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Started By
Message
Osso Bucco pointers
Posted on 12/6/12 at 9:15 pm
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
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
13
Posted on 12/6/12 at 9:18 pm to Powerman
I am salivating. Post pics please. 
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.
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.
And have a good thin sliced bread to scrape the marrow out and eat.
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.
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.
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
Just wondering what flavor profiles might go best with this protein
Posted on 12/6/12 at 9:59 pm to Powerman
Wine, parm, mushrooms, asparagus , shallots...he'll, I'm hungry.
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
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
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.
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.
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 12/6/12 at 10:43 pm
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.
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. /
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.
I just went out a notch on my belt just typing that.
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 12/7/12 at 9:36 am
Posted on 12/7/12 at 9:38 am to Powerman
where did you get the veal from?
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.
Posted on 12/7/12 at 10:14 am to Motorboat
quote:I don't use cream...I use the best Parm O I can find. It does the trick.
no cream necessary
Posted on 12/7/12 at 10:17 am to LsuTool
quote:
where did you get the veal from?
H.E.B.
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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