Osso Bucco With Negroni Prosciutto, White Wine and Anchovies Make an Intensely Meaty Tasting Classic Italian Dish

Osso buco, when loosely translated from Italian, means hollowed bone, a reference to the large piece of marrow in the center of the veal shank bone. It derives from the phrase osso buco literally whole bone because the bone marrow is part of the appeal of the dish.

This dish is a specialty of veal shanks cooked in meat broth, flavored with white wine and vegetables. Slowly braised, this relatively tough, yet flavorful cut of meat becomes meltingly tender, and the connective tissues and marrow dissolve into the sauce, making it rich and creamy. The shank is a relatively cheap cut of veal which is readily available in most good supermarkets and butcher shops. Better portions include meaty hind-shanks cut from the top of the thigh with a high proportion of meat to bone. Each piece should be about five inches across and one to one-and-a-half inches thick.

Ingredients:
2T olive oil
3 onions, chopped
4 ribs celery, chopped
6 cloves garlic, smashed
4 pieces osso buco, approx 300g each
6 anchovies
3C (750mL) dry white wine
3C (750mL) chicken stock
bunch baby carrots, trimmed
6 slices Negroni Prosciutto
1/2 bunch flat leaf parsley, leaves picked
1 clove garlic, finely chopped
zest 1 lemon

Directions:
Preheat oven to 160C. Heat oil in a large flame proof casserole dish and add onions and celery. Cook over a medium heat stirring periodically until vegetables have softened.

Add meat, anchovies, wine, stock and carrots. Season and cover with layers of Negroni Prosciutto and then seal with foil. Bake for 2 hours turning the meat periodically then remove foil and bake for another 1-2 hours or until the meat is very tender.

When ready to serve chop together parsley, zest & garlic to make a gremolata. Divide meat, vegetables & sauce between 4 warmed shallow bowls and serve sprinkled with gremolata.

Serve with crusty bread, soft polenta or mashed potato.

Negroni’s Authentico Italiano selection includes:

Prosciutto Arrosto – a traditional Italian roasted ham made in Italy using only selected pork shanks and rich blend of garlic, rosemary and fine Mediterranean herbs.

Prosciutto Cotto – a traditional Italian cooked ham made in Italy using selected pork shanks and natural flavorings and is lighter in color and sweeter in flavor than Prosciutto Arrosto.

Mortadella – a traditional Italian cooked specialty made in Italy based on a 500 year old recipe from the province of Emilia Romagna.

Prosciutto di Parma – the most renowned dry-cured Italian ham, made with the best Italian pork legs, packed in a strictly defined region around Parma, Italy. Parma is a beautiful Italian city known for its monuments, castles, opera and haute cuisine!

For more information about Negroni products please contact:

Negroni Corporation USA
13 Fairfield Ave. Suite 105
Little Falls, NJ 07424
usa.negroni@negroni.com
973.256.0033 Tel
973.256.1108 Fax

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