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Osso Buco

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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.

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  1. 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

      Thanks, I will use the chicken stock.

      1. re: itsmejessica

        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. ;-)

    2. chicken stock will be fine.

      1. 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

          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

            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. A bit of wIne with chicken stock is my call.