounce can of diced tomatoes
1 cup of chicken broth
4 large carrots coined (sliced like a coin)
1 orange's zest
4 tablespoons of Extra-Virgin olive oil (EVOO)
salt and pepper
1) Pre-heat oven to 350 degrees.
2) Pour 1 tablespoon of EVOO into a dutch oven on medium high heat. Make sure the oil is hot. Sear the (salted) shanks for about 4 minutes per side. Remove shanks from pan.
3) Add the remanding 3 tablepsoons of EVOO to the dutch oven and sauté the onions, carrots, garlic with a little salt and pepper. Add the herbs so they can bloom: thyme, basil, herbs de Provence.
4) Add the tomatoes, chicken broth and orange zest. Bring this to a boil. Stir occasionally.
5) When the broth comes to a boil shut off the burner and add the shanks. Cover them in broth and vegetables and place them covered in the oven for 2 hours. The meat should fall off of the bone when done.
Serve over saffron rice or risotto.
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.
|Click here to see how the other Dorista's did.|