Osso Bucco

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Osso Bucco

Postby Pepper Pig » December 15th, 2017, 5:54 pm

I’m planning on serving this for guests over the festive period. I’ve made various recipes over the years but would like to take a straw poll. With or without tomatoes?
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Re: Osso Bucco

Postby Catherine » December 15th, 2017, 6:32 pm

Without
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Re: Osso Bucco

Postby Ratatouille » December 15th, 2017, 7:43 pm

With :D
Je pense, donc je suis. - Decartes
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Re: Osso Bucco

Postby Pepper Pig » December 15th, 2017, 7:46 pm

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Re: Osso Bucco

Postby suffolk » December 15th, 2017, 7:48 pm

With :chops:
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf
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Re: Osso Bucco

Postby earthmaiden » December 15th, 2017, 9:53 pm

"(She explains that "the flavour of a gremolata would be swamped by a tomato-based sauce … and [a] delicate saffron-based risotto could not survive alongside an osso buco with a strong tomato flavour.")"

My thoughts exactly - but I have never made it.
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Re: Osso Bucco

Postby Catherine » December 15th, 2017, 10:55 pm

My thinking is that without lets it stand out as a different dish. With makes it too similar to any other tomato/meat dish
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Re: Osso Bucco

Postby suffolk » December 16th, 2017, 9:14 am

I have Marcella Hazan's Classic Italian Cookbook and its companion The Second Classic Italian Cookbook from the 1970s and they're my 'bibles' for Italian food ....... in the first MH gives Ossobuco alla milanese which is cooked in a slow oven with tomatoes and other vegetables which she recommends serving with a simple saffron flavourred Risotto alla milanese (not as a separate course) although she does give other suggestions such as Gnocchi di patate al gorgonzola or Pisellini alla forentina and followed by a green salad.

In the second book she gives the recipe for Ossobuchi in bianco which she describes as a very different dish from the above, with the slices of shin being cut more thinly and cooked entirely on the top of the stove with no vegetables, not even a shallot; just some chopped lemon peel and parsley added at the end and her menu suggestions are quite different to those for the Milanese dish.

I've cooked and enjoyed both, but I enjoyed the recipe with tomatoes the most :chops:
“One cannot think well, love well, sleep well, if one has not dined well.”
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Re: Osso Bucco

Postby StokeySue » December 16th, 2017, 3:50 pm

Last time I made it I more or less followed Felicity's recipe
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Re: Osso Bucco

Postby Pepper Pig » December 16th, 2017, 4:37 pm

Thanks all. Of course it will all depend on how easily I can get the veal. Supply is a bit erratic round here but I know Selfridges usually have it.
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Re: Osso Bucco

Postby suffolk » December 16th, 2017, 4:49 pm

Waitrose often have British rose veal and are happy to order it in ...... at least, our local one is :D :tu:
“One cannot think well, love well, sleep well, if one has not dined well.”
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Re: Osso Bucco

Postby Pepper Pig » December 16th, 2017, 6:15 pm

Our small one stocks it, the large posh one doesn’t. :rolleyes:
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Re: Osso Bucco

Postby Seatallan » December 17th, 2017, 12:35 pm

Late to the party but with, with, with.... ;)
Food, Felines and Fells (in no particular order)
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Re: Osso Bucco

Postby WWordsworth » September 8th, 2018, 9:14 am

I bought some veal shin at the farm shop this morning.
Never cooked it before but Felicity's osso bucco will be served tomorrow evening.
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Re: Osso Bucco

Postby Ratatouille » September 8th, 2018, 12:53 pm

Enjoy !

It is something we have fairly regularly as long as i can lay my hands on rose veal - so tasty especially the marrow in the middle!
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Re: Osso Bucco

Postby WWordsworth » September 9th, 2018, 7:11 pm

Gosh, that was delicious.
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Re: Osso Bucco

Postby suffolk » September 9th, 2018, 10:04 pm

Deeply envious. A favourite here :chops:
“One cannot think well, love well, sleep well, if one has not dined well.”
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Re: Osso Bucco

Postby Badger's mate » September 10th, 2018, 8:07 am

Same here. Always order it if it's on the menu or buy it if I see it for sale.
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Re: Osso Bucco

Postby karadekoolaid » September 10th, 2018, 10:12 pm

Pellegrino Artusi ( " L´Arte di Mangiar Bene" - 1890, or thereabouts) says:
" Add the osso buco to a mirepoix made with minced onion, celery and carrot, and add a knob of butter. Season with s & p. Let it cook a while and then add more butter and some flour, to brown the meat. Now cook with water and tomato passata. Add a little lemon zest and some minced parsley to serve"
Accompany, of course, with Risotto ala Milanesa.
" Bite off more than you can chew, then chew like Hell!"
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