Osso Bucco pointers
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Osso Bucco pointers
Posted by Powerman on 12/6 at 9:15 pm
I picked up a few veal shanks and want to do an Osso Buccco

I have the stuff for a mirepoix, some white wine (chardonnay) and I think everything I need for a bouquet

What are the keys I should be looking for here? FWIW I'm planning on serving with a risotto so maybe some pointers there as welll



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Posted by Btrtigerfan on 12/6 at 9:18 pm to Powerman
I am salivating. Post pics please.


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Posted by OTIS2 on 12/6 at 9:25 pm to Powerman
Just review a few risotto recipes and wing it...not an exact science. I like to use Pinot Grigio for the wine. I'll do one with broccoli and crawfish in a little over a week for the opening of the next duck split. As to osso bucco , haven't done it yet, but I have 6 lamb shanks in the freezer...post what you do.


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Posted by Martini on 12/6 at 9:41 pm to Powerman
Well I like the tomato based. Brown nicely then add whatever you want and cover and cook about 300 slow, about 2.5-3 hours. They should be tender but not falling off the bone. Like a rib they should have just a small amount of chew.

And have a good thin sliced bread to scrape the marrow out and eat.




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Posted by LSUAfro on 12/6 at 9:52 pm to Powerman
I enjoy a good smoky ham stock with a parm risotto under a veal shank.

When serving risotto as a base for a dish, always add a little more stock when you think your risotto is done to make it a little more creamy.



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Posted by Powerman on 12/6 at 9:53 pm to OTIS2
I've made seeral risottos before and they all came out pretty good

Just wondering what flavor profiles might go best with this protein



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Posted by OTIS2 on 12/6 at 9:59 pm to Powerman
Wine, parm, mushrooms, asparagus , shallots...he'll, I'm hungry.


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Posted by Powerman on 12/6 at 10:24 pm to OTIS2
I usually do some shallots in butter and then add the rice for a few minutes before I put in the liquid

Half chicken stock and half white wine at room temp so as not to shock the rice. A little heavy cream as I'm finishing it off since it's holiday season and calories don't count



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Posted by OTIS2 on 12/6 at 10:33 pm to Powerman
Maybe consider 3 to 1 stock over wine, and don't worry with the cream...use plenty of good parm to get the texture you need.


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Posted by ruzil on 12/6 at 10:42 pm to Powerman
Osso buco is one of my favorite things to cook. I've tried it many different ways, but my favorite is to cook it on the stove.

I like to chop the carrots, celery, and onions more coarsely and have more of them. Roma tomatoes coarsely sliced I like as well.

Serving it on heirloom grits with a nice gremolata is something I did just this week and it came out great. I also added some pork tenderloin to the pot, since veal shanks are so expensive, and I really enjoyed this as well.

You can also get pork shanks from ready portions if you think the veal is too spendy.



This post was edited on 12/6 at 10:43 pm

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Posted by Powerman on 12/6 at 11:01 pm to ruzil
quote:


You can also get pork shanks from ready portions if you think the veal is too spendy.



I'm working 70 hours a week right now. I can afford a splurge meal here and there.



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Posted by ruzil on 12/6 at 11:13 pm to Powerman
quote:

I'm working 70 hours a week right now. I can afford a splurge meal here and there.




Just remember this tip when the overtime at the plant is no longer available, you operators, that plant mentality dies hard. /



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Posted by Martini on 12/7 at 6:41 am to ruzil
With the osso bucco use zeal stock or beef stock for the risotto in lieu of chicken. A little added richness. Some nice shiitake mushrooms in the risotto as well I add a bit more cheese than called for and I like a quarter cup or so of cream as well.

I just went out a notch on my belt just typing that.




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Posted by Motorboat on 12/7 at 9:34 am to Martini
quote:

Well I like the tomato based. Brown nicely then add whatever you want and cover and cook about 300 slow, about 2.5-3 hours. They should be tender but not falling off the bone.


I agree with this. You can definitely overcook them to where they are too tender.

Marrow. mmm

ETA: no cream necessary.


This post was edited on 12/7 at 9:36 am

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Posted by LsuTool on 12/7 at 9:38 am to Powerman
where did you get the veal from?


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Posted by Powerman on 12/7 at 10:11 am to ruzil
quote:



Just remember this tip when the overtime at the plant is no longer available, you operators, that plant mentality dies hard. /


No doubt

I've been really disciplined about living a 40K a year lifestyle at best while taking in a lot more than that. I know the OT isn't always going to be here so I act like I don't have the money for the most part.



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Posted by OTIS2 on 12/7 at 10:14 am to Motorboat
quote:

no cream necessary
I don't use cream...I use the best Parm O I can find. It does the trick.



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Posted by Powerman on 12/7 at 10:17 am to LsuTool
quote:

where did you get the veal from?

H.E.B.




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Posted by Y.A. Tittle on 12/7 at 11:19 am to Powerman
quote:

I can afford a splurge meal here and there.


Pick up some saffron then. Toss a few strands into your stock that you're adding to the rice, and let it poach for awhile, before you start adding to the rice.



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Posted by Aubie Spr96 on 12/7 at 11:41 am to Powerman
Been looking to do this since I saw the episode on TLC. I imagine most osso bucco recipes are similar.


LINK



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