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Osso Buco With Chipotle Chiles And Golden Raisins |
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Serves: 4 Print this RecipeThis remarkable vegetable-laden, sweet-and-savory, subtly smoky, deceptively creamy rendition of osso buco is a revelation. A perusal of the ingredients list seems nonsensical until you realize that squash, tomatoes, chiles, and raisins all find a home in the moles of Mexico. The sauce is plentiful, so serve the dish with rice, bread, or tortillas to help sop up any excess. 2 tablespoons olive oil 4 pieces veal shank, about 8 ounces each, cut for osso buco Kosher salt and coarsely ground black pepper to taste 1 cup diced onions, fresh or frozen 2 teaspoons chopped garlic, fresh or jarred organic 1 teaspoon dried Italian seasoning 1 (15-ounce) box or can creamy butternut squash soup 1 (14-ounce) can diced fire-roasted tomatoes 2 caned chipotle pepper, chopped 2 (14-ounce) cans chicken broth 1/2 cup golden raisins 1/4 cup chopped cilantro Heat the oil in a large Dutch oven over high heat. Season the veal shanks with salt and pepper and brown on all sides in the hot oil. Remove to a plate. Reduce the heat to medium, add the onion, and sauté until lightly browned. Stir in the garlic and seasoning and cook for about 1 minute. Add the soup, diced tomatoes, chipotle peppers, and broth; cover and simmer for 30 minutes. Add the raisins, return the cover, and simmer for 30 minutes. Stir in the cilantro and serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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