My first attempt at Osso Buco
I have an affinity for Osso Buco that goes beyond normal. I try not to think about it too much, as the extra layer under my chin doesn’t need any more fatty goodness and marrow, however, when FreshDirect had it on sale, I couldn’t resist. I really wasn’t sure how to make it, so I found a recipe with a picture that reminded me of the ones I have preferred (most notably at Montenapo and Becco, as well as the lamb one at Charles).
The recipe wound up being very simple and basic, actually. The only thing it really requires is time. 2.5 hours of braising made it clearly a Sunday meal.
I paired it with a quick prepare, microwavable side from Fresh Direct (“Sides in a Snap” Mascarpone and Mushroom Risotto with Chives) and a steamed artichoke dipped in Roasted Garlic Butter. Adding roasted garlic to butter for dipping is my new favorite way to eat artichokes. There are few things I find more easily delightful to make than roasted garlic.
The final meal was a great combination, and the Osso Buco was good, but it just wasn’t great. I guess I really shouldn’t compare my first attempt with restaurants that are known for making it great… but I still wanted more. It was perfectly tender but the meat itself just didn’t have the same flavor. I’m not sure if this was the fault of the cut or my preparation. But I will try again and work to improve it to <3 caliber.
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RECIPE
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Osso Buco
Ingredients:
- · 1/4 cup all-purpose flour
- · 2 teaspoons salt
- · 1/4 teaspoon ground black pepper
- · 2 pounds veal shank
- · 3 tablespoons butter
- · 3 tablespoons olive oil
- · 1 cup chopped onion
- · 1 cup thinly sliced carrots
- · 1/2 cup chopped celery (I omitted due to hatred)
- · 2 cloves garlic, crushed
- · 1 (8 ounce) can tomato sauce
- · 1 cup water
- · 1 teaspoon dried basil
- · 1 teaspoon dried thyme
- · 3 sprigs fresh parsley (I used dried. Seemed fine)
- · 1 bay leaf
Directions:
1. In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
2. Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
3. Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.
