Ossobuco in Bianco – Tomato-Less Braised Veal Shanks
I do love Ossobuco. But it isn’t the melting off the bone flesh that makes me crave the dish. Rather, it’s the little jewel inside the bone. There is nothing as heavenly as that first silky spoonful of warm marrow.
Beth told you a bit about our hunt for veal in her post on Sunday. It was worth the effort. My shanks were beautiful and full of meat.
This version of Ossobuco is pure simplicity. Meaty hind shanks, salt & pepper, dry white wine, a little lemon peel and chopped parsley to finish. Five minutes of active prepping followed by 2-3 hours of waiting for the heat to work its magic.
An old high-school friend was in town this weekend for her neice’s wedding. She came by for dinner tonight. We enjoyed our Ossobuco in Binco with oven roasted, herbed potatoes and a nice School House red from the Calif. central coast.
It was delicious.
Deborah, you and Victor have this at least in common, your love for marrow. Victor would even be ready to exchange all of the meat on his ossobuco for a couple of fat marrows.
I am very happy with the way my ossobuco recipes turn out. They are faithful to the essence of ossobuco, the melting off the bone of the shank meat. I am always tempted to order ossobuco on the rare occasions that I eat out – if the only chicken on the menu is the breast – yet I am often disappointed by its chewiness. Yours looks just the way it ought to taste.
Deborah responds:
Tell Victor that as soon as the crazy holiday season is over, I will be ordering your new batch of sausage. I’m also going to bring you a very special local Missouri sausage when we come in January – Oberle made in Ste Genevieve. Google it and see what you think.
And thanks to the careful instructions, it tastes like it looks! I love the freshness of the lemon peel and parsley.
This looks beautiful Deborah!
Mmm, marrow, yummy!
that cut of meat looks the trick. i have cooked it before but without the success, and i think it was down to the miserly, formally frozen cut of meat that the butcher misleading dubbed as being for Ossobuco.
Your cut is much thicker.