Osso Buco is a popular Milanese dish featuring veal shanks braised in a white wine and tomato sauce. Braising is a great way to cook meat so it turns out perfectly falling apart tender and full of flavor. The osso buco veal shank is cut such that the marrow of the bone is exposed and it starts to melt into the pot as the veal braises, infusing the dish with even more flavor. Osso bucco is commonly served with a gremolata topping that consists of chopped up garlic, parsley and lemon zest. Served on a bed of risotto to soak up the excess sauce, this is a dish that your dinner guests will appreciate and talk about for weeks. Classically served with Amarone, but a rich Californian Pinot Noir will also be great.  Thanks to Closet Cooking for sharing!

Osso Buco
(makes 4 servings)

Ingredients

4 veal shank
salt and pepper to taste
1 cup flour
4 ounces pancetta (chopped)
1 onion (chopped)
1 carrot (chopped)
1 stalk celery (chopped)
2 cloves garlic (chopped)
1 lemon (zest only)
2 cups white wine
2 cups beef stock
1 (28 ounce) can crushed tomatoes
2 bay leaves
1 sprig thyme
1 sprig rosemary

Instructions

1. Season the veal with salt and pepper and dredge in the flour shaking off any excess.
2. Cook the pancetta in a large oven proof pan and set aside reserving the grease in the pan.
3. Brown the veal on all sides on med/high heat one at a time and set aside.
4. Add some more oil to the pan if needed and saute the onions, carrots, celery, garlic and lemon zest on medium heat until tender, about 7-9 minutes.
5. Add the wine, stock and tomatoes and deglaze the pan and bring to a simmer.
6. Add the pancetta, veal, bay leaves, thyme and rosemary and bring to a simmer.
7. Cover and transfer to a preheated 350°F oven and cook until the veal is fall off the bone tender, about 1 to 2.5 hours, turning the veal over in the middle. (Check the liquid every once in a while and top it off with some more beef broth if it falls to half way up the veal.)

Truffle Almond Gremolata

This Milanese preparation is classically served atop a long-braised lamb shank, osso buco, but it’s also great on grilled lamb chops, pork chops or even grilled chicken or fish. (And a little sprinkled over pasta is a marvel!)

We’ve added almonds, actually Truffle Almonds from Miller Farms in Modesto, CA, to boost the flavor and up the ante on a classic! If Truffle Almonds aren’t in stock, you could also try any roasted almonds or nut blend of your choosing.
Ingredients

• 1/4 cup loosely-packed fresh parsley
• 1 1/2 tablespoons lemon zest
• 1 clove garlic
• 2 tablespoons chopped Truffle Almonds
• 2 teaspoons extra virgin olive oil

Instructions

Of course, you could make this in the food processor.  But you’ll run the risk of ending up with a puree and that is NOT what you want.  Sharpen your knives and spend the time to do this by hand – it’ll pay off in the end. You’re not looking for a sauce, but rather a topping.

Finely chop the parsley and toss in a bowl with the lemon zest.  Mince the garlic (or use a microplane) and stir to combine.  Chop the almonds into a fine crumb and combine. Stir in the extra virgin olive oil and serve atop your favorite dish.

Risotto

Ingredients

1 tablespoon butter
1 onion (chopped)
1 clove garlic (chopped)
1 cup arborio rice (or other medium or short grained rice)
1/2 cup wine
2 cups chicken stock (warm or vegetable broth)
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter
salt & pepper to taste

Directions

1. Heat butter in large sauce pan.
2. Add the onions and saute until tender, about 5 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the rice and stir to coat with the butter.
5. Add the wine, deglaze the pan and stir while simmering until it is gone.
6. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is al dente.
7. Add the parmigiano reggiano and butter and stir to combine.

Fresh Morel Mushrooms are only available for a brief period in the Spring. Stop by Straub’s today to take advantage of this wonderful culinary treat. Try them with some of these great recipes:

Crispy Polenta with Morels & Broccoli from saveur.com

Sautéed Morels with Cream

• 15-20 fresh morels, cut in half if large
• 1 large shallot chopped fine
• 1 large clove garlic chopped fine
• 2 Tbsp butter (best with unsalted)
• 2 Tbsp olive oil
• 3/4 cup chicken stock
• 1 cup heavy cream
• salt & fresh ground pepper to taste

Put olive oil in heated pan over medium heat. Add garlic and shallots, stir and sauté until softened but not brown. Add butter until melted then add morels. Stir and cook until mushrooms start to brown, about 4 min. Add chicken stock and cook for 2-3 minutes. Add cream and cook on low until reduced and thickened. Classically served on toast, but even better on a grilled New York Strip Steak.

See more recipes at The Great Morel!

Now available at our Clayton, Town & Country and Central West End locations: Jacobs & Brichford Artisanal Cheeses are made from raw cow’s milk and sustainable farming practices. Hand crafted with care, these domestic delicacies rival popular imports. The Jacobs & Brichford Farmstead has been family owned and operated since 1819 in the Whitewater River Valley of Southeastern Indiana. Now home to Leslie, Matthew & their three daughters, this dairy farm is known for its entirely grass-fed cows responsible for producing their lovely cheese varieties. Read more on their website!

Varieties available:

Briana

• a semi-firm cheese with a washed rind
• dense, smooth and slightly elastic
• modeled after Italian Alpine cheese-making traditions
• mild cheese with nutty overtones, herbaceous flavor and hints of fresh fruit to add an element of pungency to the finish
• great for melting, this cheese compliments fruit and nut trays but can also stand up to traditional roasted meats

Everton

• Alpine-style cheese, sharper than a gruyère
• strong grassy notes reminiscent of the pastures on which the milking cows have grazed
• distinct, meaty depth to its flavor
• ideal for fondue or pairing with smoked salmon, fresh salad greens and white wine

Arabella

• raw milk soft Italico cheese inspired by the fragrant, buttery cheeses of the Norther Italian grassland
• maintains a distinctly earthy aroma, reminiscent of bread dough proofing
• slightly salty, savory and mildly lactic, the flavor sweetens with age while the body grows smooth and silky

New to Straub’s Produce Department: Lollipops Kale Sprouts are now available at all four locations! A necessary ingredient for the discriminating chef – these versatile & healthy sprouts will be around for a long time. Plus, you can’t get them anywhere else in North America right now! We think they’re great, and we think you will agree.

Both Kale and Brussels Sprouts are from the same species (brassica oleracea) and are part of the same family called Brassicas or Crucifers. Kale and sprouts are classed as superfoods because they are great sources of dietary fiber and B vitamins, as well as being high in iron and folate—a nutrient highly recommended for pregnant women.

The Kale Sprout is a mix between Kale & Brussels Sprouts, and is even more supercharged than its cousins. Just 4 oz of Kale Sprouts contain:

• double the amount of vitamin B6, which helps us use and store energy from the food we eat
• twice the amount of vitamin C
• a generous double dose of immunity-boosting vitamin E, which will fight toxins as a powerful antioxidant

See how you can use Kale Sprout Lollipops with these great recipes:

Steamed Kale Sprouts

Ingredients:

• 8 ounces Lollipops Kale Sprouts
• 1 Tbsp Butter, melted
• Salt & Pepper to taste

Preparation:

Wash the Lollipops thoroughly and drain. Steam Lollipops for 5-6 minutes. Once cooked place them in a serving bowl, add butter, and season to taste. Serve as an entrée, or as a side dish paired with roasted chicken breast and yukon gold potatoes.

Festive Kale Sprouts with Chestnuts, Pancetta and Truffle Oil

Ingredients:

• 8 oz Lollipops Kale Sprouts
• 4 oz chestnuts, roughly ground
• 1 shallot, minced
• 4 oz pancetta, diced (or bacon will also work)
• 1 Tbsp butter
• truffle oil

Preparation:

Sizzle pancetta in a non-stick pan until it becomes light brown, add the shallots and sauté to soften. Add chestnuts to the pan to warm through. Blanch Lollipops in lightly salted water for 4-5 minutes. Drain well and add to the pan with the chestnuts and pancetta. Toss together and season with some freshly ground pepper. Serve drizzled with some Truffle oil and finish with freshly toasted breadcrumbs!

Tuscan Sprouts with Tortellini & Pancetta Butter

Ingredients:

• 8 oz Lollipops Kale Sprouts
• 1 pound tortellini
• 4 oz pancetta, diced (bacon as a substitute)
• 1 garlic clove, minced
• 1 Tbsp extra virgin olive oil
• 1 Tbsp butter
• lemon for juicing
• Grana Padano cheese (or parmesan)

Preparation:

1. Bring a pan of lightly salted water to boil. Heat olive oil in a frying pan and add the bacon. Fry gently until the pancetta starts to crisp. Blanch the Lollipops for 3-4 minutes. Remove from the water with a spoon and keep warm. Add pasta to water and simmer for 2-3 minutes before draining.
2. Add garlic and butter to the bacon and sizzle until the butter begins to brown. Add Lollipops and the pasta and coat well with the garlic-pancetta-butter. Finish with a squeeze of lemon juice and finish with shaved Grana Padano.

Asian Stir Fry Kale Sprouts

Ingredients:

• 1 pound Lollipops Kale Sprouts
• 4 tbsp Canola or Safflower oil
• 1 clove garlic, minced
• 1” chunk ginger root, minced
• 1 chili pepper, minced
• 4 oz sweet onion, cut into wedges
• soy sauce to taste
• toasted sesame seeds (to finish)

Preparation:

Steam Lollipops Kale Sprouts for approx 3-4 minutes. Heat oil and stir fry the garlic, ginger, pepper and onion together. Add cooked Lollipops and stir fry on  high heat for a few seconds. Season with soy sauce and black bean stir fry sauce. Finish with toasted sesame seeds.