Friday, November 10, 2006

Belmont Butchery & Osso Buco

Tanya Cauthen recently opened Belmont Butchery at 15 N. Belmont. And so far, so yummy. Her shop is open during the week until 7 PM. The pork chops are dense and meaty. The chicken free range and tasty. Last night I purchased veal shanks for my own version of Osso Buco. The recipe follows:

2 veal shanks, ~ ½ pound each
¼ cup flour
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 tablespoon dried sage
½ cup dry white wine
Tomato puree (I used about ½ of a 28 ounce can)
Freshly grated Romano cheese

Salt and pepper the shanks. Put flour in a zip close bag. Place shanks in the bag. Seal bag and shake to coat the veal. Pour olive oil in a small deep-sided frying pan and heat on medium high until oil is almost smoking. Put shanks in the pan and sear for about 3 minutes on each side. Take shanks out of the pan and set aside. Put onions in the pan, sprinkle with salt, and sauté for about 3-5 minutes on medium. When the onions are beginning to become translucent, add the garlic and sage. Sauté for another minute and pour in white wine (I used a Pinot Grigio from Cycles Gladiator). Turn heat up to medium high and let the white wine reduce by at least half. Once reduced, add about ½ a cup of tomato puree and stir. Nestle the shanks in the sauce and spoon about another ½ cup of puree into the pan, letting the sauce come up about to the top of the shanks. Cover the pan and reduce the heat to a slow simmer. Let simmer for 1 ½ to 2 hours, turning the shanks occasionally. Serve over angel hair pasta and sprinkle with freshly grated Romano cheese.


Jason G said...

RCFW, I'm looking forward to scoping out this new gourmet storefont. However, I don't eat meat (except seafood). Will they have anything for me? How about people on a budget? Any bargains to be had?

pjpink said...

Currently, The Belmont Butchery only houses meat. The pork chops (cut to your specified thickness) and the chicken breasts are similar in price to The Fresh Market. They also have duck confit and they will give you an extra dollop of duck fat in which you can roast potatoes. There is a small selection of cheeses and they will also be carrying some wine in the near future.

Veron said...

I am really excited about this, I read about this somehwere...maybe Richmond Magazine. I'm also glad I found a community of bloggers in Richmond! I just started a food blog myself :) .

pjpink said...

Hey Veron! Join the foodie club!

Veron said...

Hi pgpink,yes I am a big foodie! I think about food all the time. When you get a chance check out my blog at :

Veronica's Test Kitchen

Do you know if they make their own duck confit? I've tried to make some but I have not found the perfect temperature to cook it. I have cooked it any where from 3 to 12 hours! I love to make the potatoes that go with it and yes I do have tubs of duck fat sitting in my refrigerator :) .

Veron said...

I also added your blog as a link in my blog, if you don't mind.

pjpink said...


Thank you for adding my blog to your site. I really like your site and can't wait to try the duck breast recipe I saw. I will also add your site to my links. Sadly, I have never made duck confit. A little too time consuming and also requiring a mountain of duck fat. That's why I usually get it at a restaurant if it's available. I'm sure The Belmont Butchery does make its own. Have you ever thied the confit recipe in the Zuni Cafe Cookbook. a lot of work, but it sure sounds delicious!

John Hendron said...

love the store. I am trying their prime ribs tonight.