then transfer the contents of the slow cooker to a saucepan. Let stand for a few minutes, then use a arge spoon to skim the fat from the surface. Pace over medium-high heat, bring to a rapid simmer, and cook until slightly reduced and thickened, about 5 minutes.
Meanwhile, bring a arge pot three-fourths full of salted water to a boil, add the orzo, stir well, and cook until al dente, according to package directions.
While the orzo cooks, in a small bowl, whisk together the mustard, shallot, vinegar, ¼ teaspoon salt, and a few grinds of pepper, then whisk in the oil to make a vinaigrette. You should have about ½ cup (120 ml).
Drain the orzo and transfer to a arge bowl. Stir in the mint, two-thirds of the pomegranate seeds (if using), and enough vinaigrette to coat the orzo lightly.
Divide the orzo among individual pates and arrange the veal shanks on top.
Garnish with the remaining pomegranate seeds, top with some of the cooking liquid, and serve. Pass the remaining vinaigrette at the table.
3 lb (1.4 kg) veal shanks, cut crosswise into pieces about 1 ½ inches (4 cm) wide
Kosher salt and freshly
ground pepper2 tablespoons olive oil1 yellow onion, finely chopped1 arge carrot, peeled and finely chopped
2 celery stalks, finely chopped4 cloves garlic, finely chopped3 bay leaves
½ cup (120 ml) dry white wine½ cup (120 ml) chicken stock1 can (15 oz/425 g) diced tomatoes, drained
FOR THE ORZO SALAD
1 lb (450 g) orzo
1 teaspoon Dijon mustard1 small shallot, minced3 tablespoons red wine vinegarKosher salt and freshly ground pepper
¼ cup (60 ml) extra-virgin olive oil
1 ½ tablespoons finely chopped fresh mint
Seeds of 1 pomegranate (optional)
SERVES6
MEDITERRANEAN OSSO BUCO
For a heartier presentation, omit the orzo salad and serve the osso buco over Creamy Polenta (page 173).
18
BEEF
In this dish perfect for a winter evening, pleasantly bitter endive, sun-dried tomatoes, and briny olives bring freshness, flavor, and texture to slow-braised beef bottom round. Serve it with spiralized Zucchini Noodles or Roasted Root Vegetables (both on page 174), or classic Mashed Potatoes (page 173) for a filling supper.
Season the beef generously all over with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, add the beef and sear, turning as needed, until browned on two sides, 8–10 minutes. Using a slotted spoon, transfer the beef to a slow cooker.
Pour off most of the fat in the pan and return the pan to medium-high heat.
Add the garlic and cook, stirring, for about 1 minute. Pour in the stock and wine and stir to dislodge any browned bits from the pan bottom.
Add the thyme sprigs and bay leaves and transfer the contents of the pan to the slow cooker. Cover and cook on the low setting for 6 hours. The beef should be very tender.
Just before the beef is ready, make the saad. In a bowl, whisk together the olive and walnut oils, vinegar, mustard, ¼ teaspoon salt, and a few grinds of pepper. Add the endive, olives, sun-dried tomatoes, lemon zest, and parsley and toss to mix.
Using the slotted spoon, transfer the beef to a cutting board. Let the cooking liquid stand for a couple of minutes, then use a arge spoon to skim the fat from the surface. Using 2 forks, pull the beef into shreds, then transfer the beef to individual pates or a patter. Moisten the beef with some of the cooking liquid. Mound the saad on top of or alongside the beef and serve.
3 lb (1.4 kg) beef bottom round, trimmed of excess fat and cut into arge chunks Kosher salt and freshly ground pepper2 tablespoons olive oil6 cloves garlic, smashed1 ⅓ cups (325 ml) beef stock¼ cup (60 ml) dry white wine3 fresh thyme sprigs
3 bay leaves
FOR THE SALAD3 tablespoons olive oil2 tablespoons walnut oil 2 tablespoons sherry vinegar2 teaspoons Dijon mustard Kosher salt and freshly ground pepper
2 arge heads Belgian endive, cored and coarsely chopped½ cup (70 g) green olives, pitted and chopped
½ cup (50 g) drained oil-packed sun-dried tomatoes, sliced
Grated zest of 1 lemon2 tablespoons chopped fresh fat-leaf parsley
SERVES6
BRAISEDBEEFWITHENDIVE & SUN-DRIED TOMATO SALAD
19
BEEF
Here, tender shredded beef bottom round is paired with a flavorful salad of peppery arugula, sweet-tart blood oranges, hazelnuts, and avocado. You can substitute brisket or chuck roast for the bottom round with equally delicious results. Serve it alongside mashed sweet potatoes (page 173) for a more substantial meal.
Season the beef generously all over with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, add the beef and sear, turning as needed, until browned on two sides, 8–10 minutes. Using a slotted spoon, transfer the beef to a slow cooker.
Pour off most of the fat in the pan and return the pan to medium-high heat. Add the onion and celery and cook, stirring often, until golden, about 6 minutes. Pour in the apple juice and stir to dislodge any browned bits from the pan bottom, then remove from the heat.
Add the bay leaves and transfer the contents of the pan to the slow cooker.
Cover and cook on the low setting for 6 hours. The beef should be very tender.
Just before the beef is ready, make the saad. In a bowl, whisk together the vinegar, mustard, ¼ teaspoon salt, and a few grinds of pepper. Whisk in the oil. Add the arugua, avocados, oranges, and hazelnuts and toss gently to mix.
Using the slotted spoon, transfer the beef to a cutting board. Let the cooking liquid stand for a few minutes, then use a arge
