|Osso Buco Stews|
Stews never fail to disappoint. And this one is no different. The original recipe used lamb instead of veal. I also used lamb and it was fantastic.
I didn't thicken the soup, because I couldn't wait any longer. If you have time and patience, try to thicken it more since the result would be far better.
Source: cooking with chopin
½ cup unbleached flour
2 pounds of osso buco meat (cut into 1-inch pieces)
¼ cup olive oil
1 stick unsalted butter
2 medium onions, coarsely chopped
3 large garlic cloves, peeled and chopped
6 large carrots, peeled and coarsely chopped (about 1/2-inch thick pieces)
1 (28-ounce) can of Italian whole plum tomatoes, drained
1 cup red wine
3 cups beef or lamb stock (to make your own, just substitute this recipe with lamb or beef bones)
¼ teaspoon dried oregano
¼ teaspoon dried basil
Salt and freshly ground black pepper
1. Place the flour in a shallow container and season with salt and pepper.
2. Coat all sides of the meat with flour and set aside
3. In a large Dutch oven or casserole heat the oil and butter together on medium-high until butter is sizzling. Sear the meat until lightly browned on all sides. Transfer browned meat to a paper towel to drain and set aside.
4. Add onions, garlic, carrots, basil and oregano to Dutch oven. Cook, stirring occasionally, for 10 minutes.
5. Add tomatoes and salt and pepper to taste. Cook for 10 minutes. Skim excess fat.
6. Add wine and bring to a boil. Once the liquid is boiling, reduce heat to medium-low and simmer uncovered for 15 minutes.
7. Heat oven to 175°C/350°F
8. Return the browned meat to the Dutch oven. Add enough beef or lamb stock to just cover the meat. Cover Dutch oven and bake for 1½ hours. Remove lid and bake uncovered for an additional 30 minutes, until meat is very tender.
9. If you want the sauce to thicken further, transfer the Dutch oven back to the burners and cook, uncovered, for an additional 10-15 minutes.