I know what you’re thinking – what’s Devaki doing posting Osso Bucco which is clearly a ragu just when warm weather has descended upon us!
Crazy right? Now quite!
Osso Bucco isn’t your regular run of the mill, heavy ragu. For one, it’s made with veal shanks which is a lighter and more delicate meat that beef. The shanks are braised in chicken stock (since most of us don’t stock veal stock in the pantry & never beef) and white wine (not red). Osso bucco basically translates into a bone with a hole.
These 3 fundamental tweaks and what you have is a far more lighter and delicious braised meat. But we’re not done! The gremolata is what really takes it over the top. Remember when we made gremolata and served it over the beef short ribs over the winter?
Same thing – Gremolata is loads of fresh parsley and garlic all chopped up real fine with the last-minute and final addition of freshly zested lemon rind, toss it all together and serve on top of the Ragu.
Truly wonderful and just like that, in a jiffy you’ll be transported to Milan, the birth place of Osso Bucco and right in front of the grand Duomo, a seriously, over the top and finest example of Baroque architecture.
I kid you not, the Galleria Ristorante, in the ooh la la shopping plaza across the street, truly serves one of the finest, but this version right here comes in pretty darn close. Not being pompous, just honest!
You do however, really need to serve it with Risotto Milanese loaded with saffron or if you’ve in a hurry some excellent Italian pane bread….but don’t tell the peeps from Milan I said so!