HOME > Chowhound > Home Cooking >

Osso Bucco Milanese

Nunzio Jan 6, 2013 06:09 AM

Looking for a great Osso Bucco Milanese recipe. So far Batali's and Hazan's look very good. What is your favorite?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. m
    magiesmom RE: Nunzio Jan 6, 2013 06:17 AM

    Hazan

    1 Reply
    1. re: magiesmom
      m
      MARISKANY RE: magiesmom Jan 8, 2013 04:51 PM

      Me too.

    2. roxlet RE: Nunzio Jan 6, 2013 06:23 AM

      Marcella! It's the classic.

      1 Reply
      1. re: roxlet
        foodieX2 RE: roxlet Jan 6, 2013 06:30 AM

        +1

      2. ttoommyy RE: Nunzio Jan 6, 2013 03:55 PM

        Love the Batali recipe.

        1. Nunzio RE: Nunzio Jan 8, 2013 03:14 PM

          Does anyone have a better recipe?

          2 Replies
          1. re: Nunzio
            foodieX2 RE: Nunzio Jan 8, 2013 03:55 PM

            you didn't like it? Why? If we know what you don't like might be easier to find something you do.

            1. re: Nunzio
              f
              fourunder RE: Nunzio Jan 8, 2013 04:45 PM

              I can't say I have a better recipe....but I would ask you what type of sauce do you want to serve and with what type of starch. Do you want tomatoes in the gravy/sauce? Do you want to use wine or stock.

              My recipe is is simple'

              * 2-3 inch cut hind shanks
              * Seasoned and dusted in seasoned flour
              * Browned and removed to a plate
              * Mirepoix
              * Deglaze with wine ( red or white ) or stock
              * Replace Shanks
              * Add Concasse tomatoes
              * Dutch oven or cover with foil in a 250* oven until fork tender
              * Remove shanks and finish sauce.
              * For a smooth sauce, boat motor or blender
              * Garnish with very thin sliced scallions.

            2. z
              zamorski RE: Nunzio Jan 8, 2013 05:34 PM

              I think this is a very forgiving recipe: Brown salted/peppered shanks in the fat of your choice, then add mirepoix and a couple of cloves of garlic and saute them. Deglaze with wine (white is my preference). Add some tomato if you want--I usually do not. But if you do, take it easy: This isn't supposed to be a tomato-centric dish. Add herbs and spices (usually sage, bay leaf, and thyme) and rich veal stock. Braise until done in a slow oven (or on stove or on BBQ if, by chance, your range emits a blue flash and a puff smoke and then dies right in the middle of your dinner party). As for the sauce, sometimes I cook it down and use it as is, maybe adding some butter if I am feeling decadent. Sometimes, I puree it with the vegetables, which thicken it up nicely. Other times I thicken it with arrowroot or cornstarch. Really doesn't matter which you choose. Serve with risotto or soft polenta. I feel that gremolata is an essential garnish for this dish.

              Show Hidden Posts