Osso Buco, Saffron Risotto, Peas & Snow Pea Shoots

Veal Osso Buco
Saffron Risotto
Peas & Snow Pea Shoots

When my dear friend of many years, Father Adam, comes to town we like to cook! Nothing we make ever takes less than three hours. It’s always an adventure. Last time we made Mario Batali’s Osso Buco with Toasted Pine Nut Gremolata. I had purchased several fresh veal shanks then, and put the extras in the freezer. It was time to defrost them and give Suzanne Goin’s recipe a try!
Osso Buco

Veal shanks were rubbed with garlic, lemon zest, thyme and rosemary then refrigerated over night. The next day they were brought to room temperature, seasoned and browned on all sides in olive oil.
The browned shanks are removed from the pan. Diced onion, carrot, celery, sage and garlic are added to the same pan, and cooked over medium heat until just starting to caramelize. Add 1/2 c. chopped canned tomatoes then 1 c. dry vermouth. Raise the heat and reduce by half.

Add shanks back to the pan with enough hot veal stock to almost cover the meat. Add parsley sprigs, cover, braise at 325° for about 3 hours.

Father Adam and I put the Le Creuset into the oven and went for a walk at Royal Palms State Beach.

Three hours later!
The meat was removed to a baking sheet. The sauce was strained, then we used a gravy separator to remove the fat. We reheated the sauce in a clean saucepan and adjusted the seasoning. It was so flavorful!
Saffron Risotto

Saffron threads were toasted in a small pan, then ground in a mortar. We mixed the saffron with olive oil and added diced white onion, thyme, crushed chile de arbol, salt and pepper. Cooked until the onion was soft.

Add arborio rice and stir to coat the grains.

Add 1/4 c. dry white wine, then when that has evaporated, add hot chicken stock gradually while stirring until the rice has absorbed the stock. When the rice is al dente, season with salt and pepper.

The shanks were removed to a baking sheet and broiled for a few minutes to get a nice brown crust.


Peas & Snow Pea Shoots

Frozen peas were defrosted and cooked in olive oil with minced shallot, thyme, salt and pepper. Add the pea shoots and heat until the leaves are softened and tender.
Beautiful Colors!

Dau Miu (snow pea shoots) are young pea shoots that are delicate and crispy with a flavor that’s a cross between peas and spinach with a hint of watercress.

Falling Off the Bone!

This terrific recipe is adapted from one of my favorite cookbooks, Sunday Suppers at Lucques by Suzanne Goin. You can find Chef Goin’s exact recipe here.
And be sure to check out Father Adam’s unique blog, Monastery Daily Photo: Views From and Within A Roman Catholic Monastery in Northern California.

35 thoughts on “Osso Buco, Saffron Risotto, Peas & Snow Pea Shoots”

  1. Hi Lori,

    What a delightful blog, and wonderful pictures. It is a real compliment having you visiting my blog. I will try your delicious osso buco recipe, it looks stunning.

    Have a lovely weekend.

    Luiz Hara @ The London Foodie

  2. This is so delicious! You do such a rich and lovable presentation! just want to be there to smell & taste all. Great to be able to see your passion for food expressed so well. best from Montecito, CA…Sherry

  3. LL,
    Congrats on making Mark Bittman's blog list today! yay!
    I love Mario's version of Osso Bucco and there is nothing that Suzanne Goin makes that isn't terrific. Love the pea shoots on the side…nice touch.

    I had St. Agur in Paris last week, it's one of my favorite blues…..

    Stace

  4. I'm really speechless. You two are dynamite in the kitchen! This is a work of art. You can see it's just bursting with flavor!

  5. Lordy, I love osso buco! Especially the marrow on toast. And yours looks incredible. I made some last winter that I had hoped to blog about, but the pictures were so bad that I never did. If you see it on my blog, you'll know that I pulled artistic inspiration from you!

  6. You know fall is in the air when the osso bucco is on the stove top. I love this dish and it's one I share with my doggies – they love the marrow bone.

  7. This has got to be one of the best meals to enjoy now that the cooler weather is here. Congrats on making Bittman's list!

  8. This has got to be one of the best meals to enjoy now that the cooler weather is here. Congrats on making Bittman's list!

  9. Hi London Foodie – why thank you so much! I am looking forward to reading your underground reviews as you go!

    Hi Fearless- cooking with friends, doesn't get much better!

    Hi Sherry – yes, there is a passion, thanks for your nice comment!

    HI Jenn – one of our favorites those shanks are!

    HI DD – it didn't take much literary inspiration, it was falling off! So tenda!!

    Hi FA – thanks for letting them all know it wasn't just a pretty picture.

    LL

  10. Hi Stace – Woo! Hoo! That was cool! The NYT! I really enjoyed your Paris posts! Welcome home.

    Thanks Marie – one of these years FA will come to Chicago with me, we'll have to get together.

    Hi TW – aren't those colors awesome, the green peas and saffron?

    Hi Michelle and Daniela – thank you and welcome!

    Hi Andrea – when I read the recipe I said I must make this, it did not disappoint! Suzanne Goin gets all the credit.

    Hi Julia – looking forward to seeing that!

    Hi RC – merci beaucoup!

    Hi unconfidential – thanks and I'll be back!

    Hi foodbin – that tender looking meat is exciting a lot of salivary glands around the globe, no?

    Hi eltw – you are too kind.

    Hi Lisa- we agree!

    Joan Joan Joan – you would fit right in, we love wine!

    YAY FA! Thanks for all your help!

  11. Hi Linda – Suzanne Goin suggested it for Spring, as it is a lighter style than with the tomato sauce, and has those bright pea shoots, but we couldn't wait that long.

    HI Pam – YAY for Fall, although we have been having Santa Ana conditions here, the last week temp is in the 90's.

    Hi Cynthia – thank you, and I always appreciate your visits.

    Hi and welcome Actors Diet – the pea shoots are such a nice addition, don't you think?

    HI Erica – me too, the color is just so beautiful!

    LL

  12. Lori Lynn,
    catching up here on your recent posts I have to tell you each one outdoes the next. A huge congratulations on the Blog with Bite, you are so deserving of this acknowledgement! I'll never be able to cook like you, but it's still so much fun to imagine!
    Beautiful photos also.

  13. Congrats on the Bittman shout-out…that's attention!

    We're full-on with fall weather and that means comfort food – like this succulent braised osso buco…no knife required!

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