I've seen quite a few recipes for osso bucco, but the major differences were with the cooking liquid. I've seen them with either some red wine or white wine or no wine and/or stock, either chicken or beef.
The bouquet garni is probably what will change more the taste. Thym, leek, garlic, parsley, bay leaf, any various combinations.

Is there anything else that could make a big difference?
After trying a number of different pairing combinations, I found that it's most important to match the sauce/topping that is applied to the Osso Bucco. The sauce we had friday night was carrot based and had a certain degree of sweetness. The best match was 1995 Tommasi Amarone Classico, although a lighter Amarone it had a smooth mellowness and sweetness that was more appropriate than a monsterous Amarone in the 1997 Masi.
I will vote once again for Amarone after having Osso Bucco this weekend. Other wines styles at the dinner were Barbaresco, Cabernet and Merlot based Supertuscans and Barbera. Both Amarone's were wonderful matches but I liked the 1998 Dal Forno Valpolicella Classico best of all. It was not your typical Valpo.

This is my take on Osso Bucco. It's a 2-3 day thing.

Day 1
Season shanks overnight in nutmeg, salt n' pepper
Prep Mirepoix (carrots, onions, celery)

Day 2
Sear Shanks
Drain out pan of excess oil
saute mirepoix, season w/ a little s&p
deglaze w/ white wine
add seared shanks back to pot
add chicken stock
add tomato sauce
add bouquet garni (parsley, thyme, bayleaf)
make sure the shanks are covered
taste for seasoning
cover pot, toss in oven at 325 for 2 hours or so until tender.

When done, let it cool down. preferably overnight. let the shanks stay in the liquid. When you wanna eat. Heat the shanks in the liquid so you can remove them. Then strain the liquid to get the mirepoix and herbs out. Add the shanks back to the liquid and bring it up to temperature. If sauce needs reducing, reduce it. Correct any seasonings, and you should be good to go.

adendum: garlic, forgot about that. Smile

AIM: Drunken Mariachi

[This message was edited by DJ Hombre on Jan 26, 2004 at 06:32 PM.]
not waste the veggies put in a blender or stick blender spoon over. remove bayleafs and tyme i woul set the veggies in pan then veal after you saute a bet with stock too cover and fresh pelled tomatoes an deseeed.
i also like to s&p some flour an dust the veal shanks be for searing to help thicken the sauce why waste any thing (the rustic way)
but that just me. Cool

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