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January 19, 2012 - Image 38

Resource type:
Text
Publication:
The Detroit Jewish News, 2012-01-19

Disclaimer: Computer generated plain text may have errors. Read more about this.

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Osso bucco (bone with a hole) references the marrow hole at the center of
the crosscut veal shank.

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38

January 19 . 2012

W

hen the mercury dips,
I move my life indoors.
With all that inside time,
my house becomes more
organized and tidy. The
perfect combination of time
and tidiness equals dinner
invitations for small groups.
As an entertainer, I like
to invite guests into my
warm home and serve
them an equally warm (in
every sense of the word)
meal. Usually, winter fare
in these parts includes a
one-dish meal spooned
steaming-hot into large
shallow bowls.
Some years ago, I spent
a month in Milan, Italy, working and
living. It was there that I refined my
recipe for this veal shank stew. Osso
bucco, my favorite veal dish, is a

MARINATED ARTICHOKE
BRUSCHETTA
1 cup drained, marinated arti-
choke hearts, chopped
1/2 cup chopped shallots
1 /4 cup mayonnaise
freshly grated Parmesan cheese
(or parve cheese)
baguette

Delia Ephron

Group sales (10+) call 313-463-4216

A Milanese favorite: osso bucco.

Preheat oven to 375 degrees.
Combine artichoke hearts, shallots,
mayonnaise and cheese in a medium
bowl. Slice the baguette into 1/4-inch
slices. Top about 24 baguette slices
with artichoke mixture. Arrange
slices in a single layer on a large bak-
ing sheet. Bake for 10-15 minutes,
until the topping is bubbly and the
edges of the bread are golden. Serve
hot or warm.
Makes 6 or more servings.

OSSO BUCCO
4 lbs. veal shanks, crosscut into
2- to 3-inch pieces
kosher salt and freshly ground

specialty of Milan. I like mine with
lots of vegetables and tomatoes and
served with pappardelle (those wide,
flat noodles) or pureed
potatoes, risotto or polenta
(I've even served it with
creamy grits!).
Along with my usual
bowls-full of nibbles, such
as grape tomatoes, olives
and spiced nuts, I'll start
with a simple appetizer:
Something warm and
creamy sounds good. A
play on artichoke dip in
the form of bruschetta is
so easy and delicious. Then
a salad — mixed greens
with fresh lemon juice and
olive oil, followed by the osso bucco.
And for dessert, pear or apple cro-
stata, a free form pie to keep with the
Italian theme.

pepper

1 /2

cup flour
/4 cup olive oil
1 cup chopped onion
2 tsp. minced garlic
1 /2 cup chopped celery
1 cup chopped carrots
1 can (about 28 oz.) diced toma-
toes in juice
1 can (about 14 oz.) chicken
broth (or homemade)
2 cups dry white wine
2 Tbsp. fresh thyme leaves (or 2
tsp. dried)
2 Tbsp. dried parsley flakes
1 bay leaf
1 tsp. salt
1/2 tsp. fresh ground pepper

1

Preheat oven to 325 degrees.
Use paper towel to dry shanks, and
season them lightly with salt and
pepper. Set aside.
Place the flour in a large zipper-
style bag, and add the shanks (you
will only be able to fit about 2-3
shanks comfortably). Shake the
bag to coat the shanks. Repeat with

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