Osso Buco

I've made Osso Buco many times using the standard ingredients and process ie. shanks, celery, carrot, onion, garlic, bay leaf,tomatoes, chicken stock, white wine, gremolata. Are there any "secret" ingredients you add to punch it up or interesting variations to the classic that you do? It's been so cold that I'm craving some Osso Buco.

Drew

I've never made proper osso buco as we have a couple of people in the family who prefer to stay away from veal. I have done lamb shanks a lot, though, and there's a Mario Batali recipe in which he throws a quartered navel orange and black olives into the braise. It's a nice combination.

As a variation on the theme, don't hesitate to try a pork-based osso buco. At its best when cooked and served with root vegetables. As my daughter puts it so nicely: "Yummy for the tummy"

Best
Rogov

[Jenise]

I've made Osso Buco many times using the standard ingredients and process ie. shanks, celery, carrot, onion, garlic, bay leaf,tomatoes, chicken stock, white wine, gremolata. Are there any "secret" ingredients you add to punch it up or interesting variations to the classic that you do? It's been so cold that I'm craving some Osso Buco.

Drew

For a more or less 'standard' osso buco, you've covered the bases. For differentiation, I don't have any secret ingredients per se but I often take the concept in a whole 'nother direction. Like, if using lamb shanks, adding a good masala curry powder and a red chile or two to your braising liquid and khala jeera seed to your rice accompaniament gives a decidedly Indian feel. I've also gone Asian with either lamb or veal, leaving out the tomato and bay leaf, and adding two whole star anise to the braise--that I've served very successfully on shredded cabbage quickly stir fried with fresh ginger. Or go German with Rogov's pork shank, if you're lucky enough to get that cut where you live (I'm not)--leave out the garlic and bay leaf, and include a few whole juniper berries and maybe some orange peel, and consider a spicy gewurztraminer as your wine component.

I've used orange peel. But a definite must for me is 3 sprigs of thyme and one sprig of fresh rosemary (the young tender shoots - about 4"long).

Gremolata is a traditional topping for osso buco

http://en.wikipedia.org/wiki/Gremolata

Usually lemon peel is in it rather than orange peel.

I made the traditional with the addition of Marsala wine in place of the white wine....delicious! Just what the doctor ordered on a cold night in Maryland. Thanks everyone for the replies and I'll use your suggestions for the next batches. Served with garlic/saffron risotto and traditional Gremolata

Drew

IMG_0418.JPG

As a variation on the theme, don't hesitate to try a pork-based osso buco. At its best when cooked and served with root vegetables. As my daughter puts it so nicely: "Yummy for the tummy"

Best
Rogov

I've eaten a pork Osso Bucco, but never lamb. Never have tried to cook it either, but I should some time.

Braise with whole lemons cut in half, in addition to the mire poix and fresh herbs, Also try to purchase 3 inch center cut hind shanks. Strauss Veal is who we purchase from as they are in Wisconsin, and I can get fresh shanks, which are hard to come by.

Here's a simple technique I just tried to great effect last weekend.

Add an anchovy or 2 to the braising liquid in stews, etc. for a subtle boost to "umaminess."

And, of course, the addition of tomato paste for the same reason.

Usually add some citrus peel of one sort or another and I always use leeks instead of onions.

I sometimes omit the tomatoes as I find they overpower the whole dish. I just add more good white wine as the braising liquid. Almost always served with saffron risotto and always finished with gremolata.

Lamb shanks are a whole different affair. Is that what they call "stinco" in Italy? I love good lamb shanks but never prepare them as I would osso bucco, there it's almost always with some citrus fruit (oranges and/or lemons) and olives. Served on top of mashed potatoes.

Yes, lamb shank is stinco.

Here's a simple technique I just tried to great effect last weekend.

Add an anchovy or 2 to the braising liquid in stews, etc. for a subtle boost to "umaminess."

And, of course, the addition of tomato paste for the same reason.

To confirm the legitimacy of what might seem odd, I just saw this tip in Cooks' Illustrated.

I actually got the tip here:

http://seriouslygood.kdweeks.com/2010/01/ingredient-anchovies.html

The chef has a pretty good food blog.