MEMORIES: MY DELICIOUS OSSO BUCO RECIPE #2, with my SIMPLE MUSHROOM ORZOTTO!

My Osso Buco recipe is easy and delicious; I used my own ingredients to make it taste even better than the traditional.  Why use only salt and pepper to season the shanks, when you can add other spices, like my dry seasoning mix, to bring this dish to another level.
 
Warning #1: Do not feel intimidated with the number of ingredients, after all, you do not make this dish weekly. Warning #2: It takes 2 ½ to 3 hours to cook it in low temperature in the oven to break the conjunctive tissue and make the lamb meat fall off the bone. Trust me, it’s worth the time.
 
Finally, where can you go to order this dish from the menu? And for this price? Not in many places, only in your own kitchen. Smile.
 
Category:  Entrée  
Approximate Prep and Cooking Time: 15 Minutes prep time and three hours in oven
Approximate Cost: $41.62 or $10.40 per serving
Difficulty Level:  Intermediate
Allergens, Other:  Contains wheat
Servings: 4
 
Ingredients for the Shanks ($37.82)
4 veal shanks, trimmed ($26.87)
1 tbsp. Angie’s Dry Seasonings (.40)
Kitchen twine (to secure shanks to the bone) (.10)
½ cup All-purpose flour, for dredging (.25)
1/3 cup of Angie’s basting oil ($2.00)
1 Med. onion, diced in cubes (.40)
 2 carrots, diced in cubes (.30)
 2 celery stalks, diced in cubes (.30)
5 cloves of garlic, chopped (.30)
1 sprig fresh rosemary (.15)
2 large Cuban oregano leaves (.15)
2 long springs of Italian oregano leaves (.15)
4 sprigs fresh lemon thyme and basil to taste (.15)
4 bay leaf (.15)
2 tablespoons tomato sauce (.15)
1 cup of good red or white wine (I used white this time) ($3.00)
4 cups beef stock ($2.50)
4 tbsps. of chopped flat-leaf parsley (.35)
1 tbsp. lemon zest (.15)
 
Ingredients to cook the Orzo: ($3.80)
1 c. Orzo ($1.25)
5 Baby Bella mushrooms (.55)
4 cloves of garlic, chopped (.30)
2 cups chicken or beef stock ($1.00)
1 tbsp. of Angie’s basting oil (.40)
1 tsp. Angie’s Dry Seasonings (.30)
 
Directions
Preheat oven at 350 degrees.
Clean the shanks, remove any excess moisture with paper towel, secure the meat to the bone with the kitchen twine, season each shank with my dry seasonings and dredge the shanks in flour, shaking off the excess.
 
In a large Dutch oven, heat the basting oil and when hot, add the tied veal shanks to
brown all sides, about 3 minutes per side. Remove browned shanks and set aside.
 
In the same pot, add the onion, carrot and celery. Season with my dry seasoning to
help draw out the moisture from the vegetables. Sauté until soft and translucent,
about 5 minutes.
 
Return the browned shanks to the pan, add the red wine, 4 cups of the beef stock or more if needed and bring to a boil. Your goal is to bring the cooking liquid level above the shanks before placing in the oven. (You can add more stock as needed.)
 
Turn the heat off and place the Dutch oven covered in the oven at 300 degrees for about 2 to 3 hours, or until the meat is falling off the bone. (Check after 2 hours for doneness) (Remember, all ovens cook differently.)
 
To cook the Orzotto: (Cook the Orzotto after the shanks are done.)
In a skillet over med. heat, add basting oil garlic and chopped mushrooms to caramelize. Then add the Orzo and sauté for few minutes until a bit toasty.
 
Reduce the heat and carefully, add 1 cup of beef stock enough to cover the orzo, stir and bring it to a light boil. Keep adding more stock and stir each time it begins to dry out until the orzo is covered with the stock.
 
Test after 5-8 minutes for soft grain; it will be done in approximately under 10 to 15 minutes.
 
At this point taste the Orzotto, since the stock contains salt; however, you can adjust to -taste with my dry seasonings. Serve immediately.
 
Back to the Osso Buco, once the meat is done, carefully remove the shanks from the pot, cut off the twine and discard. Also, remove any visible spices/herbs such as bay leaves and the such.
 
Serve in a soup plate by adding a scoop of Orzotto, topped with a veal shank, pour sauce and veggies from the pot over the shank and sprinkle lemon zest and chopped scallions, done.
 
Don’t forget to slice and add the avocado! Smile.
 
My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil