This is another great recipe provided to me by Henry.
Enjoy!!!
Bigdaddy
( Comments and recipe)
This could be made in a covered grill or a smoker.
The 325 can be maintained outside, with some closer attention.
It might be fun to do outdoors.
This is an excellent dish to present some great taste and cooking skills to a special guest couple for dinner.
Veal shanks are a nice flavor in this presentation, although beef gives a more hearty flavor.
Sometimes veal shanks are difficult to get.
Too often beef shanks are cut about 1/2" thick and are useless for this dish.
I believe serving with the large egg noodles (Dumpling) is an attractive and good tasting companion.
Croissants from the bakery or hot yeast rolls.
My Note: ( B.D.)
Some things you might not have heard of, or might not be able to find.
You must remember Henry is from Cajun country.
You should be able to find something comparable to some of the spices listed below.
OSSO BUCCO WITH PORTOBELLO SLICES
1 oz. dried Portobello mushroom slices
4 veal shanks, 1-1/2" to 2" thick
(If you substitute Beef shanks, longer cooking time is needed)
1/2 cup flour mixed with salt and freshly ground Malabar pepper
3 tablespoons olive oil
2 tablespoons butter
1/2 tablespoon vegetable oil
1 large carrot, diced
1 large celery stalk, diced
1 medium sweet onion, diced
(I prefer yellow onions for this dish)
1 cup diced eggplant
(this is an important optional item, add more of previous 3 items as substitute)
1/2 fennel bulb, diced
1 tablespoon chopped garlic
1/2 teaspoon dried thyme
1 cup hearty red wine, such as a Chianti classico
(this seems to have the best taste factor)
1/2 cup chopped canned plum tomatoes with their juice
2 tablespoons double concentrated tomato paste
4 cups beef stock (reduced sodium may be used, if you feel necessary to do so)
2 bay leaves (I prefer the large dried Turkish leaves, not the green California Laurel leaves)
1/2 teaspoon dried thyme
salt and freshly ground pepper to adjust to taste.
Preheat oven to 325.
Place mushrooms in a container with enough warm water to cover. Soak for about 20 minutes. Drain mushrooms through paper towel or (we prefer) natural coffee filter.
Set aside mushrooms and their essence.
Dredge veal shanks in flour and shake off any excess.
Heat oils in a Dutch oven or heavy pot over medium-high heat.
Add shanks and brown on all sides. Remove and set aside.
Reduce heat to medium and add carrots, celery, onion, eggplant (if used), fennel and garlic to pan.
Saute until vegetables are lightly browned.
Add wine, mushroom essence and plum tomatoes.
Raise heat to medium-high and deglaze pan, scraping brown bits from bottom of the pan.
Reduce liquid by three fourths.
Return shanks to pan.
Mix tomato paste and beef stock.
Add to pan along with bay leaves and mushroom slices.
Add salt and pepper to taste.
Cover and bake until meat is tender, about 1-1/2 hours (add 30-40 minutes for beef shanks)
Remove shanks from pan and keep warm.
Add thyme and reduce liquid by half.
Serve shanks with sauce napped over them.
Serves 4
