Goat Osso Buco with Grilled Tomato Salad

We are now in the habit of regularly visiting the Thursday Farmer’s Market here in Medford. It is great place to get super fresh locally grown fruits and vegetables. Last Thursday I picked up some goat osso buco and some local fresh tomatoes. Osso Buco is a Northern Italian dish made with veal shanks. We don’t eat veal, but I have had goat in Monterrey Mexico, where the whole goat carcass is skewered on a rebar stake, highly seasoned, and cooked over an open wood fire… some of the best food I have ever eaten. I tried to recreate the spiciness of that goat in this dish.

You could make this dish with lamb shanks if you cannot find goat.

After patting the meat dry with a paper towel, I made a rub consisting of cumin, coriander, chili powder and cayenne. I sprinkled the shanks with kosher salt and fresh ground black pepper and then rubbed on some olive oil. I let them sit for several hours to allow the flavors to penetrate the meat.

I put the shanks on our outdoor grill to brown the meat on the outside.

While this was happening, I cut up some onions, carrots, and celery and placed them in a Dutch Oven. I added a bit of olive oil and sauteed them for five minutes, I added a bay leaf and some chopped garlic, about a cup of white wine and let the wine cook off.

I added the shanks and enough chicken stock to cover them about 3/4 of the way up.

Ready to go into the oven

I put the lid on and placed the pot in a 350 degree oven for 3 hours.

The result was a very tender meat that could be cut with a fork. However the spices did not seem to be coming through. Next time I will add much more spice.

We served it with a grilled tomato salad and white rice.

Grill the tomatoes for a few minutes on each side. Let cool then cut into 1/2″ cubes. Add tomatoes along with their juice, some olive oil, cumin, coriander, salt pepper, parsley,and lemon juice and toss.

Ready to be tossed

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