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What can you do with osso bucco?

Thinking of ideas for dinner tomorrow...

asked by ramosjat about 2 years ago
10 answers 596 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 2 years ago

Cook it and eat it?

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 2 years ago

Osso bucco over rice is heaven on earth.

7be9269b 4bd3 4776 a58a 1796fcfd4f04  2016 03 22 12 44 46
added about 2 years ago

In case you mean the cut (i.e. thick slices from a veal leg/shank) and wonder about how to prepare them, a classic osso buco alla Milanese dish goes something like this:

Lightly flour the meat and brown in olive oil & butter, take out the pan.
Make a soffritto in the same pan: gently fry finely diced carrots, celery, onion just until they get a bit colour.
Add the meat again and deglaze the pan with some white wine; then add either stock (chicken or veal) or tomato sauce, and let it all simmer very slowly until the meat is completely tender. Sometimes spices like a bit of cinnamon and/or bay leaves are added.
Traditionally, osso buco is served over risotto (alla milanese, i.e. with saffron) and, most importantly, with gremolata on top: a mixture of finely chopped parsley, lemon zest, and a bit of garlic.

B1585a5c d3d3 4e9e a50c 9475d4b7ceb4  stringio
added about 2 years ago

Your recipe is fine but the dish really needs white wine along with the stock.

7be9269b 4bd3 4776 a58a 1796fcfd4f04  2016 03 22 12 44 46
added about 2 years ago

blanka.n, I absolutely agree! Sorry, that I haven't been more precise: deglazing might indicate to use less than one should…

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 2 years ago

Lem, this is probably one of my favorite meals ever. It was the first braise that I learned to cook as a twenty-something. I think it was from one of Julia Childs first cookbooks. I think the wine used to deglaze is perfect.

7be9269b 4bd3 4776 a58a 1796fcfd4f04  2016 03 22 12 44 46
added about 2 years ago

Susan, isn't it just wonderful? Such a great dish to know how to prepare well … (by the way: if on a budget or wanting a somewhat lighter version, it also turns out pretty delicious with turkey leg slices).

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 2 years ago

The best!! I also vaguely remember making it once with tomatoes after making a very reduced veal stock and lovely marinara sauce. I'll have to see if I can find it. I remember the tomatoes being just barely there. Almost more of a condiment so the veal shines through.

516f887e 3787 460a bf21 d20ef4195109  bigpan
added about 2 years ago

follow lem monades advice, but I would make it in the morning, then let it cool and let the flavors get friendly with each other, then re-heat for service.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 2 years ago

Only one "c" in osso buco... you can braise it! and serve it with Risotto Milanese. Delicious! Technically, Osso Buco is braised veal shanks, but these days folks are braising all sorts of shanks and calling them Osso Buco. Lamb shanks and pork shanks are also wonderful. Be sure to let us know what you did to them!