Osso Bucco Served with Two Amigos Wines 2011 Tirare il Dito

osso-buco

This month is all about the holidays. Nothing is better than enjoying great food and great wine with family and friends.

One of our closest friends and charter member of La Familia, Susan Barri, has offered her recipe for Osso Bucco, a traditional Milanese winter dish often served with risotto. She has quite a reputation as a culinary goddess so pay attention.

Osso Bucco is an EASY traditional Milanese dish made without tomatoes so that the flavor of the Gremolata comes through. It is often served with risotto.

Ingredients:

  • 12 Pieces veal shank, about 1 ½ “ thick
  • All purpose flour, seasoned with salt and pepper
  • ¼ Cup olive oil
  • 4 Tbls butter
  • 1 Garlic clove
  • 1 Cup dry white wine
  • 1 Bay leaf or lemon leaf
  • 1 Pinch of allspice
  • 1 Pinch of ground cinnamon

Gremolata:

  • 2 Tsp grated lemon zest
  • 6 Tbls finely chopped parsley
  • 1 Garlic clove, finely chopped

Thin lemon wedges

Directions:

  • Tie each piece of veal around the middle and dust with the seasoned flour. Heat the oil, butter and garlic in a heavy saucepan such that the shanks are one layer. Brown the meat for 12-15 minutes, standing them up in a single layer. Add the wine, bayleaf, cinnamon and allspice.
  • Cook at a low heat for 15 minutes, then add ½ cup warm water. Continue cooking for 45 min – 1 hr, adding more water if needed. Transfer to a platter and keep warm. Discard garlic and bay leaf.
  • Increase the heat under the sauce pan and stir for 1-2 minutes until the sauce is thick, scraping up any bits off the bottom of the sauce pan as you stir.
  • To make the gremolata, mix together the lemon zest, parsley and garlic. Add the gremolata to the sauce pan.
  • Season with salt and pepper, if necessary, and return the veal to the sauce. Heat through and serve with lemon wedges.
  • This pairs very well with our Two Amigos 2011 Tirare il Dito! Syrah (69%)/Cabernet Sauvignon blend (31%):
  • This elegant, full-bodied red wine is grown in the hills above Sonoma Valley where Sonoma Valley, Bennett Valley and Sonoma Mountain intersect. Both the Syrah and Cabernet are Estate grown, fermented in small lot fermentation tanks, blended right after several taste trials and then finally barreled in French Oak to create a fusion of flavors.
  • What to have for dessert? Hmmmm…..
  • Now that you have served and enjoyed tour friend’s Osso Bucco, how about some Two Amigos Wee Moor and milk chocolate…simple, yummy, easy, peezy!! The TAW Wee Moor is dessert wine made from 100% Estate grown Syrah and fortified with pure grape spirit. Belgian milk chocolate is wonderful, particularly sprinkled with almonds or walnuts. This dessert wine pairs especially well with ANY milk chocolate product rather than dark chocolate. Guido is having a special on the Wee Moor this month. For more info, just click on HERE!

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