Artie's Mia Cucina chapter is about his training and his own creations.
It's also a laugh riot with my local butcher.
In May I tackled Artie's Quail Sinatra-Style.
More or less.
I used cornish hens.
Nobody from the mob dropped by.
And it turned out fine.
Okay... this recipe calls for veal shanks.
In this neighborhood I'll never taste real Osso Buco a la Bucco.
My local butcher laughed and directed me to the rabbits.
As a Maltese, I could handle a rabbit.
And I can always use another rabbit recipe.
I cut the rabbit into serving pieces.
Since the rabbit was bigger than the veal shanks, I doubled the other ingredients.
And I had leftovers for another meal.
If your butcher has veal shanks, thank your lucky stars.
And stop gloating.
Osso Buco a la Bucco
Spread on a piece of wax paper
1⁄4 Cup flour
Dredge in the flour, shaking off the excess.
4 meaty slices veal shank, about 1 1⁄2 inches thick
In a Dutch oven melt
2 Tablespoons unsalted butter
1 Tablespoon olive oil
Add the veal.
Salt and pepper
Cook until browned. Turn the slices and sprinkle with
Salt and pepper
Scatter around the meat
1 small onion, finely chopped
Cook until the onion is tender, about 10 minutes.
1/2 Cup dry white wine
Cook, scraping the bottom of the pan.
1 Cup peeled, seeded, and chopped fresh tomatoes or canned Italian tomatoes
1 Cup chicken broth or meat broth
Bring to a simmer.
Partially cover the pan and simmer, basting the meat occasionally, for 1 1⁄2 hours.
If there/s too much liquid, remove the cover and allow the liquid to evaporate.
About 5 minutes before serving, chop together
2 garlic cloves, finely chopped
2 Tablespoons parsley
1 teaspoon grated lemon zest or lemon extract
Stir the lemon zest mixture into the sauce in the pan and baste the meat.
Would I make Osso Buco a la Bucco again?
Works for me.
One recipe down. Ninety-one more to go.