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Old 01-19-2007, 10:08 AM   #1
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Osso Buco & Risotto alla Milanese (w/Gremolata)

Tried this classic pairing once before and it came out "ok". Over the past couple years I've been saving recipes and clippings for different versions and I'm going to try another batch this afternoon.

I just went through the past threads and picked up some great tips. Can anyone share any secret tips or ingredients that they feel "makes" this dish? Perhaps just a story?

Anyone remember Julia and Jacques making their version together? I almost died laughing when I watched that show...

Anyhoo, off to the kitchen.

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Old 01-19-2007, 10:12 AM   #2
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I make a modified version of Marcella Hazan's recipe. Consider grinding up some dry porcini and adding it to the braise.
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Old 01-19-2007, 10:32 AM   #3
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brown the shanks well...the maillard effect (browning proteins) really deepens flavor

risotto: remember it's done when it's done and doesn't llike to wait around for people.

can I come to dinner?
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Old 01-19-2007, 11:09 AM   #4
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Andy - Mmmmm... ground porcini sounds great!

Robo - Proper browning... check!


I believe the Julia & Jacques Osso Buco video is available at the linked site below...

http://pbs-juliachild.onstreammedia....eyword=&page=4
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Old 01-19-2007, 11:42 AM   #5
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And gremolata (parsley, garlic and lemon zest) sprinkled over the finished product really enhances the flavour.
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Old 01-19-2007, 11:45 AM   #6
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I make Craig Claiborne's NY Times Cookbook version. Delicious.
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Old 01-19-2007, 01:40 PM   #7
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You want to go low and slow, and you have to use veal stock. Barolo wine works real well if you want to really go traditional, but veal stock is a must. You can get away with using a merlot, or other full bodied red wine but don't substitute for the veal stock.
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Old 01-19-2007, 01:52 PM   #8
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<Big smile> to begin.
Since you say it three times about the veal stock, I know you feel very passionately about it. But I do make a very delicious osso bucco and have never used veal stock. ;o) Sometimes we just don't have access to veal stock.
And, now I will make an effort to make some veal stock for my next osso bucco.
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Old 01-19-2007, 02:40 PM   #9
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I'm going to make a few batches, and decided to try a simple version first. Then I'll play around with it more (ground porcini's sounds great!).

Veal stock for sure IronChef! I'm using a dry white sauvignon blanc though. I almost added red, but decided to keep with the recipe the first time around (which recommended white).

Here is what I'm using for the first Osso Buco run...
(Using standard braising technique)

Osso Buco Milanese
Four Veal Shank Crosscuts
Flour - For Dredging
Olive Oil
4oz Onion - Diced
2oz Carrot - Diced
2oz Celery - Diced
2-clv Garlic - Crushed
1.5oz Tomato Paste
1/2-C White Wine
3-C Brown Veal Stock (Homemade of course!)
1 Bay Leaf
Thyme Sprig
Parsley Sprig
Black Peppercorns
Kosher Salt & Freshly Ground Black Pepper

So far it smells good...

Some recipes recommend adding some strips of citrus zest, but I'm going to leave that for the gremolata.
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Old 01-19-2007, 05:03 PM   #10
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Batch numero uno... (ran out of time on the gremolata though... next batch!). I did have to add a bit of roux at the end to thicken the sauce (I also strained the herbs/aromatics). Next time I will probably make a bit of roux at the beginning before the meat is put in the oven.



I'm very pleased with the Osso Buco, but the Risotto alla Milanese needs some work. The texture of the rice and creaminess is perfect (I make risotto on a regular basis), but I need to work on the flavor balance a bit. Maybe I just didn't salt it early enough today. It was good, but not up to par with the Osso Buco. Could be that my recipe is crap too...

Here is what I used for the Risotto alla Milanese...

Risotto alla Milanese
1/4-C Extra Virgin Olive Oil
6oz Onion - Minced
2-C Arborio Rice
1-C Dry White Wine
7-C Chicken Stock
3/4-t Saffron Threads (~0.5g)
2-T Butter
1-C Freshly Grated Parmesan Cheese
Kosher Salt & Freshly Ground White Pepper

Have to conk out for work tonight. I'll stop back tomorrow.
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