Osso Buco - Recession Style

This Osso Buco made from beef instead of veal won't break the bank and it's equally delicious! It is healthy and hearty for winter. Try it with Risotto alla Milanese (Saffron Risotto- see video). www.morethanspaghetti.com

Category:

Howto & Style

Tags:

• beef
• osso
• buco
• cooking
• cusine
• easy
• fast
• food
• fun
• healthy
• hearty
• italian
• more
• spaghetti
• than
• veal
• winter

[nativepride56701]

arent u suppose 2 flour the shanks before u brown?

[morethanspaghetti]

@nativepride56701

Some people do flour them, but I find it inhibits the meat from properly browning and the browned flour tends to flake off during the long braising process.

[morethanspaghetti]

There is more to cooking than garlic...duh. Have you ever been to Lombardia?

[Jackfrost2802]

I'd ruin this chick's life

[LaRaGaZZa87]

...........

[alexavisarion]

you must be kidding me - tomato pate from the tube in a milanese dish?meat not thinly floured?let alone tomato,celery or carrot are not used at all in this dish in the strict sense.barolo with ossobucco? please,have you ever been to Milan or Lombardy?

[ocelotxp]

@rexwooo Osso Buco is traditionally made with veal. Veal is expensive. She's not using veal.

[ocelotxp]

@morethanspaghetti Northern Italian cooking doesn't use much garlic at all, anyway. They also use butter instead of olive oil. Most of the culinary choices in each region has to do with what was available and affordable over the history of that region.

[90mayz]

What an accent xD lol

[rexwooo]

i dont know if your doing something different sweetheart but your not

[ClubXrock]

@nativepride56701 Hi, no you don't need to flour the shanks before browning, as it will still work; as long as you brown the meat to give that extra depth of flavour. Also, many here in Australia would use a white wine to de-glaze the caramalized vegetables, then add some pasata sauce and some beef stock. Either way, the browning of the meat is the most important, which she did!