where sisters, sibling rivalry, and creativity collide.

Thursday, March 15, 2012

California Osso Buco w/Kumquat Gremolata

I would provide the Pin for this but, well, I can't find it. So, here it is from Tyler Florence's Family Meal book:

1 cup flour
Kosher salt and fresh ground pepper
4 (2-4" pieces) veal shank NOTE: You can use beef shank or stew meat
Olive oil
3 tbls butter
1 purple onion, diced
2 carrots, peeled and diced thick
Zest of 1 lemon, peel fat stripes with potato peeler
6 garlic cloves, peeled and smashed
2 bay leaves
1/4 cup chopped fresh Italian parsley (flat-leaf)
2 cups apple juice
2 cups beef broth
NOTE: The recipe calls for 28 oz whole tomatoes drained - I left this out.


1/4 cup pine nuts toasted in dry pan until lightly browned
1 cup slice kumquats
1/4 cup dried cranberries
2 tbls chopped fresh Italian parsley

Mix together and set aside.
Preheat oven to 375'. Cut up the veggies, garlic, and parsley. Peel lemon. I use a 14" heavy casserole pan to cook this on top of the stove so I can pop it in the oven. Over medium heat pour a three count of olive oil in the pan. Swirl the butter through the oil until melted. Dredge the veal in a mixture of the flo
ur, salt and pepper. Place in pan and brown veal on both sides, about 3 minutes each side. Remove the veal to a plate (it shouldn't be cooked through). Add the veggies, lemon, garlic, bay leaves, and parsley to pan. Cook vegetables until they start to get some color about 15 minutes; scrape the bottom of the pan. Season with salt and pepper. Nestle veal back in the veggies. Pour apple juice and beef broth over veal. Place in oven for 1 1/2 hours with a lid. Take lid off for final 30 minutes. Meat should fall off the bone. Serve over Basmati rice.
The Gremolata is supposed to be served thrown in the Osso Buco. I served it on the side with some spinach like a side salad. It was a very nice compliment to the meat.


  1. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm...Sherri for the win!

  2. I'll have to go with Keira on this...your meal looks amazing. How did it taste?

  3. Amazing! Braising is one of my favorite ways of cooking a "tougher" piece of meat. It was fall apart fabulous!

  4. Holy Cow! That looks A- wait for it -MAZING!