Make it at home: The Osso Bucco & Spaetzle at Beckett's Table

Beckett's Table is one of the destination restaurants in the greater Arcadia Area.  Want the flavor but not the crowds?    This recipe is one of our favorites.

At Beckett's Table they use a 3" tall piece of center cut pork shank.  This cut of meat is perfect for cooking confit style until it is "fall off the bone" tender.  Before they confit the pork we brine it in a dry rub of sugar, salt, fresh thyme & bay leaves, spices, shallots & garlic overnight to add a very tasty flavor into the dish. This tender and flavorful piece of pork is perfect on top of spaetzel and sautéed veggies.

Spaetzle Recipe: (serves 4)

4 eggs
2 cups flour
1/4 t salt
1/4 cup melted butter
1 pinch nutmeg
dash white pepper
oil for sauteing
butter to finish

mix together all the ingredients except the butter & oil
using a whisk, stir until the batter has a very thick pancake like consistency
let the batter sit in the fridge for up to an hour before cooking

to cook use a double boiler with a perforated pan on top
pour some of the batter onto the perforated pan & push it through with a flat  rubber spatula
once the batter has been pushed through, lift the perforated pan & gently stir the noodle like pieces in the boiling water
strain the noodles out & place into ice water
once cool through remove from water, drain well and place onto a cookie sheet or flat surface

place salad oil in saute pan
once oil starts to smoke, add in the spaetzle
stir around immediately so the spaetzle does not stick
once it starts to brown, flip the spaetzle
add some whole butter, herbs, salt & pepper & serve hot