Osso Buco Recipe Favorite?

The Other Dave

Gonna try osso buco on the egg in a cast iron dutch oven tomorrow. Anyone have a tried and true "gotta try" recipe?

thirdeye

The Other Dave,[p]This is my favorite....[p]Ossobuco con Porcini
Recipe from B. Caggiano, Trattoria Cooking[p]1 oz dried porcini mushrooms
3 ½ pounds of veal shanks (1” to 2” thick)
2 cups flour
2T butter
3T olive oil
2 stalks celery – diced
1 carrot – diced
1 cup dry marsala
1 cup broth, from veal if you can, or from beef & chicken
1 cup canned Italian tomatoes – strain to remove seeds
salt
pepper
2T chopped parsley[p]Soak mushrooms in warm water for 20 minutes, strain and save the water. Rinse the mushrooms well in cold water and chop roughly. Strain the water through paper towels to remove any grit. Save 1 cup of the liquid.[p]Dredge the veal in flour and shake off excess. Heat butter and oil in a large heavy skillet. When the butter foams, add the veal and cook until brown on both sides. Remove the veal, add carrots and celery to the skillet and lightly brown. Return the veal, add the mushrooms, add the wine and cook until the wine is reduced. Add the broth, tomatoes and the strained water from the mushrooms and bring to a boil. Season with salt and pepper, reduce heat to low, cover the skillet with the lid slightly askew. Cook on low for 1 ½ to 2 hours until meat falls away from the bone. Stir in the parsley and serve.[p]I’ve made this in a dutch oven in the oven at 250* - 275* so it should work on the egg.[p]

The Other Dave

thirdeye, Excactly the type of recipe I was looking for!
Thanks!

mad max beyond eggdome

The Other Dave,
here is one from emeril that i did in the egg. . .followed to a 't' with the exception that instead of the oven, i used the egg. . .it was awsome. . .[p]Emeril’s Osso Bucco with Orzo[p]4 tablespoons olive oil
1/2 cup flour
1 1/2 tablespoons Essence, recipe follows
4 veal shanks, about 1 1/2 -inches thick and tied tightly around the middle with kitchen string
2 cups chopped onions
1 cup diced celery
1 cup diced carrots
2 tablespoons minced garlic
3 bay leaves
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 teaspoons salt
1 teaspoon coarsely ground black pepper
1 1/2 cups red wine
1 quart rich veal or beef stock
1/4 cup chopped fresh parsley
1 pound (uncooked)dried orzo pasta
1/2 cup finely grated Parmesan, for serving
Preheat the oven to 350 degrees F.
Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot. In a shallow bowl or plate combine the flour with the Essence and dredge the shanks in the seasoned flour mixture. Shake to remove any excess flour, then transfer shanks to the pot and saute until well-browned on all sides, 6 to 8 minutes. Remove the shanks to a plate and set aside. Add the onions, celery and carrots to the pot and saute until softened and lightly browned around the edges, 4 to 6 minutes. Add the garlic, bay leaves, thyme, rosemary, salt and pepper and cook for 1 minute. Deglaze the pot with the red wine, scraping the bottom of the pan to loosen any browned particles. Add the stock and return the shanks to the pot. Bring to a boil. Cover the pot and transfer to the oven. Cook until the shanks are very tender, for about 2 1/2 hours.
Remove from the oven and add the parsley and orzo to the pot and stir to distribute evenly. Replace the cover and return the pot to the oven for 20 minutes. Remove the pot from the oven and stir gently. Cover and let sit for 10 minutes. Serve immediately, 1 shank per person on top of a bed of orzo "risotto". Garnish with some of the grated Parmesan.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup[p]

thirdeye

I forgot to mention the gremolada. Traditionally it is put on top of the osso buco just before serving. I serve it at the table so it does not lose any color or overpower the sauce.[p]Gremolada Seasoning
2 cloves garlic, minced
Zest of 2 lemons, finely minced
2 tablespoons Italian parsley, chopped