30
Jan
13

Osso Buco or Baked Marrow Bones

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.

Osso Buco / baked Marrow Bones

The recipe calls for seasoned flour coating before browning. I mixed flour           with salt and pepper in a container.

container with seasoned flour

Now place several pieces of the beef in the container with room to spare.

Cover and shake till well coated.

browning the Osso BucoOsso Buco browning in oilIn 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.

browned OssoBuco in a crock

Sauteing onions  Brown some diced onions in the dripping from the beef.

 added onions

Add the onions to the pot.

adding broth

added diced tomatoes

Add broth, about 1/3 covering the beef, then diced tomatoes.

in oven for about 2 hours

Place in an 300 degree oven for about 2 hours.

cooked Osso Buco

when done let cool and refrigerate. This is a meal that’s better the following day after refrigerated.

refrigerated Osso Buco

The following day, remove the congealed fat. Save and refrigerate it for other uses like sauteing.

reheated Osso Buco

reheated Osso Buco 2

Reheat and serve.

serving suggestion

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.

the remenants

My compliments to the chef !!!!!


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