Comments on: A Savory Braise

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By: The "Hungry" Hubby

The "Hungry" Hubby — Tue, 30 Nov 1999 06:00:00 +0000

Osso Bucco reminds me of 2 things: A fish called Wanda, where Kevin Kline spoke of Italian food to seduce his lady and 2nd, how much I did not care for it when I was working as a waiter in an Italian restaurant! Now, I have a 3rd; how much I like what my wife cooks in our own kitchen! It is absolutely fantastic!! It is perfect for fall-winter time where it's cold outside.

By: joey

joey — Tue, 30 Nov 1999 06:00:00 +0000

Osso buco is one of the dishes my mom makes and now me too This is definitely a favorite in our family. And I feel your bone marrow love…my dad and I used to fight over it! I also did the "blowing the hole" bit to get the marrow out Bone marrow is one of life's great pleasures!

I do use garlic in my osso buco. I also add lemon and orange zest, as well as fresh orange juice…it really adds a great dimension that the gremolata picks up perfectly If you want to see the recipe it's here: http://80breakfasts.blogspot.com/2005/09/osso-buco.html

By: Veron

Veron — Tue, 30 Nov 1999 06:00:00 +0000

Thanks Joey, heading over to your site now!

By: kevin

kevin — Tue, 30 Nov 1999 06:00:00 +0000

Veronica,
I know exactly what you mean about the marrow -- it's an extraordinary treat.

By: Steven

Steven — Tue, 30 Nov 1999 06:00:00 +0000

It's such a comforting dish this. I love using osso bucco and lamb shanks in the cooler months. And the gremolata adds another dimension to the dish.

By: T.W. Barritt

T.W. Barritt — Tue, 30 Nov 1999 06:00:00 +0000

My mouth waters just reading your descriptions! I love lamb, and the herbs sound heavenly!

By: Daniel Estridge

Daniel Estridge — Tue, 30 Nov 1999 06:00:00 +0000

When you get around to making osso bucco with veal shanks, try including both garlic and anchovie in your gremolata. That is the traditional composition in the Milanese tradition and imparts a much (struggling for words here) deeper tone to the overall composition. It's the juxtaposition of the brightness of lemon and parsley with the deep foundation of garlic, salt, and sea that make the whole thing. If you want a good basic recipe for this, take a look at Ada Boni's classic Italian Regional Cooking (pg 47). A great resource for your library in any case.

I also think you'll find you don't need all that extra flour to achieve the desired weight and consistency in your sauce. The dredging flour and gelatin in the bones (especially if you're doing the lamb shanks with joints in tact) provide adequate heft.

For a lamb-optimized variation, you can consider substituting cilantro for the parsley.

By: quiapo

quiapo — Tue, 30 Nov 1999 06:00:00 +0000

This is a signatue dish in our family, and my son & I have the exclusive licence to prepare it. We use veal shanks and white wine and we add lemon zest to the pot, as well as to the gremolata. We also put in a few anchovies and a touch of balsamic, for added richness.
The recipe works well too for braised ox tail, but then we use red wine as the only liquid (no stock)