Comments on: Osso Buco Revisited

By: Kaeden

Kaeden — Tue, 24 May 2011 07:48:35 +0000

Posts like this brighten up my day. Thanks for taking the time.

By: Anthony Murdocca

Anthony Murdocca — Sun, 06 Feb 2011 00:50:48 +0000

I had Osso Buco alla Fiorentina in Florence less than a month ago, and it was made with beef. It was tender and tasty. Unless I missed something (too long a commentary), I see a few reasons for the beef not being so tender as you wanted it to:
1. For four shanks you used half the amount of wine and you reduced it to almost nothing, thus taking away the acidity that would act as a tenderizer.
2. You may not have had enough liquid. The stock, wine, water, and tomatoes should be almost even with the top of the shank.
3. You did not keep it in the oven long enough. I would bake it for at least 2 1/2 to 3 hours — longer if necessary, as well add more liquid if too much has evaporated. Don’t be tied to a timer.

Personally, I prefer beef over veal. To me veal, although somewhat more tender, has a weaker taste. Unless you are a lover of anchovies, they are a “no-no”. Osso buco recipes do not call for anchovies, but I do concede that it is a matter of personal taste.

Hi Anthony and thank you for your comments. I would be very interested in checking out your recipe for this dish and give it a try. Sounds like you have one that works better than mine. I was trying to use my veal osso bucco recipe from Cuisine Magazine and it may not have substituted very well.

I agree I may not have cooked it long enough but I don’t agree the liquid should be “even with the top of the shank.” I want to braise not stew the meat. As for anchovies, I agree, it is a matter of personal taste and I have seen many osso bucco recipes with and without. Some even have the anchovies in the gremolata served with the shanks.

So please send me your recipe via email and where it is from and I will give it a try. - RG

By: Randal

Randal — Sat, 07 Aug 2010 04:30:47 +0000

Thanks big time amigo, wife only likes lamb as french cut chops, yet I love Osso bucco. Tried the recipe with two lamb and a beef, yes all in one pot!. All were happy! You da man!!!

Hey Randal, glad it worked out - RG

By: Michael

Michael — Mon, 18 Jan 2010 17:57:58 +0000

I’ve used both beef and veal shanks.
I much prefer the veal. Much more tender and do not seem to get tough from prolonged cooking. I braise in a 250 degrees F oven for at least 2 1/2 to 3 hours. Be sure to have enough braising liquid.

Hi Michael, I agree I prefer veal over beef shanks but the beef is a great economical substitute. - RG

By: kelly

kelly — Fri, 29 May 2009 15:56:20 +0000

i use beef shanks alot as they are easy to get and very economical here in Argentina and have never had the problem of them being dry or not falling off the bone.. i braise them until they fall off the bone and the timing varies on the beef. I agree veal is better, but if you are patient this can be very good as well