I don’t know about your part of the world, but over here in Tokyo it’s getting chilly and with my Dutch ovens back in the kitchen, I’ve been busy warming the house with soups, stews, and braises. Last week I found these glorious veal shanks at my local butcher and I knew the instant I saw them that I had to make some Ossobuco Beef. While veal shanks are the classic cut for Ossobuco, beef shanks can also make a delectable braise; veal has more gelatin to add unctuousness to the sauce, while beef will render the sauce for flavorful. In my case, the veal shanks found me, so I went with them. No complaints! Ossobuco (or osso buco) literally translates to “bone hole” referring to the marrow filled leg bones used in the eponymous dish. When prepared properly this Italian comfort food is a carnivore’s delight, with a wreath of tender, flavorful meat encircling a ring of bone that’s filled with buttery marrow. Served atop a bed of Risotto alla Milanese it’s not just a striking contrast of vibrant fall colors, the creamy saffron risotto makes for a perfect foil to absorb the flavors from the savory sauce and braised meat. While braised shank meat and bone marrow with a cheese-infused rice may sound pretty substantial, it’s not nearly as cloying as it sounds, thanks in part to the vegetable laden sauce, as well as a culinary sleight-of-hand. “What form of edible sorcery is this” you ask? It’s called gremolata, and it’s what takes this dish from great to phenomenal. Parsley, lemon zest and garlic may not seem all that special on their own, but when you combine them into a gremolata, it forms a visually stimulating trinity that effectively lightens the taste of the dish with its herbaceous, vibrant and pungent flavors. When braising a sinuous cut of meat, it may be tempting to simmer it until all of the collagen breaks down into buttery gelatin. Usually referred to as “fall off the bone tender” this IS NOT how you want your Ossobuco Beef. That’s because it’s the connective tissues that hold the meat to bone. If you braise it too long, you’ll just end up with a Ragù alla Napoletana. Worse yet, all the fat in the marrow will render out into the sauce, depriving you of the best part of this dish. That’s why I like to pull the pot from the oven once the meat is fork-tender, but while it still has enough structure to hold itself together. The resulting shank has a marvelous supple texture that’s tender, yet meaty enough to be satisfying.
More Delectable Braises
Braised Lamb Shanks in Cranberry Braised Pork Belly (Shio Kakuni) Ueboshi Chicken Cider Braised Veal Chops
📖 Recipe
