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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.
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Oh, geez...

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).
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.
quote:
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. Wink

Love Osso Bucco, just never tried it myself. Eek Smile


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
quote:
Originally posted by GlennK:
quote:
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... Big Grin
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? Big Grin
quote:
Originally posted by winetarelli:
quote:
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'
Last edited by winetarelli
quote:
Originally posted by bez780:
sounds great,

if i may,

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!
Cool
ps remove bay leafs


Yes, yes. Remove the bay leaves before serving. And sometimes you do need to add a little flour to thicken the sauce, depending upon situation. I've never used a stick blender on the sauce, but that doesn't sound like such a bad idea (as bez said, whether or not you do this, remove the bay leaves first).

Also, my '1 squre inch' of lemon rind is a generous amount... make that "slightly less than 1 square inch" -- updated in my recipie...

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