1.
(28-ounce) can diced tomatoes with juices (28-ounce) can diced tomatoes with juices
24.
small littleneck clams (about 2 pounds total), scrubbed small littleneck clams (about 2 pounds total), scrubbed
24.
mussels (about 1 pounds total), debearded mussels (about 1 pounds total), debearded
20.
large shrimp (about 1 pound), peeled, deveined, and b.u.t.terflied large shrimp (about 1 pound), peeled, deveined, and b.u.t.terflied .
cup torn fresh basil leaves cup torn fresh basil leaves
Warm crusty bread, to serve
In a Large, wide pot, heat the oil over a medium flame. Add the garlic, bay leaf, and red pepper flakes, and saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes with their juices and simmer, stirring often, until the tomatoes begin to break down and the flavors blend, about 8 minutes. Stir in the clams, then cover and cook for 5 minutes. Stir in the mussels, then cover and continue cooking until the clams and mussels open, about 5 minutes longer. wide pot, heat the oil over a medium flame. Add the garlic, bay leaf, and red pepper flakes, and saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes with their juices and simmer, stirring often, until the tomatoes begin to break down and the flavors blend, about 8 minutes. Stir in the clams, then cover and cook for 5 minutes. Stir in the mussels, then cover and continue cooking until the clams and mussels open, about 5 minutes longer.
Using tongs, transfer the opened sh.e.l.lfish to serving bowls (discard any sh.e.l.lfish that do not open). Add the shrimp to the simmering tomato broth, and simmer until the shrimp are just cooked through, about 1 minutes. Stir in the basil. Remove the bay leaf. Divide the shrimp and tomato broth among the bowls, and serve with the warm bread.
The trick to this dish is to be careful not to overcook the sh.e.l.lfish-otherwise, it will become rubbery.
EASY Os...o...b..CO.
Os...o...b..co is braised veal shanks. The fabulously flavorful veal shanks are cooked for a long time, making the meat so tender that it literally falls off the bones. I"m not sure why, but I think people are afraid of this dish; maybe they"re intimidated by the unfamiliarity of veal shanks. But it"s really easy to prepare and just needs a couple of hours to cook, while the fragrant aromas fill your house and maybe even tempt the neighbors to ring the doorbell to find out what"s cooking. The perfect dish for a rainy Sunday.
Be sure to have kitchen twine available for tying the shanks.
6 MAIN-COURSE SERVINGS.
6.
1- to 1-inch-thick slices veal shank (about 14 ounces each) 1- to 1-inch-thick slices veal shank (about 14 ounces each) 2.
teaspoons salt, plus more to taste teaspoons salt, plus more to taste 1.
teaspoons freshly ground black pepper, plus more to taste teaspoons freshly ground black pepper, plus more to taste
cup all-purpose flour, for dredging cup all-purpose flour, for dredging .
cup vegetable oil cup vegetable oil
1.
small onion, finely chopped small onion, finely chopped
1.
small carrot, finely chopped small carrot, finely chopped
1.
celery stalk, finely chopped celery stalk, finely chopped
1.
tablespoon tomato paste tablespoon tomato paste
1.
cup dry white wine About 4 cups reduced-sodium chicken broth cup dry white wine About 4 cups reduced-sodium chicken broth
1.
large sprig of fresh rosemary large sprig of fresh rosemary
1.
large sprig of fresh thyme large sprig of fresh thyme
1.
bay leaf bay leaf
2.
whole cloves whole cloves
1.
tablespoon chopped fresh flat-leaf parsley tablespoon chopped fresh flat-leaf parsley
Preheat The Oven to 375 degrees F. Pat the veal dry with paper towels to ensure even browning. Secure the meat to the bone with kitchen twine. Season the veal with 1 teaspoons each of salt and pepper. Dredge the veal in the flour to coat the cut sides lightly. to 375 degrees F. Pat the veal dry with paper towels to ensure even browning. Secure the meat to the bone with kitchen twine. Season the veal with 1 teaspoons each of salt and pepper. Dredge the veal in the flour to coat the cut sides lightly.
In a heavy roasting pan large enough to fit the veal in a single layer, heat the oil over a medium flame until hot. Add the veal and cook until brown on both sides, about 8 minutes per side. Transfer the veal to a plate and reserve.
In the same pan, add the onion, carrot, and celery. Season with 1 teaspoon of salt to help draw out the moisture from the vegetables. Saute until the onion is tender, about 6 minutes. Stir in the tomato paste and saute for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 2 minutes. Return the veal to the pan. Add enough chicken broth to come two thirds of the way up the sides of the veal. Add the herb sprigs, bay leaf, and cloves to the broth mixture. Bring the liquid to a boil over medium-high heat. Remove the pan from the heat. Cover the pan with foil and transfer to the oven. Braise until the veal is fork-tender, turning the veal every 30 minutes, about 1 hours total.
Carefully remove the cooked veal from the pan and transfer to a cutting board. Cut off the twine and discard. Tent the veal with foil to keep warm.
Place a large sieve over a large bowl. Carefully pour the cooking liquid and vegetables into the sieve, pressing on the solids to release as much liquid as possible. Discard the solids and return the sauce to the pan. Gently place the veal back into the strained sauce. Bring just to a simmer. Season the sauce with more salt and pepper to taste. (The os...o...b..co can be prepared to this point up to 1 day ahead. Cool, then cover and refrigerate. Keep covered and rewarm in a 350 degree F oven until the veal is heated through, about 25 minutes.) Place one veal shank on each plate and spoon the sauce over. Garnish with the parsley and serve.