Freezer party and braised beef

Hi Folks-

Sharon here filling in for Peter. I often refer to the store as the best pantry in the world. For such a little store we do a dynamite job of offering food ready to go (tomorrow’s hot sandwich is braised beef with an apple and onion slaw), food you only need to cook a little and tons of ingredients to really get down and get your cooking on.

In that spirit I’d like to point out a few fun things in the freezer. We have beautiful lamb top round, tender and delicious in 2.5 to 3 # pieces, we have Cornish game hens, we have an incredible selection of VT Artisanal Meats (chorizo, maple breakfast sausage, hot Italian), as of tomorrow morning, veal shanks, maybe wild salmon is your thing, we have wild coho, bagged shrimp, some amazing pesto and you know, ice cream :-).

I bought enough veal shank so there will be roughly 8 pounds available in the freezer. Here’s the osso bucco recipe I use which is a little from Molly Stevens, a little from Epicurious and some heavy tweaking from me

Braised Veal Shanks
Serves 8 to 10
Ingredients

  • 8 to 10 large 2 1/2-inch-thick veal shanks, each patted dry and tied securely with kitchen string to keep the meat attached to the bone

  • all-purpose flour for dredging the veal shanks

  • 7 tablespoons unsalted butter plus additional if necessary

  • 3 tablespoons olive oil plus additional if necessary

  • 2 cups dry white wine

  • 2 cups finely chopped onion

  • 1 cup finely chopped carrots

  • 1 cup finely chopped celery

  • 2 tablespoon minced garlic

  • 3 to 4 cups chicken broth or beef broth ( I used 3 chicken and 1 beef)

  • 2 cups peeled, seeded, and chopped tomato or 2 cups drained canned plum tomatoes, chopped

  • a cheesecloth bag containing 6 fresh parsley sprigs, 4 fresh thyme sprigs, and 1 bay leaf.  I just tied the parsley and thyme together and threw in the bay leaf, skipping the cheesecloth

  • 1/2 teaspoon salt


For the gremolata

  • 1/2 cup minced fresh parsley leaves (preferably flat-leafed)

  • 2 tablespoons freshly grated lemon zest

  • 1.5 tablespoon minced garlic

Preparation

Season the veal shanks with salt and pepper and dredge them in the flour, shaking off the excess. In a heavy skillet heat 3 tablespoons of the butter and 3 tablespoons of the oil over moderately high heat until the foam subsides, in the fat brown the veal shanks in batches, adding some of the additional butter and oil as necessary and transferring the shanks as they are browned to a platter. Add the wine to the skillet, boil the mixture, scraping up the brown bits clinging to the bottom and sides of the skillet, until the liquid is reduced by about 1/2, and reserve the wine mixture in a small bowl.
In a flameproof casserole just large enough to hold the veal shanks in one layer cook (For this amount of shanks I had to use one enormous dutch oven and one smaller one) the onion, the carrots, the celery, and the garlic in the remaining 4 tablespoons butter over moderately low heat, stirring occasionally, until the vegetables are softened and add the shanks with any juices that have accumulated on the platter, the reserved wine mixture, and enough of the broth to almost cover the shanks. Spread the tomatoes over the shanks, add the cheesecloth bag
(or just the herbs, like me) the salt, and pepper to taste, and bring the liquid to a simmer over moderately high heat. Braise the mixture, covered, in the middle of a preheated 325°F. oven for 2 hours. Transfer the shanks with a slotted spoon to a warm serving dish, discard the strings, and tent with foil to keep the shanks warm. Skim the fat. You can strain the sauce but I left the vegetables in and boiled the juices for about 10 minutes to concentrate the flavor. baste the shanks with some of the reduced juices.
Make the gremolata while the veal is baking:
In a bowl stir together the parsley, the zest, and the garlic.
Sprinkle the veal shanks with the
gremolata, pour some of the juices around them, and serve the remaining juices separately.

Serve the shanks over polenta or rice or noodles or nothing.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Sardines
  • Yellow fin Tuna
  • Dayboat yellow tail sole
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • PEI Mussels
  • Duxbury Oysters, MA

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

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