Caldo de Res

Here is a Spanish alternative to the Italian Osso Bucco.

1 lb. Meaty Bastrop Cattle Company shank bone or you can use the soup bones

1 Tbsp. Olive oil

1/2 tsp. salt

1/2 tsp. ground pepper

1/2 onion chopped

1 can chopped tomatoes (14.5 oz.) or make your own - see Basic Support Recipes

4 cups beef broth (check out Basic Support Recipes)

1tsp. ground cumin

1 tsp. dried oregano

1/2 cup chopped mushrooms

2 medium carrots, peeled and cut in 1 inch chunks

1/4 cup chopped cilantro

1 medium potato, cut in 1 inch chunks

1 chayote or zucchini, cut in 1 inch chunks

1 to 2 ears of corn, husks and silks removed, cut into cross sections

1/2 head of cabbage in 1 inch chunks.

Brown meat in oil, adding salt and pepper.  Add onion and saute until slightly browned.  Add tomatoes, broth cumin, and oregano.

Simmer 60 to 90 minutes until beef is tender.  Cut beef from bones and cube.  Add beef and bones back to soup.  Add mushrooms, carrots, potatoes, chayote or zucchini, and cilantro to soup and simmer for 10 minutes.  Add corn and cabbage and simmer for another 10 minutes.

Serve with garnishes on side::  Sliced pickled jalapenos, chopped green onions, chopped cilantro, sliced radishes, lime wedges.

Osso Bucco

Osso Bucco¼ lb. pancetta – unsmoked Italian bacon (don’t use regular bacon!)
If you must, you can substitute olive oil, but it will change the taste of the recipe.
2.5 to 3 lb. of Bastrop Cattle Company red veal shanks
½ cup diced carrot
½ cup diced celery
1 medium onion, diced
2 Tbsp. (about 4 cloves) chopped garlic
3 to 4 sprigs fresh thyme (or 1 tsp. Dried)
1 cup dry white wine
1 to 2 cups chicken or veal stock
Flour for dusting the meat before browning
Salt and Pepper

Osso Bucco is an Italian dish. Osso Bucco means "hole of the bone" and refers to the marrow found in the bone. This is what adds so much flavor to the sauce. Try to follow this recipe as closely as possible. The results are well worth the effort!

Gremolata (sauce)
2 Tbsp. minced flat (Italian) parsley
1 Tbsp. Grated lemon zest
2 cloves garlic, crushed and minced

Preheat oven to 325 degrees.

Heat a Dutch oven (iron skillet) on the stove top over medium heat for about five minutes. Add pancetta to pan, cook, stirring occasionally. When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a place covered with some paper towels and set aside. If necessary, drain off all but two tapblespoons of the fat from the pan.

Season the veal shank well with salt and pepper. Dredge the veal shanks through some flour, shake off any excess, and add the meat to the hot fat in the pan. Increase the heat to medium high and cook the meat on each side until well browned (about 5 minutes per side). Remove the shanks to a plate and set aside.

Add the onions, carrots, and the celery to the skillet. Cook the onion mixture, stirring frequently, until the onions are translucent (about 5 minutes) and toss in the garlic and thyme. Continue cooking until the vegetables just begin to brown (about 10 minutes).

Add the snanks and the pancetta back to the pan. Pour in the wine, and then add enough stock to come a little more than half way up the side of the shanks. Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about an hour to an hour and a half.

Combine the gremolata ingredients, place in a separate small serving dish.

Serves 4 to 6, depending on how many shanks you have, one shank per person.

Serve on top of risotto or polenta. Sprinkle with the grenolata. Also remember to supply everyone with a skinny teaspoon so they can dig the marrow out -- the delicacy of the meal!