68 replies to this topic

[Peter the eater]

Here's how it looked on a plate with asparagus and calrose rice:

[faine]

Gotta throw my hat in the ring! Everyone else's preparations look simply divine.

We made osso bucco using Marcella Hazan's recipe from her Essentials of Italian Cooking. It came out delish: we served with some simple sauteed kale and collard greens and a bit of cheesy polenta. Just about my favorite Italian dish.





You can see a sort of step-by-step at my website: Teenage Chowhound

[Chris Hennes]

I made Osso Buco last week following Bugiali's recipe (sort of). Once cooked, however, I sorta massacred the shanks, and ended up turning it into a more conventional stew-like think (breaking up the veal into small pieces). I left out the gremolata, and served it on egg noodles, with petite peas. It was actually very good this way, despite being about as far from traditional as you can get. The peas in particular went very well, I thought.

[phatj]

I have a small quantity of highly-reduced homemade veal stock in the freezer which I've been saving for the right dish - would this be it, or would it be overkill? I also have some rich chicken stock on hand, plus some liquid consisting of red wine & beef drippings flavored with garlic, thyme and rosemary. I'm leaning towards the chicken stock plus a bit of the wine/beef liquid and saving the veal stock for something where it can really shine.

[heidih]

phatj - Yes I think it would not be the best use of a lovely rich stock. The shanks are going to release lots of gelatin on their own. Let us know how it goes. This is one of my favorite winter comfort meals.

[phatj]

Thanks. I'll be cooking it tomorrow.

[phatj]

Verdict: awesome. No pics unfortunately. I did screw up the risotto though; the flavor was good but it was a gummy mess.

[heidih]

Verdict: awesome. No pics unfortunately. I did screw up the risotto though; the flavor was good but it was a gummy mess.

Awesome is good I do not personally care for risotto with occo bucco. The sauce is so unctuous and lovely I prefer something simple as the sauce vehicle like bread, boiled potatoes, plain rice or plain pasta. Did you do gremolata?

[phatj]

Yes, I did make gremolata and stashed it in the fridge and then completely forgot about it when I served it. It did go on the leftovers for lunch today though and was even more delicious.