After purchasing a package of beef Osso Buco from the Warehouse club I looked for a recipe. Of course there were many variations. Some boiled, some braised, and a myriad of different ingredients to cook with them. Not having prepared Osso Buco before, I opted for a basic recipe. One that would highlight the meat, a recipe that didn’t over power the beef with other flavors. A basic recipe from the “Joy of Cooking” gave me a start.
The recipe calls for seasoned flour coating before browning. I mixed flour with salt and pepper in a container.
Now place several pieces of the beef in the container with room to spare.
Cover and shake till well coated.
In oil, or a combo of butter and rendered bacon fat brown the beef till well brown and crispy.
Remove the beef to your cooking pot.
Brown some diced onions in the dripping from the beef.
Add the onions to the pot.
Add broth, about 1/3 covering the beef, then diced tomatoes.
Place in an 300 degree oven for about 2 hours.
when done let cool and refrigerate. This is a meal that’s better the following day after refrigerated.
The following day, remove the congealed fat. Save and refrigerate it for other uses like sauteing.
Reheat and serve.
Serving suggestion..
The flavor of the beef is second to none. I would have a hard time choosing between a porter house steak and Osso Buco. The taste is very similar to beef short ribs. The meat is tender and succulent with out being over cooked. The fat is stratified though the shanks to lend flavor and texture. Diners beware, this is not the easiest cut of beef to eat. Due to the bone structure, you can use a short paring knife to get all the meat. Or at the risk of an appearance of being a savage, pick it up like a rib and gnaw at it ! Now, over cooking this beef so the meat falls from the bone, would take away from the texture of this piece of meat in my opinion.
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