Osso Buco Style Stew

Osso buco 1

“The Creator made Italy from designs by Michelangelo.”
 –Mark Twain-

Osso Buco II

Ideally a hot bubbly pot of Osso Buco would  make for a fantastic dinner on a cold night, but alas, no veal shanks or veal stew meat available to create a reasonably good Osso Buco style stew.   I figured that it can’t be too difficult to adapt a favorite recipe, but I wasn’t sure about making the stew with beef and white wine.  I made half a recipe for four people using about 1.5 – 2 pounds very good choice beef stew meat and cooked for a good 2 hours.

Serves 4:  My cooking time was 2 hours 15 minutes
  • 1.5-2 pounds veal or stew beef  (1 1/2 inc cubes
  • 1/2 cup AP flour, or enough to lightly dust the meat cubes
  • 2-3 tablespoons olive oil
  • 2 tablespoons butter
  • 6-8 peeled small whole white onions  (blanch them with their skins on for 1 to 2 minutes in boiling water.
    Drop in cold water just so they are not too hot to handle, then slip off the skins)
  • 1 large shallot, finely chopped
  • 4 carrots, chopped
  • 1 celery rib, finely chopped and a nice small leafy piece to toss in the braise
  • 2 garlic cloves, minced
  • 2 cups white wine
  • 1 cup chicken stock
  • 5-6 San Marzano canned tomatoes hand squished
  • 1 cup Kalamata pitted olives, halved
  • 3 sprigs fresh thyme
  • 3 sprigs fresh parsley
  • 1 small sprig of fresh rosemary, maybe a 2 inch piece for just a hint of flavor

You can tie the herb sprigs together, easier to fish out before serving

  • 2-3 strips of orange zest (zest of 2 clementines)
  • 2 strips of lemon zest
  • 2 bay leaves
  • salt & pepper
  • 5 tablespoons parsley, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon lemon zest, grated and a little orange zest

Preheat oven to 350°F

Heat the oil and  butter in dutch oven  medium high heat.

Pat meat dry with paper towels,  season with salt & pepper, toss  in a  flour and shake off excess. Brown meat in batches. Set aside while preparing the rest of the ingredients.

Reduce heat to medium and  add the mall onions, saute for a minute or so and add the shallot, carrots,  celery and cook until soft ( the small onions will soften in the braise), add the garlic for the last 30-60 seconds.  Season with salt and pepper, toss in the wine and scrape brown bits while wine is slightly reducing then add the rest of the ingredients, bring to a slight boil and add the meat

Crumple a piece of parchment paper and cover the stew, gently press down to the top of the stew to lightly cover, place lid on pot and braise for about 1-1/2 hours, check the liquid level and add a little more wine and stock if necessary as I did, continue braising for another 1/2-3/4 hour

When done, remove bay leaf, parsley, rosemary and thyme stems.   Season to taste with salt and pepper.

Mix gremolata ingredients together. Using a microplane to grate both garlic & lemon zest will give a nice fine texture.

Serve over rice, risotto, roasted garlic mashed potatoes,  or rosemary skillet roasted potatoes, my personal choice.

Place a little gremolata in each bowl.