Osso Buco: My first attempt at a classic
For the new year, I want to try to make some dishes that I can both enjoy cooking and enjoy eating in “leftover” form. That means fewer cafeteria lunches and (hopefully) more organized meals.
As it’s a holiday (my last day off: I haven’t been to work since the 23rd of December) I decided to go all out and make something special! I’ve always wanted to make Osso Buco and there was a version on MasterChef Australia (I’m currently watching Season 3) that inspired me to finally try it! I decided to stick to epicurious, as I’ve had some great success from the Gourmet and Bon Appetit archives in the past.
I obtained my veal shanks from Siesel’s Meats as I live fairly close and I was able to stop at the Stehly Farms Market on the way and pick up the required vegetation. I used Carol Shelton’s Coquille Blanc for the wine and a can of San Marzano tomatoes: everything else was pretty much fresh, organic, and unlabeled.
Side note: I live within walking distance of a 7-days a week farm market (with a GREAT selection of some VERY tasty organic produce) and one of San Diego’s best butchers. This is a great part of town!
Cooking went generally according to the recipe, though I had some notes:
- I don’t have a “good” lid for my roasting pan (I have a VERY nice pan, but that’s for another post), so I had to braise with an aluminum foil lid. Aluminum, stainless steel and tomatoes cooking for several hours in the oven? BAD IDEA! So to get around that, use a parchment paper “lid” then wrap THAT in aluminum foil: no contact between acid (tomatoes) and aluminum means no battery! Great!
- I knew that the marrow might not be as popular with everyone else as it would be with me, so I cooked up some mushrooms with some of the braising liquid and added the marrow into that: delicious! Super meaty mushrooms, a wonderful side!
- When serving I was so looking forward to it that I completely forgot the gremalata. D’oh! Maybe I’ll mix it up to serve with the leftovers.
- This tasted like the best beef stew imaginable. It was very rich, but the flavour profile was just that: beef stew. I love beef stew, but I’m not sure I’ll make this again any time soon, because:
- Veal shanks are STUPID expensive. Like “I could get prime rib cheaper” expensive. While I’m fine with it for a special holiday like this one, I think I would rather use beef short ribs or something else comparable in the future (even though that will change both the texture and flavour profile.)
- It was actually very easy to make: some time required to brown the meat and get the veggies started, but then largely just “wait until it’s done.”
I’m looking forward to leftovers later this week 🙂
Rating: 4.5/5 stars : wonderful dish, totally love it, but DAMN pricey.