re: Osso Buco

I love the dish, and make it once or twice a year. Prefer it with veal, for that veal marrow taste, but beef shank or pork shank or lamb shank can be substituted. Be sure to sear the meat well in olive oil. I like a lot more carrot in the mirepoix than most recipes call for.

Some folks use turnip, anchovy, varying stocks, wines(red or white),etc.. Some serve with flat pasta, some over polenta, some over risotto. Some recipes call for a gremolata as a garnish. Some plate it or bowl it dryer, wetter, or with a thicker sauce(via letting it reduce down well)..

I like them all, as long as that rich marriage of marrow, mirepoix, tomato, and wine, is there.

Below is a picture of Osso Buco at Piero's in Las Vegas, they make it incredible. And as Degas mentions, Ruffino's on Thursday night, hard to beat..Chef Peter Sclafani is top-notch.



Here is Mamma Maria's in Boston, over saffron risotto & reduction..



https://www.foodnetwork.com/recipes/the-best-of/veal-osso-buco-recipe2/index.html

A quick video tutorial.. https://www.youtube.com/watch?v=VplzMvtAryo&playnext=1&list=PL66EAE43757FD8BA7