Osso buco is one of our favorite meals. When I first read the recipe in
AMFT I was a bit apprehensive. This recipe called for a definite flavor of
orange and I knew that would not go over well with my taste tester,
so I decided to cut the recipe in half. Tricia supplied me with the veal
shanks from her trip to the Phoenixville Farmer's Market.
They were delicious. The one change I made to the recipe was to use a
whole can of San Marzano tomatoes instead of adding the fresh tomato.
Plus I used dried herbs, so I guess that is two changes. I have never used
Dorie's method of covering the inside of the pot before, but I liked the
results of a thicker sauce. When Hubby says "you can do this again" it
is a pretty good compliment in my book. Comparing this recipe with my
regular Osso Buco, I found them to be equally good and the orange
flavor in Dorie's was not strong at all.
I enjoyed sourcing my veal from a local farmer we recently met -
Sue Miller. She is literally one of the loveliest people and that,
combined with the fact that her Birchrun Hills Farm cheeses are
delicious, keeps us checking in her farmer's market booth each week.
This was my first time preparing Osso Buco and I found it to be quite simple.
The kitchen smelled amazing with the orange aroma added to the savory ones.
I served the dish over brown rice and it was both filling and delicious.
|Dorie's trick- put parchment on top, before the lid and putting it in the oven. Genius.|
All taste testers were pleased and are expecting to see this one again.
I also prepared the bonne idée of "orange-basil gremolata", which was
sprinkled on top before serving. Delicious comfort food just in time for
the cooler weather. In other news, we have just bought a new house and
will finally be unpacking. The move has taken more months than planned
and I can't wait to finally find the cooking supplies that have been in storage.
Gadgets here I come !
Happy French Friday ~