windsor
Registered: Nov 03, 2006
Posts: 40
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| | April 13, 2009 at 11:34 AM | Reply with quote | #1 |
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I always though this was a slow cooking kind of dish. Silver Spoon Cookbook has half-hour recipes. Your comments and perhaps your favorite version?
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I love good food and am especially good at washing up after a delicious meal requiring every pot and pan in the kitchen.
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Chef
Moderator
Registered: June 13, 2006
Posts: 169
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| | April 22, 2009 at 12:39 AM | Reply with quote | #2 |
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My personal take on Osso Bucco is that it should be SLOW cooked, succulent and falling-off-the-bone tender. The cooking method I prefer is good old fashioned braising == wherein aromatic vegetables (onions, celery and carrots) are lightly browned and arranged in a deep dish heavy casserole. The veal shanks and/or shins are cut (sawed) into 2 & 1⁄2 inch pieces, then dusted with seasoned flour and browned in olive oil in a heavy skillet, an then placed on top of the vegetables in the casserole.
Next, beef or veal stock is added to cover, along with a fresh bouquet garni and a cup of canned drained tomatoes, plus a fillip of red wine or a fortified wine such as Madeira. The casserole is then covered and and placed in a pre-heated 350°F oven for about one and one-half hours, basting occasionally.
[/B]One of the great gustatory pleasures of Osso Bucco is the wonderful aromas which fill the house as a preview and to titillate the appetites of assembled guests who will soon grace the table.[/B]
The traditional garnish for Osso Bucco is to sprinkle a liberal amount of Gremolata on top of the finished casserole. {Gremolata is a mixture of grated fresh lemon zest, chopped fresh garlic and a generous amount of chopped fresh parsley.}
Osso Bucco is usually accompanied by Risotto alla Milianese or plain buttered pasta.
PS:
I HEREBY SHARE WITH YOU A WELL GUARDED CHEFS' SECRET USED JUDICIOUSLY BY OLD WIZENED EUROPEAN CHEFS FOR MANY YEARS TO MAGICALLY SEASON BY TITRATION SO TO CORRECT, AND FORTIFY SAUCES, STEWS, GRAVIES, AND SOUPS.
PPS:
"To season by titration" means to adjust and produce a desired flavor endpoint by the incremental addition of seasonings to a product. (From the French word titer: “The minimum needed to achieve a particular result.”)
IT FOLLOWS THEN THAT A GOOD COOK must have patience, skill, a keen palate and use careful judgment in order to properly season food. This is the essential component of the expression “culinary art.”
La Cuisine C’est une Question de Goût
(Gastrique au Vin Rouge)
2 Quarts Ruby or Tawny Port Wine
2 Quarts Burgundy Red or Zinfandel Wine
1 & 1⁄2 lbs of granulated sugar
Place all ingredients into a HEAVY copper TIN-LINED pot.
Bring to a boil and stir until sugar is dissolved.
Continue to boil GENTLY until reduced to the consistency of Maple Syrup.
(BE CAREFUL NOT TO BURN OR CARAMELIZE THIS PRODUCT)
Store in a glass lidded jar.
NOTA BENE: RECIPE MAY BE HALVED OR QUARTERED; HOWEVER, BEAR IN MIND THAT ONCE A GASTRIQUE AU VIN ROUGE IS MADE, IT WILL KEEP INDEFINITELY IN A LIDDED GLASS JAR AT ROOM TEMPERATURE
This concoction is best used to uplift by careful titration and to judiciously correct stews, soups and sauces that are weak or for whatever reason need a flavor boost
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