HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese? Share your food adventure

Osso Buco

itsmejessica Mar 23, 2013 08:25 AM

I have everything to make Osso Buco tonight, or so I thought. I'm out of beef stock I thought I had a carton in pantry, but nope. Can I just use water and wine or should I use chicken stock I have in the freezer? I always use beef shanks and they really so flavorful but I'm scared if I use water it won't be as tasty. And the chicken stock well will it change the flavor? Thanks to any who can help.

  1. Bada Bing Mar 23, 2013 07:51 PM

    A bit of wIne with chicken stock is my call.

    1. paulj Mar 23, 2013 11:50 AM

      As you say, beef shakes are flavorful. While wine brings a quality to the dish that the shanks don't, I don't understand the need for beef stock, much less chicken stock. If you use salt and pepper correctly you won't miss the stock.

      2 Replies
      1. re: paulj
        Gio Mar 23, 2013 12:14 PM

        Osso bucco is essentionaly a braise, though. Liquid is needed for the braise, plus there will be the wonderfully flavored sauce missing...

        1. re: Gio
          paulj Mar 23, 2013 06:04 PM

          Oh, I do use a liquid, usually water. I often have stock on hand , usually chicken or pork, but I mostly use it for soups, or making a sauce for lean meat. For example yesterday with pork heart, I used red wine and some well gelled stock from a pork shoulder braise. But shank has its own stock makings, bone, fat and connective tissue. By the time the dish is done, those have melted in to the water, creating a rich sauce.

          Also, if I've matched the meat with the pot well, I don't need much liquid to half cover it. And if the pot has a good lid I will end up with more liquid than I started with.

      2. m
        magiesmom Mar 23, 2013 08:56 AM

        chicken stock will be fine.

        1. j
          janniecooks Mar 23, 2013 08:47 AM

          I often use chicken broth instead of beef broth when making pot roast, and still end up with a beefy tasting pot roast. If you brown the shanks real well, chicken broth should work just fine. It will be more flavorful than using water.

          2 Replies
          1. re: janniecooks
            itsmejessica Mar 23, 2013 08:59 AM

            Thanks, I will use the chicken stock.

            1. re: itsmejessica
              nokitchen Mar 23, 2013 07:45 PM

              You mentioned that the chicken stock was frozen, which to me indicates that it might have been homemade. If so I'll bet you an internet dollar that you'll like the result more than if you had used packaged beef stock.

              You might even like it more than if you had used homemade beef stock but that's more a matter of opinion than discernment so no bet offers on that. ;-)

          Show Hidden Posts