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Spicy Veal Osso Buco with Cumin Strozzapreti

Barbara Lynch | Yield: 4
Barbara Lynch's spicy osso buco is meltingly tender and full of flavor, and the homemade strozzapreti is definitely worth a little extra work. Some crusty bread will come in handy for spreading on the luscious bone marrow and soaking up that silky sauce.
Recipe - Spicy Osso Buco with Homemade Strozzapretti - Veal - Dartagnan.com

Ingredients

  • 4 veal osso buco
  • 1/3 cup all-purpose flour
  • ¼ cup extra virgin olive oil
  • 1 medium onion, peeled and cut into small dice
  • 3 celery stalks, washed and cut into small dice
  • 4 garlic cloves, finely chopped
  • 2 cups red wine
  • ¾ cup balsamic vinegar
  • 1 35-ounce can peeled and chopped San Marzano tomatoes 
  • 2 cups unsalted beef broth
  • 1 tablespoon crushed red pepper flakes
  • 1 sprig fresh rosemary
  • Salt and pepper

FOR THE PASTA

  • 2 cups durum wheat flour
  • 1 cup warm water
  • 1 tablespoon toasted cumin seeds, ground
  • Salt

Preparation

  1. For the pasta: Place durum flour in a medium mixing bowl or kitchen aid bowl with a dough hook.
  2. Add water gradually and cumin and salt. Mix until well kneeded (about 2 minutes). Let dough rest, covered, for approximately 15 minutes.
  3. When well rested, pinch small pea sized balls and shape on a wooden work surface very lightly floured - using your index, middle, and ring finger roll towards you until it’s a strand-like shape. Repeat with remaining dough and place on a tray dusted with semolina so that they do not stick.
  4. When ready to cook: Boil in salted boiling water in batches - about 7 minutes each batch and you can hold strozzapreti in mixing bowl with olive oil and a bit more cumin seeds until all cooked.
  5. For the veal: Dredge veal osso bucco in flour and season well with salt and pepper and set aside. Heat olive oil a large pot or Dutch oven over medium high heat and brown the osso bucco on both sides until golden brown, about 7 minutes on each side. Reduce heat to low, remove veal, and place on a plate.
  6. Add onions, celery, garlic, and carrot and cook , stirring, until tender about 7 minutes. Add red wine and balsamic vinegar and reduce to a syrupy consistency, about 35 minutes. Add tomatoes and their juices, 2 cups water, and beef broth. Increase heat to medium and add osso bucco, crushed red pepper flakes, and rosemary. Season with salt and pepper, partially cover, and allow to simmer until meat is tender, about 2 ½ hours.
  7. If sauce is too thin, remove osso bucco to a dish and keep warm, covered, and continue simmering the cooking liquid, uncovered, until it has thickened to the desired consistency. Return osso bucco to pot and season to taste.
  8. To serve, place strozzapreti in a bowl and place osso bucco on top with sauce.