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05 Vintage will hit the streets soon!
As we savor our first bottles of the 05 vintage, a couple of thoughts come to mind. First, as always, faint-hearted is not how we’d describe our Petite Sirah. Therefore, and second, Petite Sirah cries out for companionship, and the right food to match this wine must also have character. We’re offering a recipe here that fits the bill perfectly.
My mother for years was a reporter for the San Francisco Chronicle. She loved snooping around San Francisco neighborhoods and uncovering stories that would otherwise have gone unnoticed. She felt at home in North Beach and it was on one of her forays and well before I was old enough to know the difference that she discovered a favorite Italian butcher who always had tender veal shanks for her Osso Bucco.
Here’s her recipe:
Mary Sutro’s Osso Bucco and Carver Sutro Petite Sirah
Ingredients for Osso Bucco
Veal shanks cut into 1 ½ to 2 inch pieces
1 medium carrot cut into ¼ inch coins
2 small Spanish onions, diced
1 celery stalk cut into ¼ inch slices
1 bunch thyme leaves, chopped
3 Tbs chopped Oregano
1 Tbs chopped Rosemary
2 cups brown chicken stock
2 cups dry white wine
2 Tbs tomato paste
6 Tbs Olive Oil
All purpose flour, salt, pepper
Ingredients for Gemolata
Leaves from one bunch flat leaf parsley
½ cup pine nuts roasted at 400 degrees, 2 minutes
Zest of 1 lemon
¼ cup freshly grated horseradish
1. In a paper bag place about 1 cup of all purpose flour, salt and pepper. Place the veal shank pieces into the bag, shake so that the mixture covers.
2. In a heavy bottom 6-8 quart casserole heat the olive oil until smoking. Place the shanks in the pan and brown all over, turning with long handled tongs from side to side, approximately 12 minutes. Remove the shanks to a paper towel.
3. Reduce heat to medium, and add the carrot, onions, celery, thyme, oregano and rosemary. Cook for 8-10 minutes until the vegetables are brown and slightly softened.
4. Add the wine and chicken stock and bring to a boil. Add the Tomato paste and stir to incorporate the paste thoroughly. Return the shanks to the casserole and be certain that the mixture just covers; if not, add additional equal parts wine and broth. Simmer for at least 1 ½ hours with the top on the casserole. Test that the meat is tender and just about falling off the bone; if not, simmer another 30 minutes.
5. Just before serving, prepare the gremolata: chop the parsley leaves, pine nuts and lemon zest, and combine with the freshly grated horseradish. Place one shank (or two if small) on a warmed plate, top with gremolata and serve.
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