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