Mark Bittman's Quick and Easy Recipes From the New York Times - Mark Bittman [76]
3. Stir in the olive oil, then taste and adjust the seasoning if necessary. Garnish if you like and serve immediately, with rice or pita bread.
OSSO BUCO
MAKES 4 SERVINGS
TIME: AT LEAST 2 HOURS, LARGELY UNATTENDED
THERE IS NO promise of speed here: osso buco takes time. But this classic Italian dish of glorious, marrow-filled veal shanks (the name means “bone with hole”), braised until they are fork-tender, is dead easy to make and requires a total of no more than fifteen or twenty minutes of attention during its two hours or so of cooking. And it holds well enough overnight so that 90 percent of the process can be accomplished while you’re watching television the night before you serve the dish.
Though I’ll concede that starting with good-quality stock will yield the richest sauce, I’ll volunteer that two hours of cooking veal shanks—which are, after all, veal bones—creates a very nice stock with no work, so I never hesitate to make osso buco with white wine or even water.
Try to buy slices of shank taken from the center, about one and a half inches thick. The slices from the narrow end have very little meat on them; those from the thick end contain little or no marrow. Center cuts give you the best of both worlds, though you shouldn’t let it stop you if they are unavailable.
1 tablespoon olive oil
4 center-cut slices veal shank (2 pounds or more)
Salt and freshly ground black pepper
3 to 4 garlic cloves, lightly smashed and peeled
4 anchovy fillets
1 cup dry white wine, chicken or beef stock, or water
2 teaspoons butter (optional)
1. Heat a large, deep skillet over medium-high heat for a couple of minutes. Add the oil, swirl it around, and pour out any excess. Add the veal and cook until nicely browned on the first side (for even browning, you can rotate the shanks, but try not to disturb them too much), about 5 minutes. Turn and brown the other side.
2. When the second side is just about completely browned, sprinkle the shanks with a little salt and pepper and add the garlic and anchovies to the pan. Cook, stirring a little, until the anchovies dissolve and the garlic browns, about 2 minutes. Add the liquid and let it bubble away for about a minute.
3. Turn the heat to low and cover the skillet. Five minutes later, check to see that the mixture is simmering—just a few bubbles appearing at once—and adjust the heat accordingly. Cook until the meat is very tender and pulling away from the bone, at least 1½ hours and probably somewhat more; turn the veal every half hour or so. (When the meat is tender, you may turn off the heat and refrigerate the dish for up to 24 hours; reheat gently before proceeding.)
4. Transfer the meat to a warm platter and turn the heat to high. Boil the sauce until it becomes thick and glossy, about 5 minutes. Stir in the butter if you like and serve the meat with the sauce spooned over it.
GREMOLATA
TRADITIONALLY, OSSO BUCO is served with a condiment known as gremolata. To make it, mix together 1 tablespoon minced lemon zest, 2 tablespoons minced fresh parsley, and ¼ to 1 teaspoon minced garlic (remember that this will not be cooked, so go easy on the garlic).
BRAISED VEAL BREAST WITH MUSHROOMS
MAKES 4 OR MORE SERVINGS
TIME: AT LEAST 1½ HOURS, LARGELY UNATTENDED
FEW SLOW-COOKED foods are as rewarding as beef brisket, which at its best is tender, juicy, and flavorful. Doing it right takes so long—my favorite recipe is a twelve-hour job—that, at least in my house, a brisket is made only annually, or even less often than that. That’s why I regret that I didn’t make my “discovery” of veal brisket sooner. It had just never occurred to me until recently that you could get a delicious, tender, relatively quick-cooking form of brisket by removing the bones from a breast of veal.
Unfortunately, boneless breast of veal—which can