Saturday, July 12, 2014

The Hubster Cooks {Osso Bucco a la Milanaise}




It's been awhile, but the hubster finally decided to cook a fancy meal once again - and, as always, he was sure to make it as paleo as possible so I could enjoy it as well!

His cooking method is actually quite similar to my own. He peruses the kitchen to see more or less what he has to work with, gets a vague idea going on, runs a couple Google searches, then goes for it.


The resulting dish is always delicious and unique, and impossible to recreate! Since starting this series though, I've demanded he dictate everything he did immediately after the meal so I can write it all down and post it here for your cooking enjoyment! It really is a win-win situation: we remember how to cook up his tastiest dishes, and you get to give them a go as well!

Now, we had a beef shin {also know as shank} that had been sitting in our freezer for quite some time. The hubster would stare at the name written on our inventory list, but in the end he would always go with something else. Then his father brought him back a fine bag-in-box wine.

The hubster had been missing wine. I still drank red wine, even after going paleo, until I realized it was causing me joint pain. He can rarely justify drinking an entire bottle by himself, so the idea of a good boxed wine pleased him, and it also inspired him to cook up this tasty meal typical of Milan.



But because of this newly found convenience item, the hubster established a rule when cooking: for every glass that goes into the dish, a glass goes into the hubster - and not the other way around! {Luckily, he sticks to this rule - if not, this dish would have been called Osso Bucco Soup.}

And if you also indulge in a glass of wine every so often, give this simple yet delicious dish a go the next time you open a bottle.

Osso Bucco à la Milanaise

Ingredients:

  • 2 onions
  • 2 carrots
  • 3 garlic cloves
  • 500 grams slice of beef shin
  • 2 tbsp tapioca flour
  • Fat of choice
  • 1 tbsp dried chives
  • 1 tbsp dried parsley
  • 1 tbsp dried herbs de provence
  • 1/2 tbsp paprika
  • 20 cl red wine (about 3/4 cup)
  • 400 grams diced tomatoes 
  • 1 tbsp tomato concentrate
  • Sea salt and black pepper to taste

Method:

  1. Dice the vegetables, press the garlic and mix together.
  2. Make a cut or two in the fat surrounding the meat to prevent rolling during cooking. Coat both sides of the beef shin with the flour.
  3. Heat FOC in a pressure cooker over high heat and brown each side of the shin (1 minute per side).
  4. Add the diced vegetables and spices and stir to combine for about 1 minute.
  5. Add wine and allow to reduce slightly over high heat for about 3 or 4 minutes.
  6. Add tomatoes and concentrate, stirring to combine.
  7. Place lid on the pressure cooker, allow pressure to build then reduce to low heat and cook for 40 minutes.
  8. Serve hot with a side of zoodles.


Hubster's Suggestions

This is especially delicious with a side of breaded eggplant. To prepare the eggplant, simply slice, salt and allow to sweat for approximately 20 minutes, dip in a beaten egg, coat with tapioca flour and fry until crispy in olive oil.



He also suggests adding a couple bay leaves to the sauce, and says white wine may replace the red wine. As always, fresh herbs taste better than dried.

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