Osso Bucco, any tips

No tips besides be ready to stand there and watch the risotto cook the entire time. It is one dish that teaches you how to watch the pan and ingredients inside and really see what is happening and then adjusting heat or adding liquid. Not hard though.

If it were me, I'd cook the osso bucco the day before I intended on serving them. Give the meat time to cool overnight in the cooking liquid to ensure they are tender, moist, & flavorful. It's real easy to reheat them.

Season the shanks liberally with salt 30 minutes to an hour before cooking. This allows the salt to penetrate the meat, causing it to be better seasoned.

Don't coat them in flour before searing. I've always thought that this was an unnecessary step, especially if you know how to thicken a sauce with a roux. Just make sure the shanks are really dry & you don't overcrowd your pan.

Truss them with butcher twine. If thick enough, the two lengths of butcher twine around the circumference of shanks. This will help maintaining their natural shape.

Don't cook them too fast. Preheat your oven to 285°F. Most recipes call for a temperature between 300-325°F but these temps cause too much convection which can cause the shanks to break apart during cooking. Start checking for doneness at the 3 hour mark.

This is a marathon, not a sprint so take your time.

Veal right? Sometime people get pork shanks and call it Osso Bucco, which is a travesty. As mentioned, tie with twine. Sear in hot dutch oven to get brown. Sautee down vegs - carrot, onion, celery. Add stock, tomato paste, red wine (a good red wine), braise for 2 1/2 - 3 hours. Make a gremolada, if you like. Enjoy.

I used dry aged veal from Porter Road. Got each pack for around $15-16 I think it was, 2 pieces per pack. I really enjoyed it. I did undercook the risotto a smidge, and I could have let the veal get a little more tender but I thought I had good timing and didn’t want the risotto to sit too long. I really need to check this Kitchenaid oven calibration cause something is off with it. All in all, a very enjoyable meal. I was satisfied with my attempt at recreating a meal from Irenes in Nola. Definitely could have done a better job plating the food, is what it is.

The stock is for a smoked chicken gumbo tomorrow.

I looked at her recipe and noticed she was one of the few that used lemon zest. I added it to my plate, a couple others did not. I thought it made quite the impact.