sides as you roll to secure the filling. Transfer, seam side down, to the prepared baking sheet.
4. For each spiedini, on a metal grilling skewer, alternate 3 veal rolls, 3 onion wedges, and 3 bay leaves. Press the ingredients snugly together and return to the baking sheet. (The spiedini can be covered and refrigerated up to 2 hours before serving.)
5. Preheat the oven to 450°F.
6. Brush the veal spiedini with oil. Bake for 15 minutes. Turn, sprinkle generously with the remaining 1 cup bread crumbs, continue to bake until the bread-crumb topping has browned, about 8 minutes. Serve hot.
NOTE: Long metal skewers, at least 12 inches long, are best for grilling because they grip the meat much better than bamboo skewers. They are sturdy and reusable. Inexpensive metal skewers can be found at just about every supermarket, or look for fancier ones at kitchenware stores. If you must use bamboo skewers, you may want to use two, with a little space between them, for each spiedini and provide extra support. Soak the skewers in cold water for at least 30 minutes, then drain them before using. To keep the wood from burning, wrap the exposed ends in a small piece of aluminum foil as protection.
◆ Roasting Red Peppers ◆
Red peppers have a thick skin that is usually removed before eating. Roasting the peppers in the high heat of the broiler blisters the skin for easy peeling and cooks the peppers at the same time.
Position a broiler rack about 6 inches from the heat source and preheat the broiler on high. Broil the peppers, turning them occasionally, until the skin is blackened and blistered, 12 to 15 minutes. Do not burn through the pepper’s flesh. Transfer the peppers to a paper bag and close the bag. Let them stand for 10 to 15 minutes until cool. Using a small knife, remove the skin, cut out the stems, and discard the seeds.
Osso Bucco
MAKES 4 SERVINGS
This rich and succulent veal stew is beloved by customers who know the truth of the proverb, “The sweetest meat is nearest the bone.” And the bone marrow isn’t so bad, either! Everyone at Patsy’s remembers the time a customer ordered what he thought was his favorite veal dish. When this big chunk of meat arrived instead of delicate veal cutlets, the guy complained, “He forgot to take the bone out of my veal!” It was a case when another ancient adage, “The customer is always right,” was hard to practice. Serve this with the Roasted Rosemary Potatoes .
4 veal shanks, (1 to 1¼ pounds each)
½ cup all-purpose flour
½ cup olive oil
1 large yellow onion, chopped
6 medium celery ribs, cut into ½-inch dice
4 medium carrots, cut into ½-inch dice
1 cup Tomato Sauce
½ cup hearty red wine
¾ cup chopped fresh basil
1. Preheat the oven to 350°F.
2. Lightly dust the shanks all over with flour, shaking off the excess. Heat the oil in a large deep skillet over medium-high heat until shimmering. Add the shanks and cook, turning occasionally, until well browned on all sides, about 10 minutes. Transfer the veal shanks to a roasting pan.
3. Drain all but ¼ cup of oil from the skillet and return to medium heat. Add the onion, celery, and carrots. Cook, stirring often, until the vegetables soften, 6 to 7 minutes. Stir in the tomato sauce, wine, and ½ cup of the basil and bring to a boil. Pour the vegetable mixture over the shanks.
4. Add water to the roasting pan until it reaches about halfway up the shanks. Cook, uncovered, turning the veal every 30 minutes, and adding hot water as needed to maintain the water level, until the veal is tender when pierced with the tip of a knife, 2½ to 3 hours. Transfer the shanks to a platter and tent with aluminum foil to keep warm.
5. Place the roasting pan over high heat and bring the cooking juices to a boil. Cook, stirring often, until it has reduced by one-quarter, about 10 minutes. Season to taste with salt and pepper.
6. For each serving, place a veal shank in a deep soup bowl. Spoon the pan juices on top and
4. For each spiedini, on a metal grilling skewer, alternate 3 veal rolls, 3 onion wedges, and 3 bay leaves. Press the ingredients snugly together and return to the baking sheet. (The spiedini can be covered and refrigerated up to 2 hours before serving.)
5. Preheat the oven to 450°F.
6. Brush the veal spiedini with oil. Bake for 15 minutes. Turn, sprinkle generously with the remaining 1 cup bread crumbs, continue to bake until the bread-crumb topping has browned, about 8 minutes. Serve hot.
NOTE: Long metal skewers, at least 12 inches long, are best for grilling because they grip the meat much better than bamboo skewers. They are sturdy and reusable. Inexpensive metal skewers can be found at just about every supermarket, or look for fancier ones at kitchenware stores. If you must use bamboo skewers, you may want to use two, with a little space between them, for each spiedini and provide extra support. Soak the skewers in cold water for at least 30 minutes, then drain them before using. To keep the wood from burning, wrap the exposed ends in a small piece of aluminum foil as protection.
◆ Roasting Red Peppers ◆
Red peppers have a thick skin that is usually removed before eating. Roasting the peppers in the high heat of the broiler blisters the skin for easy peeling and cooks the peppers at the same time.
Position a broiler rack about 6 inches from the heat source and preheat the broiler on high. Broil the peppers, turning them occasionally, until the skin is blackened and blistered, 12 to 15 minutes. Do not burn through the pepper’s flesh. Transfer the peppers to a paper bag and close the bag. Let them stand for 10 to 15 minutes until cool. Using a small knife, remove the skin, cut out the stems, and discard the seeds.
Osso Bucco
MAKES 4 SERVINGS
This rich and succulent veal stew is beloved by customers who know the truth of the proverb, “The sweetest meat is nearest the bone.” And the bone marrow isn’t so bad, either! Everyone at Patsy’s remembers the time a customer ordered what he thought was his favorite veal dish. When this big chunk of meat arrived instead of delicate veal cutlets, the guy complained, “He forgot to take the bone out of my veal!” It was a case when another ancient adage, “The customer is always right,” was hard to practice. Serve this with the Roasted Rosemary Potatoes .
4 veal shanks, (1 to 1¼ pounds each)
½ cup all-purpose flour
½ cup olive oil
1 large yellow onion, chopped
6 medium celery ribs, cut into ½-inch dice
4 medium carrots, cut into ½-inch dice
1 cup Tomato Sauce
½ cup hearty red wine
¾ cup chopped fresh basil
1. Preheat the oven to 350°F.
2. Lightly dust the shanks all over with flour, shaking off the excess. Heat the oil in a large deep skillet over medium-high heat until shimmering. Add the shanks and cook, turning occasionally, until well browned on all sides, about 10 minutes. Transfer the veal shanks to a roasting pan.
3. Drain all but ¼ cup of oil from the skillet and return to medium heat. Add the onion, celery, and carrots. Cook, stirring often, until the vegetables soften, 6 to 7 minutes. Stir in the tomato sauce, wine, and ½ cup of the basil and bring to a boil. Pour the vegetable mixture over the shanks.
4. Add water to the roasting pan until it reaches about halfway up the shanks. Cook, uncovered, turning the veal every 30 minutes, and adding hot water as needed to maintain the water level, until the veal is tender when pierced with the tip of a knife, 2½ to 3 hours. Transfer the shanks to a platter and tent with aluminum foil to keep warm.
5. Place the roasting pan over high heat and bring the cooking juices to a boil. Cook, stirring often, until it has reduced by one-quarter, about 10 minutes. Season to taste with salt and pepper.
6. For each serving, place a veal shank in a deep soup bowl. Spoon the pan juices on top and
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