Osso buco is a signature dish at lots of Italian restaurants, but Andiamo’s version is a little different. “What separates us from other Las Vegas steakhouses is we have a unique Italian heritage to our restaurant,” said corporate executive chef Jim Oppat, who oversees 23 restaurants in the Detroit area and two in Las Vegas. “You’re gonna find the tomahawks, the Kansas City, the bone-in filet and other hearty, rustic cuts of beef, and that includes our osso buco.” Andiamo sources impeccable meat, including free-range Strauss veal, and butchers everything in-house. Oppat’s kitchen serves osso buco with a side of fresh pasta, resulting in ultimate satisfaction.
Joe Vicari’s Andiamo Steakhouse The D, 388-2220. Daily, 5-11 p.m.
Osso Buco Di Vitello
4 veal hind shanks (minimum 2 inches thick)
12 oz. mirepoix (2 parts onion, 1 part celery, 1 part carrot, all diced)
2 oz. tomato puree
12 oz. white wine
2 qt. veal stock
2 large cloves garlic, minced
sachet (cheesecloth wrapped with bay leaves, thyme, peppercorns and parsley stems)
flour (for dusting and for creating a roux)
coarse salt and cracked pepper
olive oil for browning
Method: Season veal shanks with salt and pepper and lightly dust with flour. Heat braising pan with enough olive oil to coat the bottom and brown veal on all sides, then remove and keep warm. Discard excess oil and add onions, celery, carrots, garlic and tomato paste and cook to caramelize lightly. Add wine and reduce by half, then add stock. Bring to a high simmer, then thicken slightly with a little roux and keep at a low simmer. Sauce should lightly coat the back of a spoon. Add veal back to pan and add sachet. Cover tightly and place in a 350-degree oven until meat is fork tender, approximately 1.5 to 2 hours.
Place veal on a serving platter and keep warm. Degrease the sauce and adjust consistency by either reducing or adding a little bit more stock. Season sauce accordingly with salt and pepper. Pour sauce over veal and serve.