Osso bucco with orange, lemon and capers

Osso bucco is a quintessential Italian dish, and literally means "bone with a hole". It originated in the Lombardy region and is a stew that is traditionally made with veal shank. However, newer versions are made with beef, lamb and in this case, mutton shanks. It is a slow-cooked stew that gives the meat time to absorb the flavors and become fall-off-the-bone tender. The marrow traditionally is extracted and mixed into the sauce on the plate, but I understand that this may be an acquired taste. It can be served with pasta, Roasted potato salad or Garlic mashed potatoes or sautéed spinach and bread. Most osso bucco is garnished with a gremolata, citrus zest, and parsey that help to off-set the richness of the dish and add some freshness.

The appearance of osso bucco at the dining table is greated with joy and signifies a luxurious meal full of flavor. This dish from David Tanis is no exception. It is infused with a hint of mushroom for a depth of flavor, it is cooked in white wine that adds a subtle tartness and the fresh gremolata is brightened with capers. The dish is rich and yet light, packed with flavor and the meat is succulent. This osso bucco is definitely staying on my client menus for sometime!

This cookbook is from David Tanis, one of my favorite chefs, is spectacular. Filled with tons of recipes from across the globe, sorted by country, this cookbook brings to your table fresh and healthy flavors and dishes. Davis Tanis' depth of knowledge on ingredients, food and cuisines is amazing.

For more recipes from this cookbook, click here.


For the osso bucco:

10 lamb (or mutton) shanks

Salt, to taste

10 peppercorns

2 onions, chopped

1 carrot, chopped

2 celery stalks, chopped

1 bay leaf

1 sprig, or 1/2 teaspoon thyme

2-3 cloves

2 dried porcini or chanterelle mushrooms

6-8 cups water

3 tablespoons butter

3 tablespoons all-purpose flour (maida)

2 tablespoons tomato paste

2 cups dry white wine

For the gremolata:

1 orange

2 limes or lemons