Lightened Up Osso Buco

KOL Foods and KosherWine.com are doing a big Rosh Hashanah Cooking with Wine Giveaway and you are all invited to enter!! This contest could get you a $150 gift certificate to KOL Foods or a $150 gift certificate to KosherWine.com. The contest will run from 8/4/2015 to 8/30/2015 so enter early and often. The KOL/KW team also teamed up with a bunch of food bloggers, including yours truly, to bring you some amazing recipes using both meat and wine. So hey, even if you don’t win the giveaways, you’ll be well fed. Click HERE to enter the giveaway and scroll down for my delicious Lightened Up Osso Buco recipe! A traditional braised osso buco, made with tomatoes, red wine and other heavy flavors, is just too heavy for the summer and early Fall when the weather is still warm. So instead, I’ve created this lightened up version that I lovingly call a “white” osso buco. The meat is dry roasted with the spices typical to osso bucco, such as thyme and rosemary, and the vegetables are braised in dry white wine to keep the flavors from becoming too rich. The addition of orange zest lightens and brightens the entire dish!

Bright colors equal bright flavors!

Can’t you just imagine serving this during the holidays to your guests?!? So much color, tons of flavor and you won’t feel heavy when the meal is over.

Lightened Up Osso Buco

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Ingredients

Dry Roasted Osso Buco

2-3 pounds KOL Foods osso buco

1 Tbsp extra virgin olive oil

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp kosher salt

1/2 tsp black pepper

Chardonnay Braised Onions and Leeks

6 sprigs fresh thyme

1 sprig fresh rosemary

2 Tbsp orange rind

6 allspice berries

1 bay leaf

1 Tbsp extra virgin olive oil

2 cloves fresh garlic, minced

1 medium white onion, chopped

2 leeks, whites roughly chopped (green ends discarded)

1/2 tsp kosher salt

1/4 tsp black pepper

2 cups Casa Del Cielo Chardonnay

Gremolata

1 clove garlic, minced

1 Tbsp orange zest

1/4 cup fresh parsley, chopped

2 Tbsp pine nuts

Instructions

Preheat the oven to 325 degrees F. and line a baking dish with foil.

To prepare the osso buco, rub the meat with the olive oil then sprinkle on the thyme, rosemary, salt and pepper and rub it in to cover the entire meat, including the marrow bone.

Place the osso buco in the foil lined baking dish and wrap the dough to cover the meat tightly. Cover the dish with more foil and place the meat in the oven to roast for 4 hours. The meat is ready when it is tender and falling off the bone. Set the meat aside to cool slightly.

To prepare the chardonnay onions and leeks, first place the thyme, rosemary, orange ring, allspice and bay leaf in a cheesecloth to create an herb sachet (a pouch).

In a wide pan, heat the oil over medium heat then add the chopped garlic and saute for 1 minute. Add the onions, leeks, salt and pepper and cook until the onions and leeks are glistening but not turning brown yet, around 2-3 minutes.

Add the chardonnay to the pan, stir the pan and bring the wine to a simmer. Low the heat to medium-low, cover the pan and simmer the onions and leeks for 15-20 minutes, until the chardonnay has almost completely evaporated.

To serve, spoon the chardonnay braised onions and leeks onto a platter and top with the roasted osso buco. Mix together the garlic, orange zest, parsley and pine nuts and sprinkle on top of the meat. Enjoy!

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https://melindastrauss.com/2015/08/04/lightened-up-osso-buco/