osso bucco

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CookieMonster

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osso bucco -
okay - it has many spellings . . . that's not the point.

in my travels I have had osso bucco that was absolutely spectacular.
so, of course, I had to attempt it at home . . .

the basics:
I can get veal shank$ from a specialty butcher shop. from that shop, always frozen.
I have used veal shanks, but for purposes of 'and now here's an(other) experiment' I typically use beef shanks - they are cheaper . . .

my problem:
I have not yet mastered the proper vegetable 'loose' stew braise to go with them.
the various gremolata suggested have worked decently, but not the basics.

20+ years ago . . got together with my son (who likes to cook) me - on travel, he on install/temp job location . . . and I took him to a hole-in-the-wall Italian resto where we had the osso bucco. he still raves about that dinner.
so, there's "sorta" and there's "exceptional"

anyone have an exceptional T&T veggie braise/method base to go with the shanks/osso bucco?

it must be an issue of technique, or timing, or , , ,
the classic 'veggie components' I can get/use 'fresh'
is there some secret method / seasoning / spice / herb you've found to be 'da bombe?'
 
The classic osso buco is a fairly simple dish, served with risotto alla milanese - which is risotto with saffron. Up there in the north, The Italian base for many dishes is very similar to the French mirepoix; ie. 1 part carrot, 1 part celery and 2 parts onion. The veggies need to be cut very small and then braised, very slowly and gently, in olive oil, until they almost melt. That's when you'd add the garlic and, eventually, the wine, stock and multiple herbs (rosemary, parsley, maybe sage).
I imagine the technique is not complex, but simply long and slow.
 
CookieMonster said:
the basics:
I can get veal shank$ from a specialty butcher shop. from that shop, always frozen.
I have used veal shanks, but for purposes of 'and now here's an(other) experiment' I typically use beef shanks - they are cheaper . . .

my problem:
I have not yet mastered the proper vegetable 'loose' stew braise to go with them.
the various gremolata suggested have worked decently, but not the basics.

20+ years ago . . got together with my son (who likes to cook) me - on travel, he on install/temp job location . . . and I took him to a hole-in-the-wall Italian resto where we had the osso bucco. he still raves about that dinner.
so, there's "sorta" and there's "exceptional"

anyone have an exceptional T&T veggie braise/method base to go with the shanks/osso bucco?

it must be an issue of technique, or timing, or , , ,
the classic 'veggie components' I can get/use 'fresh'
is there some secret method / seasoning / spice / herb you've found to be 'da bombe?'
Click to expand...

Silly question perhaps but is the cut if meat you are using including the bone marrow? That is essential for taste. The cut for ossobuo should look something like this. It's known as shin here.

1732010545981.png
 
Morning Glory said:
Silly question perhaps but is the cut if meat you are using including the bone marrow? That is essential for taste. The cut for ossobuo should look something like this. It's known as shin here.

View attachment 120714
Click to expand...
Those are horizontally cut shank pieces.

Interestingly, we've seen whole veal and pork shank osso bucco on menus over the last couple of years. Craig even tried a pork shank osso bucco at one place, but they used low quality shanks (though charged high quality prices) and it was mostly gristle and fat. I wasn't real happy with my meal either, or their service so we never went back.

We bought a couple of vacu-packed pork shanks from a good butcher a while back. One got made into a German Schweinshaxe and the other was in the deep freeze until a few days ago when it went into refrigerator. I was thinking about cooking it osso bucco style, but then saw another Italian dish on TV last week. It doesn't use tomatoes or a red wine, though does use white, same vegetables otherwise, and has some beans in it, flageolet type, with roasted fennel and onions as a garnish, instead of a gremolata. That will be dinner tomorrow since we had the pulled pork last night. I'm going to serve it over a potato/cauliflower mash.

​

 
. . . but simply long and slow.

hmm. that could be the issue - all the recipes I've tried everything is started at the same time - a slow braise for both veggie&meat components.
I think I try making the veggie/sauce stuff ahead - it's not likely to be 'damaged' by the additional slow braise for the shanks proper . . .
 
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