Let us start off by revisiting the Captain's log and turning the pages back to March 18, 2011. Friday was a beautiful day in New York City, the high was near 70º, birds were chirping and singing, everyone was outside sitting at sidewalk cafes and memories of winter simply melted away. When lunch time came around I headed out to take a stroll on the High Line and then make my way over to Chelsea Market.
The recipe for Osso Buco - Veal Shanks with Toasted Pine Nut Gremolata (page 363) calls for 3 to 4 inch veal shanks, which I assumed I would be able to purchase at Dickson's Farmstand Meats. To my disbelief the butcher informed me that they do not carry veal. I quickly turned the gears in my head and came to the realization that I would not be able to go across town to Eataly and make it back before my lunch was over. The butcher asked if I was making Osso Buco and suggested using pork shanks. He assured me that it would be a great substitute. I took his advice and purchased the meat. My intention was to have the pork as a backup plan, I still had a chance of purchasing the veal shanks at my local grocery store.
The local grocery store did have veal shanks, but unfortunately they were only about an inch thick! As I stood there, staring at these emaciated shanks, I knew that I would need to make a decision. Go with the veal and stay true to the recipe or choose the meaty pork. WWMD? I decided to go with the pork, which were meatier and fresher than the veal shanks at the grocery store. As I walked to the checkout line my mind raced with images of disapproving looks and turning heads. Have I let the Captain down? Would this be our meltdown and our first one croc meal? I picked my head up and straightened my shoulders, confident with my decision. Porko Buco it is!
We started around 2:00 in the afternoon. Mario and I moved quickly through the prep work and pulled the pork out of the fridge to begin the browning. As we opened the crisp, white paper wrapping, I knew the right choice was made. Each of our shanks were about 4" thick and looked amazing! We placed then into the Dutch oven which had about 6 tablespoons of EVOO and proceeded to brown all sides. We removed the shanks from the pot and placed them onto a plate as we added in the onions, carrots, celery and thyme to the pot. We allowed them to get golden brown and then added the tomato sauce, and white wine. We brought it back a boil and put the shanks back in. We had the oven preheated to 375º and Mario placed the pot inside for its two hour layover.
Within about an hour the house filled with the wonderful aroma of the Porko Buco. Half an hour before we removed the pot from the oven Angela stepped in and started to make the Risotto alla Milanese - Saffron Risotto (page 144). A classic accompaniment to Osso Buco per our Captain.
We sat down at the table and Angela served everyone some risotto, and I tired to serve the Osso Buco as it melted away from the bone. We all sat down and gazed at this beautiful dish (our photos do not do it justice) said our prayer and dug in! The meat was extremely tender and any lingering questions about my decision to use the pork faded away. Another hit out of the ballpark for The Three Tocayos.
After dinner was finished and the kitchen was cleaned Mario and I started the dessert portion of our meal, Sebadas - Sardinian Ravioli Cookies (page 494). We had prepared the dough earlier in the day and proceeded to roll it out and cut out the circle shapes. We made the filling, which consisted of yogut, ricotta and lemon zest, and placed a dab onto one of our cutouts and then placed another on top and sealed it with a fork. After we were finished deep frying the cookies we sprinkled them with confectioners sugar and warmed up a small bowl of honey for dipping. Delizioso! The Sebadas reminded both Anglea and I of the Sopapilla's that were served as a dessert at the local Mexican restaurants back home in Texas.
Ciao,
Mario & Mario
The Three Tocayos
