Kosher Side Dishes
| Vegetables Osso Buco |
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KosherEye.com
by Chef Laura Frankel, LaurasKosherKitchen.com Osso Buco or OssoBuco is a Milanese specialty that means “bone with a hole” which references the cross cut shank bone. I absolutely love Osso Buco and have made the dish so many times; I could do it in my sleep. I especially love the bright flavor of the gremolata or citrus relish that clears your palate and gets you ready for the next bite of the heavenly dish. I thought a fun variation would be to take all the flavors of Osso Buco and do a lighter dish with vegetables slow cooked in white wine and serve it as a side for my Italian Fall feast menu. Ingredients: Extra virgin olive oil Citrus and Pistachio Gremolata (see recipe below) Directions: Preheat oven to 325 degrees. Heat a large Dutch oven, lightly coated with olive oil. Brown the parsnips, carrots, celery root and sweet potatoes, in batches, adding more oil as necessary. Set aside the vegetables. Add the onions to the pan and cook them until they caramelized and brown. Add the garlic and continue cooking until the garlic has softened. Add all the ingredients to the pan. Cover and cook in the preheated oven until the vegetables have softened (can be pierced with a fork) but still hold their shape. Remove the thyme and rosemary sprigs and discard. Strain out the braising liquid and reduce it by 1/2 until a thick glaze forms. Arrange the vegetables on a platter and pour the sauce over it. Sprinkle with Citrus and Pistachio Gremolata and serve over Pumpkin Risotto. Citrus and Pistachio Gremolata 2 oranges, zested and juiced Pulse all of the ingredients in a food processor to form a loose paste. The Gremolata can be stored, covered, in the refrigerator for up to 2 days. Notes: Yield: Serves 6-8 as a side dish Recipes: Side Dishes,Vetetables, Parve or Meat, Kosher |
