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Osso Buco

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Looking for a good osso buco recipe on-line. I can search if you give me a hint.

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  1. "epicurious.com" offers up 12 recipes and "foodtv.com" has 27. There's a site called "italianfoodforever.com" that might be worth a look. "italiancookingandliving.com" is another good source - it shows 91 files under a search for "osso buco." Some of those may just be mentions, not recipes, but I'm sure you'd find plenty there.

    Buona fortuna!

    1. I made osso buco for the first time for New Years Eve and was really disappointed with my efforts. In preparation, I downloaded about ten recipes from epicurious and other credible sites, including Mario Batali's recipes -- he has two -- and read them all. The ingredients and approach were largely similar among the recipes and I was able to synthesize a very good tasting stew. However, the cooking times provided ranged from 45 minutes to two hours. I braised mine for about 1 hour and 45 minutes and ended up with a very tough, unosso buco-like meal. I was crushed because it shouldn't have been that hard to do right and I'm a reasonably good cook. The next day I cooked the leftovers on the stove another half hour or so and it got much more tender like it shoud be. So whatever recipe you choose, be sure to cook the hell out of it!

      5 Replies
      1. re: Ellen

        That's what I'm gathering (cook the hell out of it). I was thinking of trying to make it tonight, but it sounds like a weekend deal (or an early day off). It sounds like 2.5-3 hours is the majic number!

        Thanks for the info, y'all.

        1. re: rudeboy

          I'm a recent convert to lower temperatures: about 250F, covered, with a very quiet simmer, for as long as it takes.

        2. re: Ellen

          jfood NEVER makes any braise for the same day of eating. He has never met a recipe that creates that fall off the bone perfection without a 24 hour cool down in the fridge. Braises are always sunday dinner and the oven goes for the 3-4 hour slow temp on saturday. Into the fridge overnight and then a warm up on sunday late afternoon. Don't forget a good loaf of bread for the juice.

          1. re: jfood

            Agree. Plus I can lift off alot of the fat. Still plenty left but not overdoing it.

          2. re: Ellen

            You'll never do osso bucco in that little time. you need 3-4 hrs. Hint- don't serve until the meat falls apart.

          3. It's also important to start with the right cut. Regular supermarket (at least MY supermarket) veal shank won't make it - it's usually cut too thin to cook properly. Fortunately, I have access to a real butcher who'll cut the shanks almost three inches thick for me. It really makes a huge difference.

            1 Reply
            1. re: FlyFish

              In Tuscany, it is typically cut about an inch thick, and veal is rarely available--it is usually beef. It is traditionally served with risotto milanese (a risotto with saffron threads) I like it with cooked with white wine, homemade chicken (or veal) stock, and a soffritto instead of just the onion (garlic, carrot, celery, sauted before adding a few tablespoons of tomato sauce that I toast in a hot spot in the pan before then adding the the flour dusted, salted, seared osso bucco. Be sure that the cooking liquid doesn't come more than a third of the way up the cut of meat.) Cover with parchment and braise on top of the stove in dutch oven or in the stove at 325 degrees. If you have to use foil, slash it. I like to finish it once it's out of the oven with a gremolata of minced parsley, fresh bread crumbs, lemon zest, a tiny bit of garlic and a spill of olive oil. fayefood.com

            2. Rudeboy, While other people were out playing, meeting friends and having a life, I was perfecting my Osso Buco recipe. In the end, it was worth it. Here you go:
              1-3" veal shank per person. Dust with flour and brown in olive oil. DO NOT turn over or remove from the pan early until you have a deep, heavy brown surface on each side of the veal shank. Pulling early has the same effect as it does in other things in life.
              2. Reserve veal shanks and drippings.
              3. Saute 1 large onion coarsely chopped for 3-4 minutes, add 4 cloves minced garlic. Cook 2 minutes add 1 cup decent red wine. Reduce by half.
              4. Add one small can tomato sauce, (yes just a small can) and 1 quart heated, homemade chicken stock. Add 4 minced anchovies with one tablespoon each of dried basil and oregano. 1 teaspoon salt, 1 teaspoon black pepper.
              5. Bring to a simmer, return veal shanks and drippings.
              6. Cover pot and place in a 300 degree oven for 2.5 hours.
              7. Remove pot from oven, add 1/4 cup chopped parsley and 1/2 cup freshly grated imported parmesian cheese. Stir. Return to oven for 15 minutes more.
              8. Finally, remove pot from oven add 1/4 cup more chopped parmsian and stir in penna pasta.
              Serve with penna pasta, great bread and wine the doesn't come with a screw cap. Enjoy!

              4 Replies
              1. re: Leper

                Nice recipe, I'll definitely try it.

                I have no objection to screw cap wines, in fact I prefer them for everyday dinners.
                I even paid $37 each for Henschke, so far my max but well worth it.

                1. re: Leper

                  I'd substitute a gremolata for the parmesan.
                  Flat leaf parsley, lemon zest and garlic 1:1:6, finely minced and combined.

                    1. re: chef chicklet

                      Thanks, I was just looking at my ratio. For clarity and correction, it should be 3 tablespoons chopped flat leaf parsley, 1 teaspoon lemon zest and 2-3 cloves garlic, or to taste, minced. So that's certainly not 1:1:6, who knows what I was thinking. Or not thinking.
                      Feel free to multiply the recipe as needed. Gremolata is the only thing to top Osso Buco, in my opinion.

                2. My problem is getting the right kind of veal. Often it is too tender and has no body. I prefer what could best be described as "young beef"...and it is always better the second day.

                  1 Reply
                  1. re: Jim H.
                    n
                    Natasa Sevoleva

                    You are correct! I even buy beef shanks for the osso bucco style recipes I make. They are less expensive and better suited to the recipes for the classic dish. I even suspect that 'veal' in europe is young beef, not the veal we have in the USA. And what they call beef is a much more mature animal with darker, much heavier flavor, not readily available in our supermegamarts.