I had this in an Italian restaurant some years ago, it was absolutely outstanding. I have contacted the restarant regarding their recipe and they do not have a record of it (gone with the chef who made it). I am purchasing some lamb osso bucco (2" pieces cut from the hind shank) to make this. OK chefs, What type of wine should I use in the cooking process ?
Thanks
"You throw a rock, I'm going to throw a concrete block back"
Originally posted by PurpleHaze: I'm with Aires. CdR in the pot and CdP in the glass. I also associate ossobuco with veal.
PH
I usually associate it with veal also but it after having it I will admit it works extremely well with lamb hindshanks cut in the same style also. Would you use a Village CdR ?
"You throw a rock, I'm going to throw a concrete block back"
I have made this dish a numerous amount of times and have had great success using a merlot with the braise. Use the wine to deglaze, and reduce down by half prior to adding your stock. I will usually accompany with a spinach, parmesan, and sun dried tomato risotto. A St. Emilion accents this dish nicely.
"Wine is considered with good reason as the most healthful and the most hygienic of all beverages." ~Louis Pasteur 1822-95
Posts: 61 | Location: Manhattan Beach, Ca | Registered: Jan 27, 2008
This is what I have on hand: 2005 Veneur CdR Villages 2006 Veneur CdR Reserve 2004 Santa Duc CdR Villages 2005 Mordoree Lirac La Dame Rousse 2005 St. Cosme Les Deux Albion
I would rather use what I have on hand but I also realize they are the "larger" scaled size of your "basic" CdR...any additional input would be appreciated.
"You throw a rock, I'm going to throw a concrete block back"
I'd say that the wine would depend on the style of preparation: If you're going for a French style, ie, provencal herbs, red wine, veal/brown stock, I would agree with a CdR. If on the other hand you're going with a more Italian/Tuscan style, with a sauce that contains tomato, and/or maybe capers, olives, sundried tomatoes, etc, I would use a simple Chianti, with should have touch more acidity.
Originally posted by Veni Vidi Vino: I'd say that the wine would depend on the style of preparation: If you're going for a French style, ie, provencal herbs, red wine, veal/brown stock, I would agree with a CdR. If on the other hand you're going with a more Italian/Tuscan style, with a sauce that contains tomato, and/or maybe capers, olives, sundried tomatoes, etc, I would use a simple Chianti, with should have touch more acidity.
Definitely French style Inky.....the Italian style sounds disgusting. Adding capers to Lamb seems like overkill...I never salt lamb (but that's just me)
If you've never had lamb shanks with a well-made caponata style sauce you don't know what you're missing. These preparations don't have to be in-your-face heavy-handed affairs. There's something to be said for subtlety and balance.
What VVV said but maybe a Rosso di Montalcino in the glass, or maybe even a Vino Nobile or Chianti Classico. And I serve my veal shanks with polenta or mashed spuds, not risotto. That rich sauce needs something to mop it up with.
Posts: 170 | Location: St. John's, Newfoundland | Registered: Mar 04, 2006
A good Villages is for drinking.
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