Osso Buco

Prepared December 29, 2012 by Laura using lamb shanks. Modified from Lidia Bastianich's recipe broadcast on PBS-TV. Although classically prepared with veal shank, lamb or fresh pork shank can be used instead, with essentially the same cooking method. Each is a 'bone with a hole', or osso buco in Italian, with meat having a similar flavor and texture.

4 fresh (or 6 dried) bay leaves
1 sprig fresh rosemary
6 whole cloves
6 strips of orange rind, cut with a vegetable peeler
6 pieces 2-to-3-inch thick veal shank (or use lamb or pork shanks)
about 3 c chicken, veal, or beef  stock
3 T extra-virgin olive oil
2 t kosher salt
2 large onions, cut into 1-inch chunks
4 ribs celery, cut into 1-inch chunks
6 medium carrots, cut into 1-inch chunks
2 medium parnsips, cut into 1-inch chunks
2 leeks, white part only, cut into 1-inch lengths
3 T tomato paste
1 T garlic, minced
1 c dry white wine
2 T grated orange zest as garnish

If using veal or pork, tie butcher's twine snugly around the circumference to hold the meat together while cooking. Tie the herbs, cloves, and orange peel strips up in cheesecloth. Salt the meat well on all sides and let it come to room temperature. Heat the stock (hint: use a one-quart measuring cup in the microwave). In a large heavy Dutch oven over medium heat, brown the shanks in olive oil on all sides. Set meat aside, add more oil as needed, and add the vegetables. Cook over medium high until lightly colored, about 6 minutes. Add the tomato paste and cook for a minute or two, and then the garlic for 30 seconds. Add the meat back to the pot, add the herb bundle, and add hot stock until the meat is two-thirds covered. Adjust the heat to a fast simmer, cover and cook, turning every 30 minutes until tender, about 90 minutes. To serve, remove the vegetables to a platter, and arrange the meat on top. For veal or pork remove the strings before serving. Remove the herb bundle, and raise the heat to a boil, and reduce the pan liquid to form a smooth sauce, and spoon over the meat. Garnish with orange zest. Pairs nicely with a mushroom and leek risotto 

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Veal Saltimbocca

Recorded October 16, 2011. Saltimbocca means 'jump into the mouth', a tribute to its speed of cooking and savor.

butter
olive oil
8 oz (240 g) veal scallops
about 20 fresh sage leaves
about 1 oz (30 g) prosciutto, sliced paper thin

Pound the veal gently between sheets of plastic film until about 1/8 inch thick. Cut into pieces about 3 x 1 inch. Place a comparable-size piece of prosciutto and then a sage leaf on top of the veal, and secure with a toothpick. Assemble all the veal pieces before beginning the cooking. Heat a saute pan over medium heat and add butter and oil. When bubbling is over, add a few pieces of veal and saute on one side for a minute or two. Turn over each piece and finish cooking. Set aside to keep warm until the whole batch is cooked, adding more butter and oil as needed. Deglaze the pan with a little brandy or dry sherry and pour over the meat. Remove the toothpicks!  Serve over couscous and pair with a green salad for a light supper. Chicken breast cutlets can be substituted for veal if desired. Serves 2 to 3.

Breaded Veal Chops

Recorded July 11, 2011. Based on a reconstruction of Dorothy Magid's method. Because she kept a Kosher kitchen (as least as long as Gramma was alive), she used rib chops. This prep used a pair of lovely thick loin chops.

vegetable oil
1/2 c yellow onion, polar cut
2 loin veal chops, about 3/4 inch thick
1/4 c AP flour, lightly salted
1 egg beaten with 1 T of water, lightly salted
1/2 c matzoh meal, lightly salted
salt & freshly ground pepper, to taste

Season the chops well with salt and pepper. Coat lightly all over with flour, and shake off excess. Coat well in egg mixture, and then coat thoroughly with the matzoh meal. Let dry 15 minutes on a rack. Meanwhile, heat oil about 1/8 inch deep in a 10-inch heavy skillet over medium heat until it shimmers but is not smoking. Add the onion, and fry slowly until tender. This seasons the oil. Move aside and add each chop; they should sizzle busily. Fry about 4 minutes undisturbed on one side. When nicely browned, turn and continue cooking for a few more minutes until done through. Do not overcook or meat will be tough.

General Purpose Breader and Pan Fry Method

Devised July 20, 2007; revised August 31, 2007; revised November 16, 2008 again after Paul Prudhomme's recipe for chicken fingers on his PBS TV program by addition of baking powder. The semolina gives extra crunch but can be left out.

Breader

1/4 c each unbleached wheat flour, coarse semolina, yellow corn meal, and white rice flour
1 T baking powder
1/2 T salt
1 t paprika
1 t ground pepper
1 t granulated garlic

Measure ingredients in a one-gallon sliding zipper bag. Mix well. Store in the freezer. Made initially for pan-fried soft-shell crab. Also good for fish fillets, pork chops, whole trout, chicken breast, frog legs, hamburgers, chile rellenos, etc.
Rinse food pieces and dry lightly. Place moist food items into breeder, a few at a time . Tumble to coat thoroughly. [For extra crispness, allow the food items to sit covered with breader for 10 minutes.] Knock off excess breader and place food in bubbly hot butter-oil mixture. Pan fry 2 to 3 minutes, turn and finish cooking another few minutes. A bit longer for thick pieces. Remove to a hot platter. Don't overload the pan. Cook in small batches. Note: Prudhomme added baking powder to his breader to increase crispness. In his recipe, he seasons chicken strips, dredges in flour, dips in milk/egg mixture, and then into dry breader. Fries in 350 ºF oil in skillet 7 minutes total.