Osso Buco

No veal shank,no Osso Buco. Mabe you could braise off a veal roast,but where will you find one of those?

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

ALbertsons gets veal shanks for me or if in BR and just won the lotto I will go to Whole Foods.

Digiulio's has Osso Bucco as well.

quote:

---

Right. But it's terrible. You might as well throw your money in the trash.

I've cooked it on several occasions and I'd say that the first time that I cooked it, it was about 75 times better than the one at Digiulio.

Let me summarize the osso buco there : flavorless stew meat. You could buy a cheap piece of beef and throw it in the crock pot and it would taste the same.

---

sure

quote:

---

Tell us how you really feel...

---

I've read similar posts in the past. He gets very upset regarding Digiulio's for some reason. It's a successful restaurant if the guy is such a great fricking chef he should stop posting 100k times and start opening a restaurant in BR.

quote:

---

I just don't get it

I've been there on several occasions and every time I've felt like I just threw my money away

I have no interest in opening my own restaurant. But I have a general rule: if I order something from a restaurant and it doesn't taste as good as something that I've made once in my life then the place probably sucks.

I can't fathom how anyone thinks that is good Italian food. It clearly fricking isn't.

---

Well I'm not a great cook but I travel fairly frequently and my travels revolve largely around food. And personally, I really like Digiulio's.

You can use beef shanks, pork shanks, or lamb shanks in place of veal. Of all the choices, I like veal and pork the best.

No kidding, short ribs are kinda the same. Both are cheap, kind of shitty cuts of meat that restaurants mark up out the arse like they are some kind of luxury item. Both are also nearly impossible to frick up if you cook them at home.

quote:

---

Signature dish at Christiano's in Houma

---

That's what I got last time I went there

I like their oysters as well