Saw lamb shank at a good price yesterday while buying ingredients for Kenji’s mapo tofu (which was delicious), so decided to do osso buco on a whim today. It was cold and rainy, so it was perfect.
I skipped the can of tomatoes, but instead did a tablespoon of tomato paste and three seeded and diced Campari tomatoes. If I were to do it again, I still would’ve skipped the can of tomatoes but probably done even less of the tomato paste. I do the paste after caramelizing the soffrito (same thing as mirepoix–not sofrito, which is Spanish and has peppers). I fry the paste for a couple minutes in hot oil before mixing into the soffrito and deglazing with wine before continuing to build the sauce.
I also skipped the parchment “lid” during the braise and just left my Dutch oven lid cracked open, checking it even once in a while. I adjusted the lid more toward closed halfway through because the sauce was reducing too fast, and I had to add some more broth. I closed the lid completely the last 30 min or so to build up the steam because I didn’t think the meat was tender enough yet (little trick from smoking BBQ). I let the whole Dutch oven just sit closed for another 30 min while I made risotto. Meat came out perfect.
TopATheMorninToYew
Damn that looks good. Well done.
tapfc2
What recipe is this? Isn’t osso bucco veal shanks?
5 Comments
Saw lamb shank at a good price yesterday while buying ingredients for Kenji’s mapo tofu (which was delicious), so decided to do osso buco on a whim today. It was cold and rainy, so it was perfect.
I skipped the can of tomatoes, but instead did a tablespoon of tomato paste and three seeded and diced Campari tomatoes. If I were to do it again, I still would’ve skipped the can of tomatoes but probably done even less of the tomato paste. I do the paste after caramelizing the soffrito (same thing as mirepoix–not sofrito, which is Spanish and has peppers). I fry the paste for a couple minutes in hot oil before mixing into the soffrito and deglazing with wine before continuing to build the sauce.
I also skipped the parchment “lid” during the braise and just left my Dutch oven lid cracked open, checking it even once in a while. I adjusted the lid more toward closed halfway through because the sauce was reducing too fast, and I had to add some more broth. I closed the lid completely the last 30 min or so to build up the steam because I didn’t think the meat was tender enough yet (little trick from smoking BBQ). I let the whole Dutch oven just sit closed for another 30 min while I made risotto. Meat came out perfect.
Damn that looks good. Well done.
What recipe is this? Isn’t osso bucco veal shanks?
Looks delicious nice work!!
Wait til you see his plasma screen tv!