Osso Bucco pointers - Page 2 - TigerDroppings.com

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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
29163 posts
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re: Osso Bucco pointers


I've never done osso bucco but i would cook it the same way I do short ribs and lamb shanks.


Season liberally w/ salt and pepper.
sear it well.
remove and caramelize a LOT of onion
add some fresh garlic
delgaze with white wine
add beef stock (or bouillon) and about 2-3 tablespoons of marinara
add my carrots and celery and make sure the liquid is halfway up the meat. Put it in the oven at 275 and cook until tender. Flipping the meat occasionally.

ETA: I usually cook mine covered for the majority of the time and remove the top for the last 30-60 minutes.



This post was edited on 12/7 at 11:46 am


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Rbama13
Alabama Fan
Birmingham, AL
Member since Jul 2011
612 posts

re: Osso Bucco pointers


When doing Osso Bucco I use Mario Batali's recipe. It's very simple, you basically sear your Veal Bone In Shanks, add 2 Cups Homemade Marinara-Tomato Sauce, 1 Cup Beef Stock and 1 Cup Marsala Wine.

After searing Veal Shanks in Dutch Oven Braise it in the the above liquids on 300 Degrees for at least 2 or more hours, with Lid on Dutch Oven. Serve with Saffron Rissotto. It is so freaking good!!

It you want the specs on the recipe I will post it for you.

P.S.- Please post pics! Veal shanks ain't cheap but they are awesome!!



This post was edited on 12/7 at 4:33 pm


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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120432 posts

re: Osso Bucco pointers


I feel pressured to post awesome pics now





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ruzil
Southeastern LA Fan
Baton Rouge
Member since Feb 2012
4702 posts
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re: Osso Bucco pointers


Hey Martini,

I caught a little of Fitzmorris' show today and they got on the subject of pressed duck. Chef Andrea happened to do his commercial right after that call. Andrea has a duck press and said that he would do a pressed duck if requested.

I don't know how you feel about this place but.............






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CC
LSU Fan
Member since Feb 2004
13642 posts
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re: Osso Bucco pointers


I use a cup of Cab for the wine and beef stock to cover. Make sure you sear the shanks before braising.





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Tbobby
USA Fan
Member since Dec 2006
3477 posts

re: Osso Bucco pointers


Go easy on the wine. It can make everything taste too fruity. Use more stock or beer and just a splash of wine or sherry.





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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
27865 posts

re: Osso Bucco pointers


Well I'm not sure what this post means.





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fatboydave
LSU Fan
Fat boy land
Member since Aug 2004
6666 posts
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re: Osso Bucco pointers


Used to pick up veal shanks from Dorignacs and cook in the oven in red "gravy"





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GusMcRae
LSU Fan
Deep in the heart...
Member since Oct 2008
283 posts

re: Osso Bucco pointers


I don't know... I have made good ones, but never really achieved the mind-blowing levels of some that I've had in great restaurants.

For me, I think that the exceptional ones I have had, involved a demi-glace, which I have never made.

I had a friend who was a chef at a restaurant in Laffy named Spazio Tratorria, which had a ridiculous Osso Bucco w/ Demi-Glace. He said that it took 24 - 48 hours to make the demi-glace. It involves roasting beef/veal bones (dry) on a baking sheet, and deglazing the baking sheet, etc., etc. Stock, reducing, butter, reducing, wine, reducing... you get the picture.

Needless to say, I have never committed to that kind of effort when I made osso bucco, but OMG.






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ruzil
Southeastern LA Fan
Baton Rouge
Member since Feb 2012
4702 posts
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re: Osso Bucco pointers


I may be mistaken, but I thought you had posted previously about pressed duck and looking for a press or a restaurant that does pressed duck.

If not, please ignore.






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Dandy Lion
Georgia Fan
Regnum Asturorum
Member since Feb 2010
31075 posts

re: Osso Bucco pointers


quote:


What are the keys I should be looking for here?

Buy some Osso Bucco, instead of veal shanks.

ETA saw your pic, that´s Osso Bucco.



This post was edited on 12/8 at 12:10 am


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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
27865 posts

re: Osso Bucco pointers


Osso Bucco is veal shank.

Wasn't me on the pressed duck and as entertaining as Chef Andrea is I'd be hard pressed to let him make that dish for me.

Power man did you start on it?



This post was edited on 12/8 at 6:56 am


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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120432 posts

re: Osso Bucco pointers


Haven't started yet. Probably tomorrow





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Y.A. Tittle
Winthrop Fan
Member since Sep 2003
49146 posts

re: Osso Bucco pointers


I thought Antoine's had the only duck press in town.





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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
27865 posts

re: Osso Bucco pointers


Not sure. Do they do it table side? That is a very old school dish.

Keep us updated on the osso bucco. Just watch the background when you post pics. You know the drill.






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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120432 posts

re: Osso Bucco pointers


So I took pics as requested. I'll post in a few minutes.

Couple notes:

1. I didn't tie them up so total fail on my part because they tend to come apart a bit. Not really a big deal as far as taste goes but not great for serving and/or presentation if you have guests.

2. Total fail #2 -Fortunately it's only a photo fail but when I plated to take a pic of the finished product, I didn't get one with the bone in :( This is due to me letting it fall apart as aforementioned.

Also thanks to OTIS on some of the tips on the risotto. I decided to do a really simple risotto this go round.

I'll post photos in the next post which might take me a few minute to compose.






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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
29163 posts
 Online 

re: Osso Bucco pointers


I'll be waiting for those photos.





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KosmoCramer
Ohio State Fan
Member since Dec 2007
44105 posts

re: Osso Bucco pointers


I love food board pictures... :waitingtodrool:





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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120432 posts

re: Osso Bucco pointers


Started browning some shanks in EVOO

Aromatics in after I was finished browning.

Yeah, I let the pan get a little too hot and some scorching going on because I was about to de-glaze anyway.


Just deglazed with some cab. Got this stuff on sale, 2 bottles for 10 dollars at the grocery store. Actually a pretty smooth tasting cab for such a cheap arse screw top. Enjoying my last glass of it right now.

Forgot to mention that I added a little bit of flour to thicken up the mirepoix/sauce :)


Shanks back in the dutch oven before I put it in the oven.

And up next is the total fail of it all falling apart and me not getting one of the bones on the plate. I quickly ran back after and grabbed a bone :)






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glassman
USA Fan
Next to the beer taps at Finn's
Member since Oct 2008
97546 posts

re: Osso Bucco pointers


Good job PMan. Looks great.





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