Osso Bucco: is it always so blah?
I've had Osso Bucco about twice in my life, and both times, I thought it was just okay. It certainly didn't live up to the effusive gushing that people tend to do over Osso Bucco.
the thing is, braised meats are my absolute favorite! If I see short ribs on a restaurant menu, that is definitely what I'm ordering! And I love me a good chuck roast. Anything braised, and I'm all over it. So, of course, I expected to love the Osso Bucco. But both times, I was like: "Meh." The sauce seemed bland, thin and watery, not silky and rich they way I like it. I've noticed that almost all the recipes call for chicken broth -- maybe that's part of the problem. I know that veal is a more delicately-flavored meat than beef, which explains the choice of a lighter broth, but IMO it was just TOO light.
Now, I'm planning two different Christmas dinners for guests. I've decided to do a braise for both dinners. I'm currently deciding between short ribs, lamb shanks. I would consider Osso Bucco if I could be convinced that it's possible to make it that's rich and complex, with BIG flavor in addition to fork-tender meat. Can anyone recommend an Osso Bucco recipe that isn't wan and weak?