Cookaholics Bulletin Board

This afternoon, I went to Costco with a friend, and they had veal shanks cut for osso bucco. I asked, "I've always wanted to try this. If I get these, will you guys come to dinner and try it with us?" She accepted.

They've never eaten osso bucco, nor have we. So I have no idea what to expect. I just know that I opened my big mouth, and now I have to make it for company! Unfortunately (or fortunately), for just a home cook, I have earned a reputation among family & friends in over 50 years of cooking, so this had better be good. ATK has a recipe in the Family Cookbook. Frugal Gourmet has a recipe and Lydia B has a recipe. That's what I have in my books. I can pick one and just go for it, but I'd sure like some guidance.

What can ya'll tell me?

Only that you should serve it with Risotto Milanese for the full experience.

All I can say is what time is dinner? Yum, Yum, Yum. I just made this last week using a CI recipe. I usually just serve it with mashed pots & a veg. I don't remember if the recipe tells you, but I always tie it up with string for a nice presentation. If you don't tie it up it will fall apart. Report back on your success.
Kathy

I still have some in the freezer... it is an easy thing to make and I would go with the risotto (because I love it) and a sprinkle of gremolata... a mix of lemon peel an parsley (because I love it). Your guests will love you.

I used to not make risotto for guests because they were all having fun while I was stirring risotto but now I use the pressure cooker (also from CI) and I will make risotto for anyone at anytime. Test me, come for breakfast.

Mary

What to expect: everyone gets there own little pot roast that is rich and flavorful and with a lovely bit of marrow.

I just got Around My French Table and there is also in interesting osso bucco in there that looks worth a try too.

Mary

Report back!

Hi,

I'd suggest the ATK recipe. At least it has been tested.

This recipe calls for 1 1/2" thick shanks. The shanks I have purchased from Costco are thinner than that requiring a few adjustments to the recipe.

Sear the shanks only until golden brown. That may be 4 minutes on each side.

you may need a little less wine and broth. The liquid should come to the top of the shanks.

I'd check the shanks at 1 hours and 15 minutes. They will cook faster than thicker shanks.

Definitely cook this dish a day in advance and don't allow the shanks to become falling apart tender. That extra day will allow the flavors to blend and you to relax and think about that risotto. How about farro risotto, it's a lot easier than using arborio.

Good luck,
Tim

if only you lived closer

Yeah, I was playing it pretty safe with my generous offer.

Mary

You think you're safe...

The Swiss meet up... now that would be something.
I will start laying up my risotto supply.

Mary