Sunday dinner, so it was time to do something a bit more slow cooking. I opted to make Osso Bucco for the first time in many years. As usual when I get all classic and such, I look at a number of recipes first. I was surprised to find a very wide variety of Osso Bucco recipes, even ones calling themselves “traditional”… But there were some general themes. Of course I had to include carrots, white wine (a cheap chardonay), thyme, and make some gremolata. Opinions differed about whether to bake the thing or cook it on the stove, so I went with the oven (after of course braising the veal shanks and preparing the mixture). For the vegetable, I just braised some asparagus, drained the water off, drizzled with olive oil and grated “Traffic Jam Old Fogey” cheese — a very sharp, aged gruyere-style cheese from Detroit.
Previous dinner posts from lryter
- Honeymoon Cocktail - April 5th, 2012
- Dungeness Crab - August 24th, 2011
- Messy Maguro - August 15th, 2011
- Grilled Mediterranean Sea Bass Provençal, Squid Ink Risotto, Fried Sage Leaves, with Kale/Grana/Candied Pecan Salad - August 2nd, 2011
- Lamb Shank with Ancho Honey Glaze - March 8th, 2011
I often do recipe comparisons and then go with the combo that sounds the best or that I can adapt to what I have at hand.
Can’t beat an old classic, especially one so nicely prepared.
Oooh…how did I miss this one! Looks and sounds wonderful. I am going to hit the Osso Buco trail when winter sets in a little more !