Oso yummy!

I had stopped off at Henry's to pick up some polenta when I wandered over to the butcher section. They had all sorts of my favorite wild meats like buffalo and ostrich, but then I saw something that really caught my eye. Veal Oso Bucco. Seriously? I had to try it. So into the cart it went.

This is one of those meals that look FAR more difficult than they actually are. With nice meats (as opposed to cheap steaks) all you need is a little bit of seasoning and they're good to go. Polenta? Why just pour it into boiling water and stir stir stir, voila. It's even easier than rice. Since I mentioned before, Jon is on a caper kick right now, I roasted some tomatoes and shallots in basalmic vinegar and then threw some capers into the mix. The entire meal took about 30 minutes and looks like I slaved in the kitchen all day.

As for taste? It was everything I dreamed of and more. The veal was so much more tender than typical Oso Bucco and even the marrow was sweeter - if that's possible. Just try not to think about it too much while you eat or that social conscious is going to be all over you.

Veal Oso Bucco

1/4 cup olive oil
1/4 cup lemon juice
1/8 cup thyme leaves
1/2 Tbsp salt
1/2 Tbsp pepper
2 rounds of veal

1) Whisk oil and lemon juice in small bowl to blend.
2) Mix thyme, salt and pepper in another small bowl. Rub this mixture over veal.
3) Place veal in glass baking dish and pour lemon-oil marinade over. Let stand at room temp 15 minutes.
4) Preheat oven to 450. Heat large ovenproof skillet over high heat. Drain veal and transfer marinated to heavy small saucepan. Add veal to large skillet and cook until browned, 3 minutes per side.
5) Transfer skillet to oven and roast veal about 10 minutes.
6) Boil reserved oil-lemon marinade 2 minutes. Place 1 veal round on plate and drizzle with marinade.

Serves 2.
Each serving has:

Calories		437.7
Total Fat		26.9 g
Cholesterol		179.2 mg
Sodium		1,926.5 mg
Potassium		831.6 mg
Total Carbohydrate		2.3 g
Protein		46.1 g