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Powerman 
LSU Fan
Corpus Christi, TX
Member since Jan 2004
115660 posts
| Osso Bucco pointers (Posted on 12/6/12 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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Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
2017 posts
| re: Osso Bucco pointers (Posted on 12/6/12 at 9:18 pm to Powerman)
I am salivating. Post pics please. 
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OTIS2
LSU Fan
NoLA
Member since Jul 2008
18496 posts
| re: Osso Bucco pointers (Posted on 12/6/12 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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Martini
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| re: Osso Bucco pointers (Posted on 12/6/12 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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LSUAfro
LSU Fan
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Member since Aug 2005
8592 posts
| re: Osso Bucco pointers (Posted on 12/6/12 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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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
115660 posts
| re: Osso Bucco pointers (Posted on 12/6/12 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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OTIS2
LSU Fan
NoLA
Member since Jul 2008
18496 posts
| re: Osso Bucco pointers (Posted on 12/6/12 at 9:59 pm to Powerman)
Wine, parm, mushrooms, asparagus , shallots...he'll, I'm hungry.
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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
115660 posts
| re: Osso Bucco pointers (Posted on 12/6/12 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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OTIS2
LSU Fan
NoLA
Member since Jul 2008
18496 posts
| re: Osso Bucco pointers (Posted on 12/6/12 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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ruzil 
Southeastern LA Fan
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Member since Feb 2012
2574 posts
| re: Osso Bucco pointers (Posted on 12/6/12 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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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
115660 posts
| re: Osso Bucco pointers (Posted on 12/6/12 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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ruzil
Southeastern LA Fan
Baton Rouge
Member since Feb 2012
2574 posts
| re: Osso Bucco pointers (Posted on 12/6/12 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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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
24105 posts
| re: Osso Bucco pointers (Posted on 12/7/12 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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Motorboat
LSU Fan
Baton Rouge
Member since Oct 2007
4909 posts
| re: Osso Bucco pointers (Posted on 12/7/12 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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LsuTool
LSU Fan
Junior U
Member since Oct 2009
15802 posts
| re: Osso Bucco pointers (Posted on 12/7/12 at 9:38 am to Powerman)
where did you get the veal from?
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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
115660 posts
| re: Osso Bucco pointers (Posted on 12/7/12 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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OTIS2
LSU Fan
NoLA
Member since Jul 2008
18496 posts
| re: Osso Bucco pointers (Posted on 12/7/12 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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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
115660 posts
| re: Osso Bucco pointers (Posted on 12/7/12 at 10:17 am to LsuTool)
quote:
where did you get the veal from?
H.E.B.
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Y.A. Tittle
LSU Fan
Member since Sep 2003
44049 posts
| re: Osso Bucco pointers (Posted on 12/7/12 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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Aubie Spr96 
Auburn Fan
lolwut?
Member since Dec 2009
10116 posts
| re: Osso Bucco pointers (Posted on 12/7/12 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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