Chef Jamie Pruitt was nice enough to send me the complete how-to on Osso Bucco, a favorite dish at Wild Olives by Todd English.  It’s a multi step process: get your osso bucco working, then do your risotto before serving.  The osso bucco liquid is reduced and used around the edges of the plate, and the Gremolata accompanies.

Osso Bucco

Ingredients:

4 osso bucco
1 peeled carrot, chopped
2 med onions, chopped
2 stalks celery, chopped
2 C red wine
6 C beef broth
2 bay leaves
1 sprig fresh thyme
1 sprig fresh rosemary

Directions:

Tie the osso bucco together with butcher twine, season with salt and pepper, then sear in hot sauté pan on all sides.  Remove from the pan, add celery, carrots, and onions and sauté till semi-soft.  Deglaze the pan with red wine, reduce the liquid by half, then add thyme, bay leaves, rosemary and beef broth.  Bring to a boil. Put osso buccos in oven safe pan, then pour the liquid over the top, cover with foil and put in oven at 300 for 2 ½ hours.

Risotto

Ingredients:

2 T butter
3 C Arborio rice
1 C white wine
4 C chicken stock
1 medium white onion, finely diced
1 smoked ham hock
½ C heavy cream
½ C peas fresh or frozen
¼ C reggianno parm grated

Directions:

Soften onion in sauté pan with butter.  Add the rice, deglaze with white wine, add the chicken stock and cook until tender.  Finish with parmesan cheese, cream, ham hock and peas.

Gremolata

Ingredients:

Zest of 3 lemons
3 T  chopped parsley
1 T chopped garlic

T=Tablespoon
C=Cup