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Osso Bucco With Gremolata and Acorn Squash Rings

March 6, 2011

osso-bucco-acorn-squash-plate

This meal definitely ranks up there for me as a favourite. The flavor combinations are sublime, and if you’re lucky, you can scoop out some delicious marrow goodness from the bones. The accompanying acorn squash rings add even more color to a an already bright dish. The combination made for fantastic batch cooking.

Osso Bucco

This osso bucco recipe has been adapted and primalized from the cookbook “Urban Italian” (by Andrew Carmellini & Gwen Hyman). It’s not easy to find an osso bucco recipe that’s not tomato based, but this paleo version will suit those who are avoiding nightshades (if that’s the case, you may wish to also skip the red pepper flakes).

  • 4 pieces of veal osso bucco (~3lbs)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • ghee
  • 2 small carrots, chopped
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 garlic cloves, whole
  • 1/2 cup white wine
  • a pinch of saffron
  • 1 cup grapefruit or orange juice
  • 2 dried bay leaves
  • 1 sprig fresh thyme (1/2 tsp dry)
  • 1 sprig rosemary (1/2 tsp dry)
  • 1/4 tsp red pepper flakes
  • 1/4 tsp whole fennel seeds
  • 2 cups high quality beef stock
  • zest of half a lemon

1. Preheat the oven to 375F.

2. Season both sides of the veal with salt and pepper.

3. Heat ghee in large heavy bottom pot. Brown the veal on both sides (about 10-15 minutes).

4. Remove the veal from the pot, add more ghee if necessary, and add the the carrots, onion, and celery. Sauté  the vegetables until they’ve softened and started to caramelize.

5. Add garlic cloves and the white wine. Let the wine reduce slightly (3-5 minutes).

6. Add in the saffron and juice.

7. Place the veal back in the pot, making sure to coat it with the sauce, and turn down the heat to low.

8. Add the remaining ingredients (red pepper flakes, fennel seed, beef broth and lemon zest).

9. Cover pot and bring the sauce to a low boil, then place the pot in the oven. Cook the veal at a low bubble.

10. Flip the meat after 1 hour (half-way through). Then check it periodically with a fork – it should be tender and done in about 2 hours total.

13. To serve, ladle sauce over the osso bucco. Remember to check the bones for marrow!

Modifications: If you do want to use tomatoes, just add 1 large tomato, chopped and 2 tbsp tomato paste along with the garlic in step 4, before adding the white wine. Cook until the tomatoes are soft, then add the white wine.

Also, make sure to whip up some simple gremolata to serve alongside the osso bucco.

browning-osso-bucco-dutch-ovenbrowning-osso-bucco-panosso-bucco-vegetables-herbsosso-bucco-sauce-dutch-oven

Acorn Squash Rings Glazed with Maple & Orange

This Acorn Squash Ring recipe is from Williams-Sonoma can make any meal look festive.

Modifications: We used grapefruit zest and juice instead of orange. We also did some rings without maple syrup. The squash, along with the cranberries and citrus juice is sweet, so it might be enough for those who are trying to reduce sugar. Admittedly, the maple-glazed ones taste better, but the ones without were quite good as well. Also, we skipped the whole step of cooking the squash on the stove, and simplified by just baking it all in the oven (about 45 minutes, until the rings are soft).

acorn-squash-rings

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