In every episode of Martha Stewart’s Cooking School, learn cooking fundamentals following Martha’s signature step-by-step, how-to teaching process. Be sure to check your local listings to see when this episode will be airing in your area.
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In this episode, Martha will explore braising, the technique behind so many iconic dishes. Osso Buco is an Italian specialty and a perfect example of how a less tender cut of meat can be transformed into a delicious dish. Then, she makes Ireland’s favorite: homemade Corned Beef. And finally, Martha demonstrates how to make Lamb Shanks with the spices of Morocco, adding apricots and olives to create a rich aromatic sauce.
Watch This Week’s Cooking Lesson
Martha makes gremolata using the zest of orange and lemon peels, seasoned with some salt and pepper to add to the Osso Buco.
This Week’s Recipe
Osso Buco Gremolata
Osso buco gremolata is a Italian dish with veal shanks braised with vegetables that is garnished with gremolata.
- 1/3 cup all-purpose flour
- Coarse salt and freshly ground pepper
- 4 pieces veal shank, 3 inches thick (choose large-diameter pieces with broad marrow bones), tied with twine (about 7 pounds)
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1 cup finely diced carrots
- 1 cup minced onion
- 1 cup finely diced celery
- 1 cup canned whole peeled tomatoes (about 5)
- 4 cups chicken stock
- 1 cup dry white wine
- 5 to 6 garlic cloves
- 1 dry bay leaf
- 8 sprigs fresh flat-leaf parsley, tied with twine
- 8 fresh basil leaves
- For the Gremolata:
- 1 tablespoon minced lemon zest
- 1 tablespoon minced orange zest
- Preheat the oven to 300 degrees. In a large shallow dish, whisk together flour, 1 tablespoon salt, and 1 ½ teaspoons pepper. Dredge the shanks in the mixture.
- In a large heavy-bottomed pot or Dutch oven, melt 3 tablespoons butter with 3 tablespoons olive oil over medium-high heat. Brown the shanks on all sides. Remove from the pot and set aside.
- Wipe out pot, and lower heat to medium-low. Add remaining tablespoon butter and oil. Add the carrots, onion, and celery to pan. Saute until mostly tender, 8 to 10 minutes. Add the tomatoes, stock, and wine; simmer for 8 minutes, scraping the bottom of the pan.
- Return the meat to the pot; add garlic, bay leaf, parsley, and basil. Cover and bake for 3 hours, or until meat is tender.
- Remove the veal and set on a warm platter. Cover with foil to keep warm. Strain the cooking liquid through a fine mesh sieve and return liquid to pot. Reduce to 2 cups. Remove herbs from the vegetables and discard. Puree vegetables in a blender and return to pot (alternatively vegetables can be returned to the pot and pureed with an immersion blender).
- To make the gremolata, mix together lemon and orange zest. To serve, place 1 shank on a warm plate and spoon some sauce over the meat. Garnish with gremolata.
Yield: 4 servings