With the weather cooling in the northeast, I was thinking of making osso bucco next weekend. I've made it before with either a cheap merlot or cabernet sauvignon. This Dolcetto tasted alright and was very fruity with a tiny bit of acidity and tannin. I can't tell if it will mess up the dish. I appreciate any thoughts.
Posts: 1421 | Location: New Jersey | Registered: Aug 05, 2007
Dolcetto, generally, is an *excellent* wine for braising red meats.
My traditional Osso Bucco uses white wine, but there are deffinitely recipies and styles of it that call for red instead. Dolcetto would be high on my list of red wines to use. Great choice.
"What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields
Well, for starters, I cannot say for sure that I have ever used Italian Pinot Grigio (I never buy it), though the grape must have mades its way into an Osso Bucco of mine at sime point. Over the years, I've used Sauvignon Blanc, dry Riesling, Whatever the Hell is in Bonny Doon "Big House White", Pinot Bianco, various Italian white blends such as one made by Icardi...
Basically, decent, dry, with moderate fruit levels, unoaked (or very little oak).
"What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields
Great feedback, winetarelli. Thank you. As DoubleD states, with Autumn fast approaching, this thread has got me thinking that I'd like to try my hand at this.
Dolcetto would be a decent choice, however what are you looking for in a braising wine? Low tannin, high acid and a good bit of fruit, the very definition of Barbera.
And why the need to wait until fall? We have osso bucco about once a month all year long. Serve with some saffron risotto and a nice Barolo, a match made in heaven.
Remember to always aim high, that way you won't get any on your shoes.
Originally posted by KSC02: Great feedback, winetarelli. Thank you. As DoubleD states, with Autumn fast approaching, this thread has got me thinking that I'd like to try my hand at this.
Love Osso Bucco, just never tried it myself.
I love this type of food this time of year as well. The weather here has been, surprisingly, very fall-like, which is a very nice change from last year where it stayed in the 90s through most of October. As a result, I am braising some lamb shanks in a couple of weeks for my b-day. I know it's not traditional osso bucco, but I have a great source for all things lamb. I can't wait. I am opening some Chateauneuf and maybe an '01 Spinetta to celebrate. Here is what I am making: Clicky
Posts: 1570 | Location: NC | Registered: May 01, 2007
I suppose Dolcetto may be appreciable with Ossobuco (!). Last time I enjoyed very much a Valtellina Superiore Inferno (Nebbiolo 100%) with Ossobuco, a perfect match in my opinion .
Apottina drinks with http://www.enoteca.marcocostantini.com
Originally posted by DoubleD: We promise to not pull a Bella on you.
Oh I'm going to run it over with my car for sure...
And substitute tofu for the veal shanks because its less calories and you are ethically opposed to using veal. Then write back to say the recipe didn't taste good?
Posts: 1421 | Location: New Jersey | Registered: Aug 05, 2007
Had veal Osso Bucco recently, braised with a Pinot Grigio. Drank a 2003 Masi Toar, 100% Corvina and some other native grape. Tasted like a rich Valpolicella Superiore. Good match. I also agree that a basic Nebbiolo or Valtellina (better) would be my #1 choice with veal Osso Bucco.
Posts: 220 | Location: St. John's, Newfoundland | Registered: Mar 04, 2006
I disagree. Cotes du Rhone does not work for me. You need an Italian here. Some Italian Pinos are rich enough to cut it with Osso, even some Oregon Pinos. That is my choice, but it's all about your style
Alcohol...a perfect drug, but a terrible food
Posts: 761 | Location: Philadelphia, PA | Registered: Nov 15, 2001
Originally posted by GlennK: DVD & Winetarelli, I’ve tried to make Osso Bucco a couple times and it came out very average. Care to share you recipes?
I'll post later today or tomorrow. Not enough time to type it all out right now... but its coming!
I based my recipie originally off of Marcella Hazan's recipie in the Essentials of Classic Italian Cooking or something along those lines. Now I just eyeball everything, but I'll try to be as precise as possible.
For two hungry people Ingredients:
-Veal shanks; about 1 1/2 inches thick, 2.5ish lb (remember there is a lot of bone in those), tied with twine to keep the meat on the bone
-finely chopped carrot and celery; 1/2+ cup each
-finely chopped onion; a little less than a cup
-3 - 4 tablespoons of butter
-4 medium cloves of garlic, minced
-a little less than 1 square inch of lemon peel with all the white pith removed, cut into strips
-EVOO
-Flour
-bottle of white wine (generally I use a SB, but note my comment above)
-Dilluted (50%) chicken stock or veal stock... less than 1 cup
-canned crushed tomatos without any additional flavorings (eg. no added basil, oregano, etc); about 1 - 1 1/2 cups.
-the leaves from 1 full sprig of fresh thyme, minced
-1 1/2 - 2 bay leaves
-2 - 3 sprigs of itaian flat parsley, chopped medium -coarsely
-fresh pepper
-salt
Cooking
I. Preheat oven to 350 degrees
II. Use flat bottomed (with lid) sautee pan (or I guess some stock pots would work, too) wide enough to get all the veal in one layer (horizontally). Sautee carrots, onion, celery in the butter over medium heat until onion is translucsent. Add garlic and lemon rind., sautee a few more minutes and then remove from heat. (Don't let garlic brown.)
III. Salt and pepper the veal shanks and dredge the veal shanks in flour and, in a seperate frying pan, brown over medium-high or high heat in the EVOO. Brown on all sides. Remove them from the pot and put them over the mirepoix.
IV. Pour out most of the oil into your sink. Deglaze the pan with some white wine over medium heat and add the result to the pot with the veal and mirepoix.
V. Add the stock, tomatoes, parsley, thyme, bay leaves, and a little more salt and pepper. Stir. Add additional wine such that the veal is 2/3 to 3/4 submerged in liquid. Stir. Cover. Put in oven.
VI. Cook at least 2 1/2 hours, coming back every 30 - 40 minutes to turn the veal. If, before you think the veal is 30 minutes from beng done, the liquid drops below the 'half way' mark on the veal, add more wine or a little water, but not too much at any one time. The veal should be very tender when done. There is no reason not to let it cook for 3+ hours...
VII. Serve. If the pot juices are too thin, you can reduce on the stove and add a tiny bit of flour to thicken as needed. Otherwise, just pour 'em over the veal 'as-is'
This message has been edited. Last edited by: winetarelli,
"What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields
Indeed that does sound delicious. They have Osso Bucco as a special at the country club I work at sometimes. I'm going to ask the chef how he prepares it. I've had people at offlines order it and have had the dish several times myself. I just assumed they used a red wine so I'm gonna find out their recipe.
Posts: 5166 | Location: minneapolis minnesota usa | Registered: Dec 17, 2003
when the veal is done, i remove it from the sauce then use a stick blender or just a blender! after this most of the time you will not need something to thicken it! just my two cents! ps remove bay leafs
