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Chosen Bites: The Italian job
By LAURA FRANKEL
19/11/2012
Osso Buco or OssoBuco is a Milanese specialty that means “bone with a hole” which references the cross cut shank bone.
 
I absolutely love Osso Buco and have made the dish so many times that I could do it in my sleep. I especially love the bright flavor of the gremolata citrus relish that clears your palate and gets you ready for the next bite of the heavenly dish. I thought a fun variation would be to take all the flavors of Osso Buco and do a lighter dish with vegetables slow cooked in white wine and serve it as a side for my Italian Fall feast menu.

OssoBuco

Serves 6-8 as a side dish

Extra virgin olive oil
3 large parsnips, cut into 3 inch by 1 inch planks
3 medium carrots,cut into 3 inch by 1 inch planks
1 large celery root, peeled and cut into 3 inch by 1 inch planks
2 large sweet potatoes, peeled and cut into 3 inch by 1 inch planks
2 medium red onions, diced
8 cloves of garlic, minced
3 fresh sage leaves
12 thyme sprigs
2 rosemary sprigs
2 tablespoons tomato paste
1 cup dry white wine
2 cups chicken stock (or vegetable stock)
Kosher salt and freshly cracked pepper

1. Heat a large Dutch oven, lightly coated with olive oil, brown the parsnips, carrots, celery root and sweet potatoes, in batches, adding more oil as necessary. Set aside the vegetables.

2. Add the onions to the pan and cook them until they caramelized and brown. Add the garlic and continue cooking until the garlic has softened.

3. Add all the ingredients to the pan. Cover and cook in the preheated oven until the vegetables have softened but still hold their shape.

4. Remove the thyme and rosemary sprigs and discard. Strain out the braising liquid and reduce it by ½ until a thick glaze forms.

5. Arrange the vegetables on a platter and pour the sauce over it. Sprinkle with Citrus and Pistachio Gremolata.

Citrus and Pistachio Gremolata

Gremolata is one of my favorite condiments/garnishes. The flavors combine to brighten any dish. Try it

2 oranges, zested and juiced
1 lemon, zested and juiced
1 bunch of parsley, leaves only, finely chopped
3 cloves of garlic, grated on a microplane
¼ cup shelled pistachios, toasted and chopped
3 tablespoons extra virgin olive oil
Kosher salt and freshly cracked pepper

1. Pulse all of the ingredients in a food processor to form a loose paste.

2. The Gremolata can be stored, covered, in the refrigerator for up to two days.

Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.



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