Clean one head of Romaine Lettuce, separate, and dry the leaves.
Discard the core.
Loosely layer 4 – 6 leaves of lettuce on a plate.
Scatter over stacks of lettuce:
1 Heirloom Tomato, diced
1 Spring Onion, finely diced – you can also use 2 – 3 Green Onions, thinly sliced
Drizzle with Country French Vinaigrette.
Sprinkle with Gorgonzola crumbles
Braised Osso Buco over Gnocchi
This dish isn’t difficult to make, but it takes time, so is best made on a weekend or holiday. The deep flavors are so worth the wait. We were lucky enough to get grass-fed Osso Buco from Novy Ranches at the Channel Islands Farmers’ Market.
Place 2 4-inch thick pieces Osso Buco on a platter.
Add 2 Tablespoons Olive Oil to Dutch oven and saute:
1 Carrot, peeled and cut into 1/2 inch pieces
1 Onion, diced
2 ribs Celery, cut into 1-inch pieces
6 White Button Mushrooms, quartered
2 cloves Garlic, minced
Continue to stir and cook for 2 minutes.
1 Roma Tomato, quatered
2 Tablespoons Tomato Paste
Continue to stir and cook for 3 minutes.
Deglaze Dutch oven with:
1 1/2 cups Dry White Wine
3/4 cup Red Wine
3/4 cup Port Wine
2 Bay Leaves
2 sprigs fresh Rosemary
4 sprigs fresh Thyme
2 Tablespoons Black Peppercorns
Bring the liquid to a boil and reduce until reduced by 2/3.
Return the Osso Buco to the Dutch oven and pour in:
1 1/2 cups Chicken Stock
1 cup Beef Stock
1 Tablespoon Beef Demi-glace
Bring liquid to a boil and remove from heat.
Place a lid on the Dutch oven and place in the oven for 2 hours.
Remove meat from pan, and discard bones. Cut meat into 2-inch chunks, or shred.
Strain remaining sauce.
Serve over prepared Gnocchi, cooked according to package directions, or made fresh. Pour reserved sauce over meat and pasta. Top with Parmesan Cheese.
This would also be excellent over Polenta or Garlic Mashed Potatoes.
If you have leftovers, discard Gnocchi and serve reserved meat and sauce over fresh pasta.
We served this with warm Ciabatta Bread and 2006 Chateau Rozier, Saint-Emilion Grand Cru, France.