Hello,

I have some really nice veal shank for Osso Bucco and have found several
recipes that appear to be decent. However, I am not seeing any references
to side dishes. What sides are traditionally served with Osso Bucco?

Thanks,

leonardo

leo > wrote:

> What sides are traditionally served with Osso Bucco?

Osso buco was originally a Lombardy dish and is still often served with
a simple risotto or polenta.

Victor

"leo" > wrote in message
igy.com...
> Hello,
>
> I have some really nice veal shank for Osso Bucco and have found several
> recipes that appear to be decent. However, I am not seeing any references
> to side dishes. What sides are traditionally served with Osso Bucco?
>
> Thanks,
>
> leonardo
>

A traditional Italian meal does not have side dishes - each dish is its own
course. But osso buco with risortto is traditional in Milan - it is served
as one dish so does not violate the one dish at a time tradition.


--
Peter Aitken

Remove the crap from my email address before using.

In article . com>, "leo"
> writes:

>I have some really nice veal shank for Osso Bucco and have found several
>recipes that appear to be decent. However, I am not seeing any references
>to side dishes. What sides are traditionally served with Osso Bucco?

Gotta have the correct spelling...

osso buco [AW-soh BOO-koh, OH-soh BOO-koh]
An Italian dish made of veal shanks braised with olive oil, white wine, stock,
onions, tomatoes, garlic, anchovies, carrots, celery and lemon peel.
Traditionally, osso buco is garnished with GREMOLATA and served accompanied by
RISOTTO.

Rather than risotto I prefer mashed spuds.

© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

OSSO BUCO WITH TOMATOES, OLIVES, AND GREMOLATA
Active time: 45 min Start to finish: 3 3/4 hr
For stew
8 to 10 (10-oz) meaty cross-cut veal shanks (osso buco; 5 to 6 1/2 lb total),
each tied with kitchen string
1/2 cup all-purpose flour
2 tablespoons olive oil
3 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
1 small carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
1 cup dry white wine
1 cup chicken broth
1 (28- to 32-oz) can whole plum tomatoes with juice (not in purée), coarsely
chopped
1 cup Kalamata or other brine-cured black olives, pitted and halved
1 1/2 teaspoons fresh thyme leaves
2 fresh flat-leaf parsley sprigs
1 Turkish or 1/2 California bay leaf
2 (2- by 1/2-inch) strips fresh lemon zest, cut crosswise into fine julienne
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste

For gremolata
3 tablespoons chopped fresh flat-leaf parsley
1 large garlic clove, minced
1 teaspoon finely grated fresh fresh lemon zest

Special equipment: a 7- to 9-quart heavy ovenproof pot (wide enough to hold
shanks in 1 layer)

Make stew:
Preheat oven to 325°F.

Pat shanks dry and season with salt and pepper. Divide shanks and flour between
2 large sealable plastic bags and shake to coat, then remove shanks from bags,
shaking off excess flour. Heat oil and 2 tablespoons butter in ovenproof pot
over moderately high heat until foam subsides, then brown shanks well in 2
batches, 10 to 12 minutes per batch, transferring to a plate.

Reduce heat to moderate and add remaining tablespoon butter to pot along with
onions, carrot, celery, and garlic and cook, stirring, until onions are pale
golden, about 5 minutes. Add remaining stew ingredients and bring to a boil,
stirring. Arrange shanks in pot in 1 layer and return to a simmer. Cover pot
and braise shanks in middle of oven until very tender, about 2 1/2 hours.
Remove strings from osso buco and discard along with parsley sprigs and bay
leaf.

Make gremolata and serve osso buco:
Stir together gremolata ingredients in a small bowl and sprinkle over osso
buco. Serve immediately.

Cooks' notes:
€¢ Osso buco (without gremolata) can be made 1 day ahead. Cool completely,
uncovered, then chill, covered. Reheat, covered, in a 325°F oven 30 to 40
minutes.
€¢ Osso buco can also be cooked in a large roasting pan. Straddle pan across 2
burners for browning and boiling, then cover pan tightly with foil for
braising.

Gourmet




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On Sat, 06 Dec 2003 00:30:26 GMT, "Ray" >
wrote:

>> Traditionally, osso buco is garnished with GREMOLATA and served
>accompanied by
>> RISOTTO.
>>
>> Rather than risotto I prefer mashed spuds.
>
>I recently had osso buco at a restaurant and they served it with some
>gnocchi.

I've had it served with Israeli couscous.

Sue(tm)
Lead me not into temptation... I can find it myself!

> Traditionally, osso buco is garnished with GREMOLATA and served
accompanied by
> RISOTTO.
>
> Rather than risotto I prefer mashed spuds.

I recently had osso buco at a restaurant and they served it with some
gnocchi.



"PENMART01" > wrote in message
...
> In article . com>, "leo"
> > writes:
>
> >I have some really nice veal shank for Osso Bucco and have found several
> >recipes that appear to be decent. However, I am not seeing any
references
> >to side dishes. What sides are traditionally served with Osso Bucco?
>
> Gotta have the correct spelling...
>
> osso buco [AW-soh BOO-koh, OH-soh BOO-koh]
> An Italian dish made of veal shanks braised with olive oil, white wine,
stock,
> onions, tomatoes, garlic, anchovies, carrots, celery and lemon peel.
> Traditionally, osso buco is garnished with GREMOLATA and served
accompanied by
> RISOTTO.
>
> Rather than risotto I prefer mashed spuds.
>
> © Copyright Barron's Educational Services, Inc. 1995
> based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
> OSSO BUCO WITH TOMATOES, OLIVES, AND GREMOLATA
> Active time: 45 min Start to finish: 3 3/4 hr
> For stew
> 8 to 10 (10-oz) meaty cross-cut veal shanks (osso buco; 5 to 6 1/2 lb
total),
> each tied with kitchen string
> 1/2 cup all-purpose flour
> 2 tablespoons olive oil
> 3 tablespoons unsalted butter
> 2 medium onions, halved lengthwise and thinly sliced
> 1 small carrot, finely chopped
> 1 celery rib, finely chopped
> 2 garlic cloves, finely chopped
> 1 cup dry white wine
> 1 cup chicken broth
> 1 (28- to 32-oz) can whole plum tomatoes with juice (not in purée),
coarsely
> chopped
> 1 cup Kalamata or other brine-cured black olives, pitted and halved
> 1 1/2 teaspoons fresh thyme leaves
> 2 fresh flat-leaf parsley sprigs
> 1 Turkish or 1/2 California bay leaf
> 2 (2- by 1/2-inch) strips fresh lemon zest, cut crosswise into fine
julienne
> 1 teaspoon salt, or to taste
> 1/2 teaspoon black pepper, or to taste
>
> For gremolata
> 3 tablespoons chopped fresh flat-leaf parsley
> 1 large garlic clove, minced
> 1 teaspoon finely grated fresh fresh lemon zest
>
> Special equipment: a 7- to 9-quart heavy ovenproof pot (wide enough to
hold
> shanks in 1 layer)
>
> Make stew:
> Preheat oven to 325°F.
>
> Pat shanks dry and season with salt and pepper. Divide shanks and flour
between
> 2 large sealable plastic bags and shake to coat, then remove shanks from
bags,
> shaking off excess flour. Heat oil and 2 tablespoons butter in ovenproof
pot
> over moderately high heat until foam subsides, then brown shanks well in 2
> batches, 10 to 12 minutes per batch, transferring to a plate.
>
> Reduce heat to moderate and add remaining tablespoon butter to pot along
with
> onions, carrot, celery, and garlic and cook, stirring, until onions are
pale
> golden, about 5 minutes. Add remaining stew ingredients and bring to a
boil,
> stirring. Arrange shanks in pot in 1 layer and return to a simmer. Cover
pot
> and braise shanks in middle of oven until very tender, about 2 1/2 hours.
> Remove strings from osso buco and discard along with parsley sprigs and
bay
> leaf.
>
> Make gremolata and serve osso buco:
> Stir together gremolata ingredients in a small bowl and sprinkle over osso
> buco. Serve immediately.
>
> Cooks' notes:
> . Osso buco (without gremolata) can be made 1 day ahead. Cool completely,
> uncovered, then chill, covered. Reheat, covered, in a 325°F oven 30 to 40
> minutes.
> . Osso buco can also be cooked in a large roasting pan. Straddle pan
across 2
> burners for browning and boiling, then cover pan tightly with foil for
> braising.
>
> Gourmet
>
>
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

leo wrote:
> Hello,
>
> I have some really nice veal shank for Osso Bucco and have found several
> recipes that appear to be decent. However, I am not seeing any references
> to side dishes. What sides are traditionally served with Osso Bucco?
>
> Thanks,
>
> leonardo
>
>
>

ossobuco should be served with butter or milanese (saffron) risotto.

there maybe several decent recipes but only one traditional recipe (with
very few variations). in a large saute'pan sautee the finely chopped
onion in butter until soft. dredge the shanks in flour. add the shanks
to the pan and brown uniformely. add little dry white wine, cover and
lower the heat. add salt and pepper. eventually add one teaspoon of
tomato paste dissolved in 2 tablespoons of water. cook covered, slowly
on low heat adding more wine little at the time. prepare the gremolada
combining finely chopped garlic, parsley, and grated lemon zest. when
the meat will start coming out of the bones the ossibuchi are ready. few
minutes before removing them from the heat add the gremolada uniformly
on each shanks. serve very hot with their own sauce on a "bed" of butter
risotto.

i don't indicate the quantities but are easy to guess. if you need the
full recipe let me know i will post it.

ciao, anna maria



www.annamariavolpi.com

"Victor Sack" <> wrote in...
> leo > wrote:
>
> > What sides are traditionally served with Osso Bucco?
>
> Osso buco was originally a Lombardy dish and is still often served with
> a simple risotto or polenta.

or mashed spuds.
mm.

Or maybe orzo?

lea b wrote in message ...
>
>
>
>"Victor Sack" <> wrote in...
>> leo > wrote:
>>
>> > What sides are traditionally served with Osso Bucco?
>>
>> Osso buco was originally a Lombardy dish and is still often served with
>> a simple risotto or polenta.
>
>or mashed spuds.
>mm.
>
>
>
>

In article . com>,
"leo" > wrote:

> I have some really nice veal shank for Osso Bucco and have found several
> recipes that appear to be decent. However, I am not seeing any references
> to side dishes. What sides are traditionally served with Osso Bucco?


Gremolata and Risotto alla Milanese.

--
Julian Vrieslander

On Sat, 13 Dec 2003 23:28:56 GMT, Julian Vrieslander
> wrote:

>In article . com>,
> "leo" > wrote:
>
>> I have some really nice veal shank for Osso Bucco and have found several
>> recipes that appear to be decent. However, I am not seeing any references
>> to side dishes. What sides are traditionally served with Osso Bucco?
>
>
>Gremolata and Risotto alla Milanese.

I usually just add Gremolata. And eat more Osso Bucco.
Pan Ohco