- East Point Cook
In every recipe I read about osso buco the oven temperatures and cook times are different.
Batali says one thing, "All about Braising" says another, and there are many other differing opinions.
I know I need to just try it myself and just figure it out, but what would you suggest for my first try?
I read about ten recipes before settling on one of Batali's (he's got more than one). The braising times for all of the recipes were all over the place but I went for 1:45. It was not long enough. The stew was delicious but the meat was not fallingoffthebone cooked enough. I'd suggest cooking it for at least two hours but probably more, regardless of whose recipe you use. What I'd really like to have is the recipe from Ilo in New York. That was the best OB I've ever had. Not strictly traditional, but awesome.
I just made one from Mark Bittman's recipe- 350 degrees for two hours, after browning on stovetop for about 20 minutes. I got a late start in the evening, so I only did 1 1/2 hours, but it was still falling apart.
I would recommend cooking for 2-2 1/2 hours on day one, letting it sit overnite in the fridge and then cooking for another hour before you serve it. Stews always seem to taste better on the 2nd day than they do on the first.
I've done the Batali 2.5 hr method, but last Sunday used Charlie Trotter's from his meat and game book - cooked the meat for 7+ hours at 250 deg. - it melted off the bone. yum. just make sure the lid is on tight (I sealed mine with foil all around) so you don't worry about loss of liquid and everything stays moist.
Oh, and be sure to serve with risotto milanese.
The Batali recipe is from Epicurious - involves making a tomato sauce and stock from scratch. Note, you'll have lots of leftover tomato sauce if you follow his proportions (I just freeze it for later use). I've also used canned stock rather than making it from scratch if I don't have bones, etc on hand. The link to the recipe is below.
For the Trotter method, I actually used the Batali recipe - but just cooked it much longer on lower heat as Trotter recommends. I also used red wine rather than the white called for in Batali's recipe. I've used both red and white in the past-both are fine, I just happened to have only red on hand the last time I made osso buco. Oh, I also prefer to braise lamb rather than veal (is that still technically osso buco?) I think it's much tastier.
Trotter calls for just carrot, onion, celery, garlic , red wine, stock (lamb stock). No tomato.
Basically, brown the meat on all sides over high heat (about 10 min)
Remove meat from pan and add in veggies, cooking until golden (about 10 min)
Deglaze with a cup of wine, return the meat to the pan and add in stock until covered at least halfway up the meat
Cover tightly and braise in a 250 degree oven for 6-8 hours.
One last step I took was to remove the shanks, skim off the oil and boil down the braising liquid to thicken.
Serve shanks over the risotto and ladle on some of the reduced braising liquid. Sprinkle with gremolata (parsley, lemon zest, garlic chopped together). Perfect cold weather meal.