BATTLE OF THE BRAVEST CHEFS - OSSO BUCCO

CHEF: CHRIS LUZZI ~ FIREFIGHTER/MASTER ANGLER, GREENVILLE F.D.

DISH: OSSO BUCCO a.k.a A.J. "OSSO" FUSCO

       LUZZI'S VEAL SHANKS BRAISING SLOWLY IN THE OVEN

      LUZZI'S VEAL SHANKS BRAISING SLOWLY IN THE OVEN

WHEN I CAME UP WITH THE IDEA TO HAVE A "DIGITAL" COOK-OFF FOR THE BATTLE OF THE BRAVEST CHARITY HOCKEY GAME, I KNEW EXACTLY WHO TO CALL.  FIREFIGHTER CHRIS LUZZI FROM THE GREENVILLE FIRE DEPARTMENT HAS BEEN A FORK AND HOSE CO. SUPPORTER FROM DAY ONE, HE IS A BEAST IN THE FIREHOUSE KITCHEN CRANKING OUT LASAGNAS, BBQ, PORK CHOPS, YOU NAME IT.  IT WAS NO SURPRISE WHEN HE ACCEPTED MY CHALLENGE, AND BOY DID HE BRING IT WITH HIS OSSO BUCCO, THAT HE NAMED AFTER ME OF ALL PEOPLE!  I WAS GIVEN THE NICKNAME "BUCCO" BY A FRIEND,  IT REFERS TO CHEF ARTIE BUCCO FROM THE SOPRANOS.  WELL PLAYED SIR....
 CHRIS PAIRED THE TRADITION MILANESE DISH, OSSO BUCCO, WITH A CREAMY MUSHROOM RISOTTO AND SAUTEED PEAS WITH ONIONS

CHRIS PAIRED THE TRADITION MILANESE DISH, OSSO BUCCO, WITH A CREAMY MUSHROOM RISOTTO AND SAUTEED PEAS WITH ONIONS

LUZZI'S OSSO BUCCO

INGREDIENTS:
-4 veal shanks 2-3 inches thick
-enough flour to coat 4 shanks
-1/2 cup chopped sweet onions
-1 cup white cooking wine *optional
-1/2 cup chopped celery
-salt and pepper to taste
-1/2 cup chopped carrots
-2 cups chicken stock
-2 tbsp of garlic minced
-3-5 sprigs of fresh thyme
-1/4 lb pancetta 

PROCEDURE:

1) Heat up Dutch oven over stove on medium heat bout 5 min.  Add pancetta and cook until 

it becomes crispy and most of fat has liquefied. Remove pancetta leaving remaining fat in 

pan.

2) Salt, pepper and flour the veal shanks. Brown veal shanks on ALL sides. When brown 

remove and set aside.

3) Deglaze the pan if at home use dry white wine!!!!!!! If at the firehouse use chicken stock

4) Add onions celery and carrots to the Dutch oven and cook until they brown a little or they 

become translucent(if they start to stick and burn a little deglaze again) then add garlic 

and thyme 

5) Add the shanks and pancetta back to the pan add remaining wine(if at home otherwise 

use chicken stock) then add some more chicken stock to bring the level of the liquid half 

way up the side of the veal shank. Bring the liquid to a simmer then cover and bake in the 

oven for about 2 hours at 325

Posted on March 28, 2015 and filed under DINNER, BACON.