main dishes
slow-cooker osso buco
There are two tricks to this
recipe: browning the veal
shanks before they go into
the slow cooker and reduc-
ing the sauce before serving.
The result is an osso buco
you’d be hard-pressed to
distinguish from the labor-
intensive classic (trust us).
Serves 41/2 cup all-purpose flour
4 11/2- to 2-inch-thick veal
shanks (about 21/2 lb.)
Kosher salt and freshly
ground black pepper
2 Tbs. unsalted butter
1 cup dry white wine
1 141/2-oz. can diced tomatoes
3/4 cup lower-salt chicken broth
1 small red onion, chopped
(11/2 cups)
1 medium carrot, peeled and
cut into 1/4-inch-thick rounds
(1/2 cup)
1 stalk celery, chopped (1/2 cup)
5 sprigs fresh thyme
3 Tbs. finely chopped fresh
flat-leaf parsley
1 Tbs. finely grated lemon zest
1 large clove garlic, minced
(1 tsp.)Put the flour in a wide, shallow
dish. Season the veal shanks allover with salt and pepper and
dredge in the flour; shake off
the excess flour.
Heat a 12-inch skillet over
medium heat. Add the butter,
and when it foams, add the
shanks to the skillet. Cook until
golden, turning once, about
10 minutes. Transfer the shanks
to a slow cooker.
Add the wine to the skillet.
Scrape up any browned bits from
the bottom of the skillet and pour
the contents of the skillet into the
slow cooker. Add the tomatoes
and their juices, chicken broth,
onion, carrot, celery, and thyme.
Cover and cook on low heat for
6 to 8 hours—the meat will be
very tender and almost falling off
the bone.
Transfer the shanks to a platter
and cover with foil to keep warm.
Pour the sauce from the slow
cooker into a large skillet. Simmer
over medium heat until reduced
to about 2 cups, 10 to 15 minutes.
Season to taste with salt and
pepper.
Meanwhile, in a small bowl,
combine the parsley, lemon zest,
and garlic to make a gremolata.
Serve the veal shanks topped
with the sauce and the gremolata.1 lb. dried spaghetti, linguine, or bucatini
(preferably imported from Italy)
Kosher salt
1/2 lb. guanciale or pancetta, cut into
1/4-inch dice
2 Tbs. extra-virgin olive oil
3 large eggs, at room temperature
4 oz. finely grated Parmigiano-Reggiano or Grana
Padano (about 31/2 cups using a rasp grater)
Freshly ground black pepperBring an 8-quart pot of water to a boil. Add the pasta and
2 Tbs. salt and cook until al dente, about 1 minute less than
the package directions, stirring often to prevent sticking.
Reserve 1 cup of the water and then drain the pasta.
Meanwhile, put the guanciale or pancetta and olive oil in
a 12-inch heavy-duty skillet (not cast iron), and cook over
medium heat, stirring occasionally, until golden brown but
not yet crisp, 3 to 5 minutes for guanciale; 5 to 7 minutes
for pancetta (you don’t want to render all the fat). Remove
the skillet from the heat.
In a medium bowl, whisk the eggs, cheese, and 1/4 tsp.
black pepper until well combined. Slowly whisk in 1/4 cup of
the reserved pasta water.
Immediately after draining the pasta, add it to the
skillet and then quickly pour in the egg mixture, tossing
continuously with tongs, until the pasta is well coated,
15 to 30 seconds. Add more of the reserved pasta cooking
water if needed to achieve a creamy consistency.
Serve hot, sprinkled with additional black pepper
to taste.pasta carbonara
Choose high-quality ingredients and this dish will
be a stunner. Eat the pasta hot, while the sauce is
still smooth and creamy. Serves 4 to 658 REAL ITALIAn 2017