Osso Bucco And Uncle Doug's Most Amazing Spaghetti Sauce

Osso Bucco And Uncle Doug's Most Amazing Spaghetti Sauce

First, make this:

http://www.foodnetwork.com/recipes/tyler-florence/osso-buco-milanese-recipe/index.html

Ingredients
1/2 cup flour
Salt and pepper, to taste
4 pieces veal shank with bone, cut 3 inches thick
3 tablespoons olive oil
3 tablespoons butter
1 onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
4 cloves garlic, coarsely chopped
2 bay leaves
3 tablespoons fresh Italian parsley, finely chopped
1 cup dry Marsala
2 cups veal or chicken stock
2 tomatoes, peeled, seeded and chopped
Saffron Risotto, recipe follows
GREMOLATA:
Grated rind of 1 lemon
Grated rind of 1 orange
2 garlic cloves, minced
2 tablespoons fresh Italian parsley, chopped
Directions

In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.
For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.

I love Tyler. He's one of those on my list Jenn can bring home for a threesome. I don't make the risotto though, that's Jenn Territrory. She makes all the risotto here. I am allowed to wipe her brow as she makes it, and that's it (the Saffron Risotto recipe is in the link at top).

I do things a bit different from Tyler, instead of cooking this on the stovetop, I put it in the oven for 4-5 hours at 200-250. I put just enough chicken stock to cover the meat (1-1.5 cups instead of 2). The other thing I do is use ONLY HALF OF THE VEAL called for in the recipe above. This means a ton of leftover vegetables. Leftover vegeables that are loaded with veal flavor.

The next day you can puree those veggies smooth, add some tomato sauce (and even a can of diced tomatoes if you like). You can also add fresh basil and/or Italian seasoning. If you have any leftover veal, chop that up and throw it in too. Simmer for an hour. In the end you will have the Most Amazing Spaghetti Sauce you have ever tasted.