Skip to main content

'Bone Hole!' Also Known As Osso Buco


I can't even begin to explain how much it made my little foodie heart soar with pride when my best friend's son looked at the dinner I was serving and declared, "Bone hole! I love bone hole!" He was referring to my osso buco...and I am grateful that he knows what that means.

Funny story: when the boys went on their cruise with my parents in back in 2014, the Enthusiastic Kitchen Elf would call us daily and tell us what he had for dinner. "Today I had pheasant." "For dinner I had caviar." Everyday it was something fantastic sounding that made my mouth water.

One night, he announced, incredulously, "Mom, I ordered osso buco and it didn't come with the bone. Can you believe it?!?"

Nonna shared that D actually asked their waiter about the missing bone, explaining that osso buco literally means 'hole in the bone.' The waiter shrugged his shoulders and leaned down to whisper to D - You're right...it should have the bone.

So, when D and I were planning our meals for the parade of celebrations we had this week, including two different parties for his birthday, I suggested osso buco for one of them as I had some veal shanks in the freezer. He requested to serve the osso buco on his family birthday dinner. Done.


I love that this dish is largely hands off. So, while D's birthday lunch crew played games, I started dinner...then I didn't have to touch it for hours! I did have to make this in two different pots, so each ingredient is doubled, but this recipe is easily halved to serve four. Also, the spices are non-traditional, but I was going to for a little bit of Moroccan flavor here.

Ingredients serves 8
  • eight osso buco-cut shanks (I had veal shanks)*
  • 3 T butter
  • 2 T olive oil
  • 2 t ground cumin
  • 2 t ground cinnamon
  • 1 t ground coriander
  • 2 onions, peeled and chopped
  • 6 carrots, chopped
  • 6 to 8 celery ribs, chopped
  • 2 fennel bulb, trimmed and chopped
  • 12 C organic chicken stock (it should come about 2/3 of the way up the sides of the shanks)
  • 1 C red wine
  • 1 fresh tomato sauce
  • freshly ground salt
  • freshly ground pepper
  • polenta, for serving
  • parmesan, for serving
*I found the veal osso buco at D'Artagnan Foods.

Procedure
Blend the cumin, cinnamon, and coriander together in a small bowl. Sprinkle the shanks with the spice mixture.

Heat butter in olive oil in a dutch oven or other heavy bottom oven-safe pot over medium heat until melted. Brown the shanks in the butter-oil mixture. Cook for 5 to 6 minutes per side, letting a golden crust to form on each side.

Reduce the heat to medium-low. Add the carrot, onion, celery, and fennel; sauté until slightly browned. Season with salt and pepper.

Return the shanks to the pot. Pour in the stock, wine, and tomato sauce. Bring the liquid almost to a simmer. Cover the pot with a lid and cook for 3-1/2 or 4 hours - until it’s almost falling off the bone. You can check it every so often, if you like, but I didn't add any liquid or stir at all! Osso buco should be tender and juicy, but still hold its shape.

To serve, I put some polenta in the bottom of the bowl, placed shank on top, and drizzled lightly with the sauce. Then I let diners grate parmesan over the top on their own.


Here's that hole-in-the-bone. The marrow slid easily from the bone and was so, so tasty. 

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas