#Osso Buco

[its-where-the-wild-things-are]

[fattributes]

Instant Pot Osso Buco

[morethansalad]

Eggplant Osso Buco / Braised Eggplant with Baked Potatoes and Gremolata (Vegan)

opt for a vegan honey alternative

[everything-maxriemelt]

Osso Buco in red wine stew with creamy mash

Super easy to make: Put 1-1.5 kg of Osso Buco, cloves of garlic (I put 8, you can put 10 or a dozen - they will be melted in the end), 1 bay leaf, 2 teaspoons of black peppercorns and salt (not too much at this stage, you can add more later) in a heavy base pot, pour in 1 bottle of red wine - top with cold water to cover the meat if necessary. Bring it to boil (skim the scum on the surface), then turn it down to let it simmer for 3.5 hours - or you can stick it in the oven in 150C degrees for 3-4 hours. Add chopped carrots after two hours and add the mushrooms in the last 30 minutes.

Meat should be falling off the bones when it’s done.

[quo-usque-tandem]

Osso buco

[radiofreekevin]

Traditional Osso Buco Recipe Osso buco is a classic Italian dish of braised veal shanks that are so tender and succulent; garnish with a zesty gremolata for a restaurant-quality meal.

[sikfankitchen]

Osso Buco with Beef over Risotto 🍽️ (Recipe's in the link) Enjoy! 😋

[johnnyprimecc]

Bad Roman

Bad Roman is a brand new Italian concept launched by the folks from the Quality Branded restaurant group (Quality Meats, Quality Eats, Smith & Wollensky, Don Angie, etc.). Check out the Ride & Review video HERE: The restaurant takes over the space formerly held by Landmarc inside The Shops at the Time Warner Center in Columbus Circle. They’re serving up really nice, innovative cocktails in a…

[cooking-pol-martin]

Osso Buco: It's not as funny when it's good

It seems like an odd thing to say, but when you read cookbooks -- which are largely instructions to do stuff, not anything personal -- you can still get a real sense of the writer. I always liked the vibe I got off of Beatrice Ojakangas's cookbooks, because she reminds me of my grandmother: her food is Scandinavian with a lot of regional Midwestern fare thrown in, plus she seems so practical and accomplished. I also have cookbooks that I rarely use because something annoys me about persona behind the recipes. Stunt cookbooks are guilty of this more than most, though I find whoever wrote the 90s edition of The Joy of Cooking pretty annoying. Why so many bowls???

I've been reading a lot of Pol Martin cookbooks, and I'm starting to get a real sense of the man behind the meal. Thankfully for my continued engagement with this stunt-cooking project, I feel like Pol is kind of a mensch. Some of his cookbooks have whole sections dedicated to cooking on a budget or weeknight-friendly recipes, something I think general cookbooks should have as a matter of course, but are often absent. Accounting for the audience's potential restrictions of time and money is just a kind thing to do, and Pol does it.

He's also not overfussed about the reader adhering to the recipe exactly, especially when it comes to substitutions. He'd rather you get the freshest, most economical food than slavishly follow his recipes. Plus, and this is harder to back up with examples because it's mostly based on vibes, he seems genuinely good-natured and sometimes funny? Like you can see when he gets all excited about something, like a section called Kebab It! -- which must have been a late 80s fad -- or a deep dive into Cajun cooking. I mean, even the dreaded microwave recipes are evidence of his willingness to experiment with new things. I'm into it.

What I'm winding up here to say is that for my most recent foray into the Poliverse, I decided to go hardcore European regional cooking with Osso Buco. It's a Milanese dish which, like the French Coq au Vin, has its roots in peasant food designed to extract every godamn calorie from otherwise tough cuts of meats. I love recipes like this, because I utterly dig when, due to shifts in culture & history, what started out as peasant food transmutes into something perceived as fancy.

The other reason I decided to try my hand at his Osso Buco is that Pol adores veal. Like full blown crescendoing make-out music loves veal. This is another aspect of a lot of these cookbooks that feels dated: no one cooks much with veal anymore. Mostly I just live with the cognitive dissonance of eating meat when I'm aware of how unethically produced a lot of it is, but veal's a bridge too far for me. But I wanted to try one of his veal dishes, but with a substitution Pol himself said was okay.

Osso Buco is traditionally made with veal shanks; indeed, osso buco translates to hole in the bone, referring to the marrow round at the center of the cut. I did some googling and found I could substitute with either beef shanks or short ribs. Beef shanks are hard to find, but I've recently discovered beef short ribs and how ridiculously delicious they are, so off to Costco I went. Also, from what little I could find, it seems like veal shanks are stupid expensive.

Though I objected to and changed the order the ingredients went into the braising sauce, the sauce itself is well constructed, balanced, and complex. (It should go fond -> onions -> spices -> flour -> deglazing element -> sauce medium, which is not how the recipe is written.) There's some goofy things in the recipe, like the call for a 1/2 cup of beef gravy without an inset or other description of what exactly he means. I just used a McCormack mix for brown gravy, which is kinda basic, but I figured Pol wouldn't mind. Also I used some anchovy paste in addition to the tomato paste because that shit rules. Then I braised the whole mess in the oven for four hours.

Legit, this turned out fucking amazing. Pol's recipes tend to have a light touch, but usually recipes for this cut of meat advocate pouring off the fat at the end, which I don't do. Why would I waste the fatty goodness? But there was so much fat shed off the short ribs that I more or less had to, or the dish would have been unpleasantly greasy. The meat fell off the bone, the sauce was complex and flavorful, and everyone was well pleased. Despite the occasional fucking weird recipe, Pol absolutely knows what he's doing in the kitchen. It was nice to have such an unqualified success after a couple unqualified failures.

[rozanitamacandrew]

Su una terrazza di periferia

[yearofsimplefood]

Osso Buco, Eating Italy

[sharkspez]

Tumblr Biography: Julius Caesar 🕊️

🎖️ Emerging victorious from the civil war, Caesar became 🫵🏻 dictator of Rome. But would he use his power to ✍️ reform the republic or to make himself a 👑 king?

[fattributes]

Osso Buco alla Fiorentina

[davidwhornii-blog]

Veal Osso Buco

This simple veal osso buco recipe is braised until fork tender. Serve this classic Italian dish with Yukon gold truffle butter mashed potatoes. For this recipe, please go to:

https://creativeelegancecatering.blogspot.com/.../veal...

For hundreds more delicious recipes and mouthwatering food images, please go to:

[treecraftdiary]

Cuisine - Osso Buco

Osso Buco is an Italian dish made with veal shanks, browned and simmered with tomatoes and vegetables. Traditionally garnished with a mix of chopped raw garlic, parsley, and lemon zest.

[amstudiodearquitetura]

Pork Osso Buco Chef John's recipe for tender, braised meat cooked in tomato sauce and white wine with various herbs and vegetables is for pork osso buco with shank.