Osso Buco (Braised Veal Shin) with Goat Cheese-Saffron Orzo and Green Beans
While shopping with my Mom a couple of days ago at the 3rd Street and Fairfax Farmer's Market, I saw these at the butcher.
I immediately began to imagine the way the house would smell while it was cooking, and purchased them straight away.
After looking through several of my Italian cookbooks, feeling certain that I had seen a recipe for this in one of them, I was surprised to finally find it in Ferrara's Little Italian Cookbook (which I have mentioned here before). In the past, I never paid much attention to where I got which recipe; it was enough to know I had it "somewhere" in my collection. Now that I mention where they come from, I realize I cook from this cookbook more than any of my other Italian ones, at least so far. Not bad since I bought this book at a yard sale years ago, probably for ten cents or a quarter (it was truly loved, even before it met me). You should see it now after the additional years of me pawing over it, and I wouldn't resell it for many dimes or quarters :)
I adapted the recipe a bit from theirs.
In a large heavy saucepan, put 1/4 cup olive oil and 1/4 cup of "my" butter (I used a substitute: Earth Balance)
Rinsed and patted the veal shins dry. Coated them with flour (1/3 cup flour and 2 teaspoons salt and several generous twists of black pepper). Put them in the melted butter/oil.
After the meat was browned on all sides, I added 1/2 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 overflowing cup of chopped onion, 3 chopped cloves of garlic, and 3 sliced carrots.
Covered this mixture and cooked over high heat for 10 minutes. Be sure to shake the pan from time to time during this time to keep things from sticking/burning on the bottom.
Then I added 1/4 cup white wine, 1 cup chicken broth, and 1 cup tomato sauce, then simmered for approximately two hours. You want the meat to be tender but not falling off the bone.
We served the Osso Buco with what I'm calling Goat Cheese-Saffron Orzo and green beans.
They were both so good!
For the orzo:
I put the orzo on to boil in half chicken broth and half water. As an after thought, I sauted some onion in another pan and then added it the orzo while it boiled.
Then I prepared a sauce. I put about 1/4 cup of chicken broth in a sauce pan and crumbled all of this cheese into it...
After the orzo was cooked, I had drained the chicken broth/onion water into another sauce pan to boil the green beans (this worked out very well - man, those beans were good!). Since the water was already hot, I knew this wouldn't take long, but it also bought my cheese sauce a little more time to come together.