- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Making Osso Bucco for the first time. Recommendations?
Posted on 12/19/21 at 8:11 am
Posted on 12/19/21 at 8:11 am
I'm taking the next few weeks off from work so I've decided to cook some things off my bucket list.
Osso Bucco is the first on the menu. My first challenge is going to be finding 4-5 beef shanks worthy of the task. I'm guessing a meat market is the way to go?
Any suggestions on how to season them? Pairings?
Osso Bucco is the first on the menu. My first challenge is going to be finding 4-5 beef shanks worthy of the task. I'm guessing a meat market is the way to go?
Any suggestions on how to season them? Pairings?
6
Posted on 12/19/21 at 8:20 am to TideSaint
Posted on 12/19/21 at 8:37 am to TideSaint
Pork shanks might be easier to find and I think, better tasting than beef shanks.
Veal shanks would be the best but are ridiculously expensive for what used to be thrown away.
Veal shanks would be the best but are ridiculously expensive for what used to be thrown away.
Posted on 12/19/21 at 9:27 am to TideSaint
If you're going to invest the time and effort into making Osso Bucco, do it right and use veal shanks.
Posted on 12/19/21 at 9:29 am to Darla Hood
quote:
Coincidentally, I just watched this yesterday.
I did too.
His video provided the inspiration.
Posted on 12/19/21 at 9:30 am to ruzil
quote:
Veal shanks would be the best but are ridiculously expensive for what used to be thrown away.
How expensive are we talking here?
I planned on making this for the wife and kids, but if it is extremely pricey I may hold off until we have our friends come over for a nice dinner.
Posted on 12/19/21 at 9:58 am to jabanese
quote:
If you are in Baton Rouge, Calandro’s usually has them.
I live North of San Antonio between New Braunfels and Boerne.
A new meat market about a mile from my house opened up last month. Going to see what they have this afternoon.
quote:
If I recall correctly, they are around $15 per pound.
Not terrible, but definitely something I may save for our couples dinner with friends.
Posted on 12/19/21 at 10:01 am to TideSaint
You have a few weeks off, try ordering veal if your local meat market can't get it.
You can buy veal from Wild Fork.
The video Darla posted is good technique. A few tips:
Do not sear them too hard. High heat can break the collagen tendons holding the meat to the bone. He did a good job if this. The flour helps promote browning and trussing them helps keep them together.
Do not braise them too hard, High heat can break the collagen tendons holding the meat to the bone. He recommended 400°F for oven temp, I'd lower that to 325°F.
Plan on eating them the next day. I like to let the meat in my braised dishes rest in the braising liquid over night. I feel the meat tastes better and retains more moisture. Follow proper cooling and storing guidelines, of course.
I'd replace the beer with red wine (white if using veal) and add a bay leaf to the braise.
Make gremolata to serve with your ossobuco.
Post a thread so we can follow along!
You can buy veal from Wild Fork.
The video Darla posted is good technique. A few tips:
Do not sear them too hard. High heat can break the collagen tendons holding the meat to the bone. He did a good job if this. The flour helps promote browning and trussing them helps keep them together.
Do not braise them too hard, High heat can break the collagen tendons holding the meat to the bone. He recommended 400°F for oven temp, I'd lower that to 325°F.
Plan on eating them the next day. I like to let the meat in my braised dishes rest in the braising liquid over night. I feel the meat tastes better and retains more moisture. Follow proper cooling and storing guidelines, of course.
I'd replace the beer with red wine (white if using veal) and add a bay leaf to the braise.
Make gremolata to serve with your ossobuco.
Post a thread so we can follow along!
Posted on 12/19/21 at 10:07 am to BigDropper
quote:
Do not sear them too hard. High heat can break the collagen tendons holding the meat to the bone. He did a good job if this. The flour helps promote browning and trussing them helps keep them together.
Do not braise them too hard, High heat can break the collagen tendons holding the meat to the bone. He recommended 400°F for oven temp, I'd lower that to 325°F.
Plan on eating them the next day. I like to let the meat in my braised dishes rest in the braising liquid over night. I feel the meat tastes better and retains more moisture. Follow proper cooling and storing guidelines, of course.
I'd replace the beer with red wine (white if using veal) and add a bay leaf to the braise.
Make gremolata to serve with your ossobuco.
Thanks for the tips.
quote:
Post a thread so we can follow along!
I'll try. If it is a disaster I don't want anyone to know.
ETA: $11.48 for two veal shanks in your link. That's a pretty great deal, right?
This post was edited on 12/19/21 at 10:12 am
Posted on 12/19/21 at 10:10 am to ruzil
quote:
Veal shanks would be the best but are ridiculously expensive for what used to be thrown away.
I’ve used oxtails before. Veal is better but the price difference is pretty wide right now, and the dish worked.
Posted on 12/19/21 at 10:33 am to TideSaint
Where do you live ? Most small grocers can order them for you. Whole Foods usually has them too.
Also, I think it’s extremely important to chop your carrot , onion and celery as close to the same size as possible. I add my garlic just before putting it into the oven, as opposed to when I sauté the carrot , onion , and celery. I never use any type of bell pepper.
Also, I think it’s extremely important to chop your carrot , onion and celery as close to the same size as possible. I add my garlic just before putting it into the oven, as opposed to when I sauté the carrot , onion , and celery. I never use any type of bell pepper.
This post was edited on 12/19/21 at 10:37 am
Posted on 12/19/21 at 11:12 am to Darla Hood
quote:
Coincidentally, I just watched this yesterday.
I watch Sam sometimes too. Sometimes his quirkiness is too much for me.
Posted on 12/19/21 at 11:16 am to pochejp
Just left the local meat market by my neighborhood.
Got 8 pounds of beef shank for $35. Paid $4.49 a pound.
Got 8 pounds of beef shank for $35. Paid $4.49 a pound.
This post was edited on 12/19/21 at 11:19 am
Posted on 12/19/21 at 1:39 pm to pochejp
quote:I can see that. I’ve watched only a half dozen or so and enjoy him.
I watch Sam sometimes too. Sometimes his quirkiness is too much for me.
Posted on 12/19/21 at 4:08 pm to Darla Hood
I make this a couple times a year using Venison. Search Broken Arrrow Ranch Venison Osso Buco. Also, John Folse has a great venison recipe in his book "After the hunt". This is one of my all-time favorite meals. I serve it over polenta. With a bold, hearty red wine.
Posted on 12/19/21 at 4:22 pm to Darla Hood
Haha I also just watched that and was trying to find some shanks for this week.
Posted on 12/19/21 at 4:23 pm to pochejp
Yeah I’m not crazy about him either, but he does seem to cook some good food.
Posted on 12/19/21 at 5:39 pm to RedDirtPoke
Go eat Osso Bocco at Gennaros at Canyon Lake....thank me later...
Posted on 12/19/21 at 5:45 pm to daberryballer
You can get Veal Shanks at HEB central market and probably the HEB at 1604 and Blanco has them....use the recipe from Emeril Lagasse its easy to make and you will impress yourself....also mushroom rossito is great with Osso Bocco....happy eating
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News