Tuesday, April 17, 2007: Osso Bucco
It’s too freaking cold for April. Everyone is talking about how it’s going to get up into the 20s on the weekend, but it’s so cold and damp I’m not sure I believe any of the weathermen.
So it’s back to the slow cooker, more earthy warm meals until we can start eating out on the back deck…
On Monday night, after the kids were in bed, I seared off three veal shanks in some olive oil. Mirepoix went into the pan and cooked down. Then four or five crushed and minced cloves of garlic went into the skillet, followed by a few tablespoons of red wine to help scrape up all the crusty bits.
The veggies and veal went into the bowl of the slow cooker along with half a cup of red wine and a tin of whole tomatoes (which I smushed to cover the veal and veggies). This was wrapped in cling film and spent the night in the fridge
Tuesday Morning
The cling film comes off, a bay leaf and some salt and pepper go in with the veal and veggies, the slow cooker gets switched on and I stumble off to the office.
Tuesday Evening
We come home to a great smelling house and a nice warm dinner. The kids eat the meat and a bit of the veg (my daughter is rather put off by the cooked tomatoes). We round things out with some Greek potatoes picked up from one of the many Greek joints near the local subway stop (it’s the only potatoes my daughter will eat and she begged me to buy some when I left work for work in the morning. What’s a dad to do?).
It’s a bit of an odd combination, but it’s tasty and it works.
For dessert we split up some of the easter booty. There’s enough milk chocolate in the house to keep Augustus Gloop happy.
