Osso Buco Martha Stewart Serves 4 Ask your butcher for four veal shanks of similar size, each of them tied so the meat is secured to the bone. The initial searing of the meat is essential to the outcome of this dish. Take your time, and don’t let the pieces touch in the pan while you’re browning them. Serve with Creamy Polenta. 3 tablespoons vegetable oil 1/4 cup all-purpose flour 2 tablespoons salt 2 teaspoons freshly ground black pepper 4 veal shanks, tied to secure meat to bone 1 cup dried porcini mushrooms 1 dried bay leaf 1 sprig fresh rosemary 2 sprigs fresh thyme 3 fresh sage leaves 3 sprigs fresh flat-leaf parsley Zest of half a lemon, cut into long strips, pith removed 10 whole black peppercorns 2 medium carrots, peeled and chopped into 1/4-inch pieces 1 stalk celery, chopped into 1/4-inch pieces 1 medium onion, cut into 1/4-inch pieces 2 canned plum tomatoes, crushed 1 1/4 cups dry white wine 1 1/2 cups Homemade Beef Stock 1. Heat oven to 275°. In a 7-quart flameproof casserole or Dutch oven over medium to medium-low heat, heat vegetable oil until hot but not smoking. In medium bowl, combine flour, salt, and pepper. Coat each veal shank well with flour; tap off excess. Working in batches if necessary to keep veal shanks from touching at all, add shanks (they should sizzle the moment they hit the pan). Cook until well browned on all sides, 10 to 15 minutes; do not rush. Remove the veal shanks from the casserole, and set aside. 2. Meanwhile, in a small saucepan, bring 2 cups water to a boil. Remove from heat, add dried mushrooms, and let stand until softened, about 20 minutes. Strain mushrooms, reserving 1/2 cup soaking liquid. 3. Prepare bouquet garni: Tie bay leaf, rosemary, thyme, sage, parsley, lemon zest, and peppercorns together in a piece of cheesecloth. Add carrots, celery, and onion to casserole; cook until softened and lightly browned, 8 to 10 minutes. Add tomatoes, wine, stock, mushrooms with soaking liquid, and bouquet garni. 4. Return browned shanks to casserole; stir gently to combine. Bring to a simmer, cover, and place in the oven; cook until meat is very tender, about 2 1/2 hours. Check occasionally to ensure a gentle simmer; adjust heat or height of rack as needed. 5. Transfer shanks to a platter, and cover with foil to keep warm. Set casserole over medium heat; simmer until sauce is thickened, about 15 minutes. Return shanks to casserole just to heat and coat with sauce. Serve hot. Printer-friendly version Homemade Beef Stock Martha Stewart Makes 6 quarts Homemade beef stock is far superior to store-bought, canned versions. Ask your butcher to saw the veal bones into smaller pieces. 8 sprigs fresh flat-leaf parsley 6 sprigs fresh thymeor 3/4 teaspoon dried thyme 4 sprigs fresh rosemaryor 2 teaspoons dried rosemary 2 dried bay leaves 1 tablespoon whole black peppercorns 1 pound beefstew meat, cubed 5 pounds veal bones, sawed into smaller pieces 1 large onion, peel on, quartered 2 large carrots, cut into thirds 2 stalks celery, cut into thirds 2 cups dry red wine 1. Heat the oven to 450º. Make a bouquet garni by wrapping parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth. Tie with kitchen twine, and set aside. Arrange meat, veal bones, onion, carrots, and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minutes, until the vegetables and the bones are deep brown, about 1 1/2 hours. Transfer the meat, bones, and vegetables to a large stockpot, and set aside. Pour off the fat from the roasting pan, and discard. Place the pan over high heat on the stove. Add wine, and use a wooden spoon to scrape up the brown bits; boil until the wine has reduced by half, about 5 minutes. Pour all of the liquid into the stockpot. 2. Add 6 quarts of cold water to the stockpot, or more if needed to cover bones. Do not add less water. Bring to a boil, then reduce to a very gentle simmer. Add the reserved bouquet garni. Liquid should just bubble up to surface. Skim the foam from the surface, and discard. Simmer over the lowest possible heat for 3 hours; a skin will form on the surface of the liquid; skim off with a slotted spoon, and discard. Repeat as needed. Add water if at any time the level drops below the bones. 3. Strain the stock through a fine sieve into a large bowl. Discard the solids. Transfer the bowl to an ice bath, and let cool to room temperature. Transfer to airtight containers. Refrigerate for at least 8 hours, or overnight. Stock may be refrigerated for 3 days or frozen for 4 months. If storing, leave fat layer intact to seal the stock. Before using, remove the fat that has collected on the surface. Printer-friendly version Creamy Polenta Serves 8 Traditional polenta (coarse-ground cornmeal) can be substituted for the instant, but it takes at least thirty minutes to cook. 4 cups milk Salt 2 cups instant polenta Freshly ground black pepper 1. In a large saucepan, combine milk and 4 cups water, and bring to a boil. Add salt to taste. Slowly sprinkle polenta into liquid, whisking constantly until all the polenta is incorporated and the mixture thickens. Cook, stirring, for 5 minutes. Add more salt, if needed, and pepper to taste. Serve immediately.