Spinach Stuffed Veal Rolls

Veal is the very tender meat from a young calf.  As it is very lean, you must take care to ensure that it does not become tough.  It is important to keep the meat moist as it cooks and make sure that you do not overcook it.  If cooked properly, it should have a smooth but firm texture with a very delicate flavor.

This recipe resulted from some veggies that I needed to use up and a few pantry staples.  The flavors complemented each other beautifully without overpowering the veal.  I will definitely be experimenting with dish again!

Spinach Stuffed Veal Rolls

Ingredients

3 tbsp raisins

3 tbsp olive oil

1 onion, chopped

2 garlic cloves, minced
8 oz fresh spinach
2 tbsp pine nuts, toasted and chopped
1/4 tsp freshly grated nutmeg
1 lb veal breast, pounded thin
1 celery stalk, chopped
1 carrot, chopped
1 cup dry white wine
2 cans crushed tomatoes
 
Directions
 
1 Preheat the oven to 350 degrees F.  Soak raisins in hot water for 15 minutes and finely chop. 
 
2. Heat 1 tbsp olive oil in pan over medium.  Add half of the onion and garlic and cook for 4 minutes.  Add spinach and cook for 2 minutes until wilted.  Squeeze any excess liquid off using a sieve.  Chop and season with salt, pepper and nutmeg.
 
3. Lay veal flat and season with salt and pepper.  Cover with spinach mixture.  Scatter raisins and pine nuts on top.  Roll the lamb tightly encasing the filling.  Secure in several places with kitchen twine.

4. In a dutch oven or large pot, heat remaining oil over medium high.  Brown the meat and all sides and set aside.  Reduce heat to medium and add the remaining onion, celery, and carrot and cook for 5 minutes.  Increase the heat and add the wine to deglaze.  Continue cooking until nearly all of the wine has cooked off.  Add the tomatoes and season with salt and pepper.  Return the veal to the pot. Bring the mixture to a boil, cover, and simmer for 45 minutes.

5. Remove the veal, tent with foil and let it rest for 10 minutes.  Meanwhile increase heat to reduce the sauce.  Remove the twine and slice the veal into rounds. Serve immediately spooned with the pan sauce.

A Not-so Traditional Osso Bucco

I had a recent request for Osso Bucco, I've never made this before and I'm not totally sure that I've even eaten it, so I had to do a bit of research.  In a nutshell, this is an Italian recipe for braised veal shanks.  I love making braised dishes, they are surprisingly easy and almost all of the work is done hours before serving allowing you to enjoy yourself and throw together any side dishes, and maybe a glass of wine, while your main is cooking away.

From what I read, Osso Buco originated in Milan. The name means “bone with a hole” which is a reference to the veal shank bone and marrow filling which undoubtedly contributes to the flavor of this dish.  The veal shanks are braised with vegetables, white wine, and stock.  Gremolata, a mixture of Italian parsley, zested lemon peel, and garlic is added to the sauce at the end of cooking or used as a garnish.  It is traditionally served over saffron risotto.

I decided to branch out a bit from your typical Osso Bucco, maybe it's just personal preference, but I thought my version was fantastic and so did two hungry mouths at the table.  Originally this dish was not made with tomatoes, but they were a must for me.  I assume the only reason they were not added is that they were undiscovered in Milan at the time.  Instead of white wine, I used a combination of balsamic vinegar, dry sherry, and a splash of brandy to add a bit of tanginess.  I also decided to be easy on myself, skip the risotto, and serve it over mashed potatoes.  I like this rendition as the potatoes soaked up all of that delicious gravy!

I feel like I got the most out of this dish by really concentrating on the layers of flavor.  In any braised dish, rich and savory is easy to achieve, but I loved the added tanginess from the brandy, the hint of balsamic vinegar that gets very syrupy and sweet when it reduces, and the zesty hit of the gremalata when used as a garnish.

Osso Bucco

Ingredients

4 pieces veal shank, bone-in, cut 2 inches thick

all-purpose flour, for dredging

4 tbsp olive oil

2 carrots, diced

1 red onion, diced

1 stalk celery, diced

1/2 green pepper, diced

1/2 red pepper diced

5 cloves garlic, thinly sliced

1/2 cup dry sherry

1/4 cup brandy

1 1/2 tbsp balsamic vinegar

1 can diced tomatoes

2 tbsp tomato paste

1 sprig rosemary

2 sprigs thyme

1 bay leaf

2 1/2 cups chicken broth

salt and pepper

For gremolata:

2 tbsp parsley, minced

1 tbsp lemon zest

1 garlic clove, minced

Directions

1. Preheat oven to 325 degrees F (160 C).  Ensure shanks are completely dry and secure the meat to the bone if desired using cooking string. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour and shake off excess

2. In a Dutch oven with a tight fitting lid, heat 2 tbsp olive oil over medium high heat. Brown shanks all sides, about 3 minutes per side. Remove and set aside to be added later.

3. Reduce heat to medium, add remaining olive oil.  Add the carrot onions, celery, peppers, and garlic.  Season and cook until soft, about 8 minutes.

4. Increase heat a bit and add sherry, brandy, and vinegar to deglaze.  Make sure to scrape up any brown bits using a wooden spoon.  Reduce heat to medium and simmer until reduced by almost half.

5. Tie herbs together and add to pot with diced tomatoes and tomato paste.  Mix well and return shanks to pot.  Add broth slowly so that it reaches about 3/4 the height of the shanks.  Add more or less as required. 

6.  Bring to a boil then place in the oven.  Cook for about 1 1/2 hours until tender and pretty much falling off the bone.

7. Meanwhile, combine all ingredients for gremolata.

8. Take pot out of the oven, remove the shanks and cover to keep warm.  Heat pot over medium heat to reduce sauce to desired consistency.

9. Serve over mashed potatoes, drizzle with sauce, and garnish with gremolata.  Serve immediately.