Our market had beautiful looking veal shanks so I decided to try osso bucco
for the first time. Turned out to be quite a bit of work with a
disappointing result. Was there something wrong with the following recipe
or do we just dislike these flavors?
Osso Bucco
2 pounds veal shanks
1 small onion, minced
3 garlic cloves, chopped
1 carrot, minced
1 stalk celery, minced
1 tablespoon fresh rosemary
3 tablespoons celery leaves, chopped
1 teaspoon fresh thyme leaves
3/4 cup chicken stock
3/4 cup tomato puree
1/4 cup marsala wine
flour
salt & pepper
olive oil

Preheat the oven to 375 degrees.
Season the shanks with salt and pepper, then dredge in flour, brown in the
olive oil.
When all the shanks are browned, remove them to an oven-safe pot large
enough to hold in one layer, then add the carrot, celery, onion, and garlic
to the pan in which you browned the shanks.
Cook until the vegetables are softened, then add 1/2 the rosemary, and all
the celery leaves and thyme. Deglaze the pan with the marsala, cook for a
few minutes to reduce, then add the tomato puree and 3/4 of the stock.
Bring the pan to a simmer, then pour over the shanks. If the liquid doesn't
come at least half way up the shanks, add the reserved stock until it does.
Put the shanks in the oven, and cook for 2 to 2 1/2 hours. After 1 and 1/2
hours, add the rest of the rosemary and continue cooking until the meat is
tender, and the bones come out of the shanks without resistance. Serve over
polenta and sprinkle with a mixture of 1/2 tablespoon fresh parsley mixed
with 1 teaspoon shredded lemon peel and 1/4 teaspoon finally chopped garlic.

I followed the directions exactly, and the meat came out very tender but we
just didn't like the flavor of the accompanying sauce. I've checked for
recipes on the web but most of them appear to be very similar to this one
perhaps with a different wine or tomato paste instead of pureed tomatoes.

Most of the recipes I've collected from all of you have been very
successful. I don't think this one came from rfc, but was just one I found
using Google. If you all agree that I made it properly then I'll just
decide never to make Osso Bucco again and certainly won't order it in a
restaurant.

Thanks for your help!

"Audrey" > wrote in message
nk.net...
> Our market had beautiful looking veal shanks so I decided to try osso
> bucco for the first time. Turned out to be quite a bit of work with a
> disappointing result. Was there something wrong with the following recipe
> or do we just dislike these flavors?
> Osso Bucco
> 2 pounds veal shanks
> 1 small onion, minced
> 3 garlic cloves, chopped
> 1 carrot, minced
> 1 stalk celery, minced
> 1 tablespoon fresh rosemary
> 3 tablespoons celery leaves, chopped
> 1 teaspoon fresh thyme leaves
> 3/4 cup chicken stock
> 3/4 cup tomato puree
> 1/4 cup marsala wine
> flour
> salt & pepper
> olive oil
>
> Preheat the oven to 375 degrees.
> Season the shanks with salt and pepper, then dredge in flour, brown in the
> olive oil.
> When all the shanks are browned, remove them to an oven-safe pot large
> enough to hold in one layer, then add the carrot, celery, onion, and
> garlic to the pan in which you browned the shanks.
> Cook until the vegetables are softened, then add 1/2 the rosemary, and all
> the celery leaves and thyme. Deglaze the pan with the marsala, cook for a
> few minutes to reduce, then add the tomato puree and 3/4 of the stock.
> Bring the pan to a simmer, then pour over the shanks. If the liquid
> doesn't come at least half way up the shanks, add the reserved stock until
> it does.
> Put the shanks in the oven, and cook for 2 to 2 1/2 hours. After 1 and
> 1/2 hours, add the rest of the rosemary and continue cooking until the
> meat is tender, and the bones come out of the shanks without resistance.
> Serve over polenta and sprinkle with a mixture of 1/2 tablespoon fresh
> parsley mixed with 1 teaspoon shredded lemon peel and 1/4 teaspoon finally
> chopped garlic.
>
> I followed the directions exactly, and the meat came out very tender but
> we just didn't like the flavor of the accompanying sauce. I've checked
> for recipes on the web but most of them appear to be very similar to this
> one perhaps with a different wine or tomato paste instead of pureed
> tomatoes.
>
> Most of the recipes I've collected from all of you have been very
> successful. I don't think this one came from rfc, but was just one I
> found using Google. If you all agree that I made it properly then I'll
> just decide never to make Osso Bucco again and certainly won't order it in
> a restaurant.
>
> Thanks for your help!
>

Was the Marsala drinkable on its own? Some of them are pretty nasty, and
liquor stores sometimes spread a nasty lie: "You don't need to use the good
stuff for cooking".

"Audrey" > wrote in message
nk.net...
> Our market had beautiful looking veal shanks so I decided to try osso
> bucco for the first time. Turned out to be quite a bit of work with a
> disappointing result. Was there something wrong with the following recipe
> or do we just dislike these flavors?
> Osso Bucco
> 2 pounds veal shanks
> 1 small onion, minced
> 3 garlic cloves, chopped
> 1 carrot, minced
> 1 stalk celery, minced
> 1 tablespoon fresh rosemary
> 3 tablespoons celery leaves, chopped
> 1 teaspoon fresh thyme leaves
> 3/4 cup chicken stock
> 3/4 cup tomato puree
> 1/4 cup marsala wine
> flour
> salt & pepper
> olive oil
>
> Preheat the oven to 375 degrees.
> Season the shanks with salt and pepper, then dredge in flour, brown in the
> olive oil.
> When all the shanks are browned, remove them to an oven-safe pot large
> enough to hold in one layer, then add the carrot, celery, onion, and
> garlic to the pan in which you browned the shanks.
> Cook until the vegetables are softened, then add 1/2 the rosemary, and all
> the celery leaves and thyme. Deglaze the pan with the marsala, cook for a
> few minutes to reduce, then add the tomato puree and 3/4 of the stock.
> Bring the pan to a simmer, then pour over the shanks. If the liquid
> doesn't come at least half way up the shanks, add the reserved stock until
> it does.
> Put the shanks in the oven, and cook for 2 to 2 1/2 hours. After 1 and
> 1/2 hours, add the rest of the rosemary and continue cooking until the
> meat is tender, and the bones come out of the shanks without resistance.
> Serve over polenta and sprinkle with a mixture of 1/2 tablespoon fresh
> parsley mixed with 1 teaspoon shredded lemon peel and 1/4 teaspoon finally
> chopped garlic.
>
> I followed the directions exactly, and the meat came out very tender but
> we just didn't like the flavor of the accompanying sauce. I've checked
> for recipes on the web but most of them appear to be very similar to this
> one perhaps with a different wine or tomato paste instead of pureed
> tomatoes.
>
> Most of the recipes I've collected from all of you have been very
> successful. I don't think this one came from rfc, but was just one I
> found using Google. If you all agree that I made it properly then I'll
> just decide never to make Osso Bucco again and certainly won't order it in
> a restaurant.
>
> Thanks for your help!
>

The recipe looks fine. Perhaps you just don't care for osso busso. Have you
ever had it and liked it? Although you mention the sauce, perhaps the veal
was sub-par. I have had gorgeous looking cuts of meat that just lacked
flavor.


--
Peter Aitken

On Fri, 04 Nov 2005 15:56:18 GMT, "Audrey" >
wrote:

>Our market had beautiful looking veal shanks so I decided to try osso bucco
>for the first time. Turned out to be quite a bit of work with a
>disappointing result. Was there something wrong with the following recipe
>or do we just dislike these flavors?
>Osso Bucco
>2 pounds veal shanks
>1 small onion, minced
>3 garlic cloves, chopped
>1 carrot, minced
>1 stalk celery, minced
>1 tablespoon fresh rosemary
>3 tablespoons celery leaves, chopped
>1 teaspoon fresh thyme leaves
>3/4 cup chicken stock
>3/4 cup tomato puree
>1/4 cup marsala wine
>flour
>salt & pepper
>olive oil
<snip>
>I followed the directions exactly, and the meat came out very tender but we
>just didn't like the flavor of the accompanying sauce. I've checked for
>recipes on the web but most of them appear to be very similar to this one
>perhaps with a different wine or tomato paste instead of pureed tomatoes.
>
>Most of the recipes I've collected from all of you have been very
>successful. I don't think this one came from rfc, but was just one I found
>using Google. If you all agree that I made it properly then I'll just
>decide never to make Osso Bucco again and certainly won't order it in a
>restaurant.

Don't give up on it until you try it in a restaurant! If you like it,
then use that as a guide.

Consider trying beef stock and leaving out the thyme and rosemary.

I had it once in a restaurant which served it with Israeli couscous, a
very nice combination.

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

Audrey wrote:
> Our market had beautiful looking veal shanks so I decided to try osso bucco
> for the first time. Turned out to be quite a bit of work with a
> disappointing result. Was there something wrong with the following recipe
> or do we just dislike these flavors? [snip recipe]
>
> I followed the directions exactly, and the meat came out very tender but we
> just didn't like the flavor of the accompanying sauce. [snip]

There are a few variations in ingredients. I use white wine instead of
marsala for this, and beef stock with a little bit of tomato paste
instead of tomato puree. (I'd use veal stock if I ever had any.) And
only one carrot because I find carrot overpowers other flavors when it
cooks a long time. You have to figure out what flavor components in
the dish you'd like better. The gremolata at the end is standard but
mine uses twice as much parsley. I make up a double-sized amount, and
stir half of it into the dish for the last couple minutes of cooking.
Then sprinkle the remainder on when served. Once I added some zest
from an orange in addition to the lemon, which we liked. -aem

On Fri, 04 Nov 2005 15:56:18 GMT, Audrey wrote:

>Our market had beautiful looking veal shanks so I decided to try osso bucco
>for the first time. Turned out to be quite a bit of work with a
>disappointing result. Was there something wrong with the following recipe
>or do we just dislike these flavors?
>Osso Bucco
>2 pounds veal shanks
>1 small onion, minced
>3 garlic cloves, chopped
>1 carrot, minced
>1 stalk celery, minced
>1 tablespoon fresh rosemary
>3 tablespoons celery leaves, chopped
>1 teaspoon fresh thyme leaves
>3/4 cup chicken stock
>3/4 cup tomato puree
>1/4 cup marsala wine
>flour
>salt & pepper
>olive oil
>
>Preheat the oven to 375 degrees.

Mine is similar. with the changes below

I would get rid of the rosemary, and the celery leaves.
6 sprigs parsley, 4 sprigs thyme, and 1 bay leaf.
lower the temp to 325 for about two hours.
Use beef (or veal) stock and you could use diced or chopped tomatoes.

Pan Ohco

Audrey wrote:
> Our market had beautiful looking veal shanks so I decided to try osso bucco
> for the first time. Turned out to be quite a bit of work with a
> disappointing result. Was there something wrong with the following recipe
> or do we just dislike these flavors?
> Osso Bucco
> 2 pounds veal shanks
> 1 small onion, minced
> 3 garlic cloves, chopped
> 1 carrot, minced
> 1 stalk celery, minced
> 1 tablespoon fresh rosemary
> 3 tablespoons celery leaves, chopped
> 1 teaspoon fresh thyme leaves
> 3/4 cup chicken stock
> 3/4 cup tomato puree
> 1/4 cup marsala wine
> flour
> salt & pepper
> olive oil
>
> Preheat the oven to 375 degrees.
> Season the shanks with salt and pepper, then dredge in flour, brown in the
> olive oil.
> When all the shanks are browned, remove them to an oven-safe pot large
> enough to hold in one layer, then add the carrot, celery, onion, and garlic
> to the pan in which you browned the shanks.
> Cook until the vegetables are softened, then add 1/2 the rosemary, and all
> the celery leaves and thyme. Deglaze the pan with the marsala, cook for a
> few minutes to reduce, then add the tomato puree and 3/4 of the stock.
> Bring the pan to a simmer, then pour over the shanks. If the liquid doesn't
> come at least half way up the shanks, add the reserved stock until it does.
> Put the shanks in the oven, and cook for 2 to 2 1/2 hours. After 1 and 1/2
> hours, add the rest of the rosemary and continue cooking until the meat is
> tender, and the bones come out of the shanks without resistance. Serve over
> polenta and sprinkle with a mixture of 1/2 tablespoon fresh parsley mixed
> with 1 teaspoon shredded lemon peel and 1/4 teaspoon finally chopped garlic.
>
> I followed the directions exactly, and the meat came out very tender but we
> just didn't like the flavor of the accompanying sauce. I've checked for
> recipes on the web but most of them appear to be very similar to this one
> perhaps with a different wine or tomato paste instead of pureed tomatoes.
>
> Most of the recipes I've collected from all of you have been very
> successful. I don't think this one came from rfc, but was just one I found
> using Google. If you all agree that I made it properly then I'll just
> decide never to make Osso Bucco again and certainly won't order it in a
> restaurant.
>
> Thanks for your help!
>
>

I would eliminate the Rosemary and cut down on the Thyme.

Most of all, I would ask Pandora for the recipe she uses. )

Audrey wrote:

> Our market had beautiful looking veal shanks so I decided to try osso bucco
> for the first time. Turned out to be quite a bit of work with a
> disappointing result. Was there something wrong with the following recipe
> or do we just dislike these flavors?

Thyme and Rosemary in Osso Bucco? That, and all that tomato puree could be the
problem. Here is the recipe from my Family Cookbook: Italian

4 pounds veal shanks in 3 inch pieces
salt and pepper
flour
1/4 cup butter
1/4 cup olive oil
1 cup dry white wine
3 large tomatoes
1 cup chicken broth
1/3 cup finely chopped Italian parsley
1 clove garlic finely chopped
grated rind of one lemon


- Season veal shanks with salt and pepper and dredge lightly in flour
- melt putter and oil in a large skillet and brown the shanks on all sides
- drain shanks and stand them upright in a large heavy casserole so they won't
lose their marrow
- pour the wine over the shanks and cook over medium heat for 10 minutes until
wine is almost completely reduced
- peel and seed and chop tomatoes
- add tomatoes and broth to the casserole
- cook over low heat for 1 1/2 hours, add more broth if needed during cooking.

Place shanks in a warm serving bowl and pour sauce over them.

Combine chopped parsley and grated lemon rind and sprinkle over the top.



>
> Osso Bucco
> 2 pounds veal shanks
> 1 small onion, minced
> 3 garlic cloves, chopped
> 1 carrot, minced
> 1 stalk celery, minced
> 1 tablespoon fresh rosemary
> 3 tablespoons celery leaves, chopped
> 1 teaspoon fresh thyme leaves
> 3/4 cup chicken stock
> 3/4 cup tomato puree
> 1/4 cup marsala wine
> flour
> salt & pepper
> olive oil
>
> Preheat the oven to 375 degrees.
> Season the shanks with salt and pepper, then dredge in flour, brown in the
> olive oil.
> When all the shanks are browned, remove them to an oven-safe pot large
> enough to hold in one layer, then add the carrot, celery, onion, and garlic
> to the pan in which you browned the shanks.
> Cook until the vegetables are softened, then add 1/2 the rosemary, and all
> the celery leaves and thyme. Deglaze the pan with the marsala, cook for a
> few minutes to reduce, then add the tomato puree and 3/4 of the stock.
> Bring the pan to a simmer, then pour over the shanks. If the liquid doesn't
> come at least half way up the shanks, add the reserved stock until it does.
> Put the shanks in the oven, and cook for 2 to 2 1/2 hours. After 1 and 1/2
> hours, add the rest of the rosemary and continue cooking until the meat is
> tender, and the bones come out of the shanks without resistance. Serve over
> polenta and sprinkle with a mixture of 1/2 tablespoon fresh parsley mixed
> with 1 teaspoon shredded lemon peel and 1/4 teaspoon finally chopped garlic.
>
> I followed the directions exactly, and the meat came out very tender but we
> just didn't like the flavor of the accompanying sauce. I've checked for
> recipes on the web but most of them appear to be very similar to this one
> perhaps with a different wine or tomato paste instead of pureed tomatoes.
>
> Most of the recipes I've collected from all of you have been very
> successful. I don't think this one came from rfc, but was just one I found
> using Google. If you all agree that I made it properly then I'll just
> decide never to make Osso Bucco again and certainly won't order it in a
> restaurant.
>
> Thanks for your help!

Audrey > wrote:

> Our market had beautiful looking veal shanks so I decided to try osso bucco
> for the first time. Turned out to be quite a bit of work with a
> disappointing result. Was there something wrong with the following recipe
> or do we just dislike these flavors?
> Osso Bucco
> 2 pounds veal shanks
> 1 small onion, minced
> 3 garlic cloves, chopped
> 1 carrot, minced
> 1 stalk celery, minced
> 1 tablespoon fresh rosemary
> 3 tablespoons celery leaves, chopped
> 1 teaspoon fresh thyme leaves
> 3/4 cup chicken stock
> 3/4 cup tomato puree
> 1/4 cup marsala wine
> flour
> salt & pepper
> olive oil

I would eliminate rosemary and most certainly marsala, and reduce the
amount of thyme. Any, and especially all, of these in the amounts
indicated would add a flavour quite foreign to the dish, as far as I am
concerned. I could replace the herbs with a bit of marjoram and perhaps
basil, and marsala with dry white wine, or just leave them all out
altogether. I would also prepare some gremolata with parsley, garlic
and lemon zest and add it to the dish a few minutes before the end of
cooking. Ossobuco is a great dish and one of very few left still worth
cooking with veal, IMO.

Victor

>From my perpective, your recipe has the following problems:
1. Herb portions are a little large. Rosemary and thyme are good with
veal but in moderate amounts.
2. There is way too much celery. 1/2 stick and no leaves would do.
3. Marsala can be too sweet. A dry table wine works well with this
dish.
4. Waaay too much tomato. I often make it without tomato or just use a
squirt of paste or a couple of fresh, ripe toms.
5. I would use more gremolata.
6. Don't forget to eat the marrow with a little crusty bread.

Give it another try- it's a grat dish.
D.M.

Good recipe, but the name of the dish is "Osso Buco" where Osso= Bone and
Buco=hole.
An italian recipe requires to fill the hole with the classic "Cremolata or
gremolata" that is a mix of lemon, garlic and anchovy in addition to the
marrow of the bone.
Cheers
Pandora

--------------------------------------------------
"Audrey" > ha scritto nel messaggio
nk.net...
> Our market had beautiful looking veal shanks so I decided to try osso
> bucco for the first time. Turned out to be quite a bit of work with a
> disappointing result. Was there something wrong with the following recipe
> or do we just dislike these flavors?
> Osso Bucco
> 2 pounds veal shanks
> 1 small onion, minced
> 3 garlic cloves, chopped
> 1 carrot, minced
> 1 stalk celery, minced
> 1 tablespoon fresh rosemary
> 3 tablespoons celery leaves, chopped
> 1 teaspoon fresh thyme leaves
> 3/4 cup chicken stock
> 3/4 cup tomato puree
> 1/4 cup marsala wine
> flour
> salt & pepper
> olive oil
>
> Preheat the oven to 375 degrees.
> Season the shanks with salt and pepper, then dredge in flour, brown in the
> olive oil.
> When all the shanks are browned, remove them to an oven-safe pot large
> enough to hold in one layer, then add the carrot, celery, onion, and
> garlic to the pan in which you browned the shanks.
> Cook until the vegetables are softened, then add 1/2 the rosemary, and all
> the celery leaves and thyme. Deglaze the pan with the marsala, cook for a
> few minutes to reduce, then add the tomato puree and 3/4 of the stock.
> Bring the pan to a simmer, then pour over the shanks. If the liquid
> doesn't come at least half way up the shanks, add the reserved stock until
> it does.
> Put the shanks in the oven, and cook for 2 to 2 1/2 hours. After 1 and
> 1/2 hours, add the rest of the rosemary and continue cooking until the
> meat is tender, and the bones come out of the shanks without resistance.
> Serve over polenta and sprinkle with a mixture of 1/2 tablespoon fresh
> parsley mixed with 1 teaspoon shredded lemon peel and 1/4 teaspoon finally
> chopped garlic.
>
> I followed the directions exactly, and the meat came out very tender but
> we just didn't like the flavor of the accompanying sauce. I've checked
> for recipes on the web but most of them appear to be very similar to this
> one perhaps with a different wine or tomato paste instead of pureed
> tomatoes.
>
> Most of the recipes I've collected from all of you have been very
> successful. I don't think this one came from rfc, but was just one I
> found using Google. If you all agree that I made it properly then I'll
> just decide never to make Osso Bucco again and certainly won't order it in
> a restaurant.
>
> Thanks for your help!
>

"Margaret Suran" > ha scritto nel messaggio
...
>
>
> Audrey wrote:
>> Our market had beautiful looking veal shanks so I decided to try osso
>> bucco for the first time. Turned out to be quite a bit of work with a
>> disappointing result. Was there something wrong with the following
>> recipe or do we just dislike these flavors?
>> Osso Bucco
>> 2 pounds veal shanks
>> 1 small onion, minced
>> 3 garlic cloves, chopped
>> 1 carrot, minced
>> 1 stalk celery, minced
>> 1 tablespoon fresh rosemary
>> 3 tablespoons celery leaves, chopped
>> 1 teaspoon fresh thyme leaves
>> 3/4 cup chicken stock
>> 3/4 cup tomato puree
>> 1/4 cup marsala wine
>> flour
>> salt & pepper
>> olive oil
>>
>> Preheat the oven to 375 degrees.
>> Season the shanks with salt and pepper, then dredge in flour, brown in
>> the olive oil.
>> When all the shanks are browned, remove them to an oven-safe pot large
>> enough to hold in one layer, then add the carrot, celery, onion, and
>> garlic to the pan in which you browned the shanks.
>> Cook until the vegetables are softened, then add 1/2 the rosemary, and
>> all the celery leaves and thyme. Deglaze the pan with the marsala, cook
>> for a few minutes to reduce, then add the tomato puree and 3/4 of the
>> stock. Bring the pan to a simmer, then pour over the shanks. If the
>> liquid doesn't come at least half way up the shanks, add the reserved
>> stock until it does.
>> Put the shanks in the oven, and cook for 2 to 2 1/2 hours. After 1 and
>> 1/2 hours, add the rest of the rosemary and continue cooking until the
>> meat is tender, and the bones come out of the shanks without resistance.
>> Serve over polenta and sprinkle with a mixture of 1/2 tablespoon fresh
>> parsley mixed with 1 teaspoon shredded lemon peel and 1/4 teaspoon
>> finally chopped garlic.
>>
>> I followed the directions exactly, and the meat came out very tender but
>> we just didn't like the flavor of the accompanying sauce. I've checked
>> for recipes on the web but most of them appear to be very similar to this
>> one perhaps with a different wine or tomato paste instead of pureed
>> tomatoes.
>>
>> Most of the recipes I've collected from all of you have been very
>> successful. I don't think this one came from rfc, but was just one I
>> found using Google. If you all agree that I made it properly then I'll
>> just decide never to make Osso Bucco again and certainly won't order it
>> in a restaurant.
>>
>> Thanks for your help!
>
> I would eliminate the Rosemary and cut down on the Thyme.
>
> Most of all, I would ask Pandora for the recipe she uses. )
I have said before that italian recipe requires the hole filling and instead
of marsala we use broth . If you want I will send you the recipe. "Ossi
Buchi" is a milanese dish and they are served with Risotto allo zafferano=
Saffron risotto).
Cheers
pandora

Heh...she said 'bone hole'...heh...

> ha scritto nel messaggio
oups.com...
> Heh...she said 'bone hole'...heh...

What it's happened to you all, this morning (or night)?
)))))))))))))))))))))))))))))))))))))))))))))))) )))))))))
Cheers
Pandora

"Audrey" > wrote in message
nk.net...
> Our market had beautiful looking veal shanks so I decided to try osso
> bucco for the first time. Turned out to be quite a bit of work with a
> disappointing result. Was there something wrong with the following recipe
> or do we just dislike these flavors?
> Osso Bucco
> 2 pounds veal shanks
> 1 small onion, minced
> 3 garlic cloves, chopped
> 1 carrot, minced
> 1 stalk celery, minced
> 1 tablespoon fresh rosemary
> 3 tablespoons celery leaves, chopped
> 1 teaspoon fresh thyme leaves
> 3/4 cup chicken stock
> 3/4 cup tomato puree
> 1/4 cup marsala wine
> flour
> salt & pepper
> olive oil

<Rest of post deleted>

Thanks, everybody for your input. With your help I think I'll try again
using many of your suggestions. Pandora, if you have a special recipe for
this dish I'd love to have it.

"Victor Sack" > wrote in message
. ..
> Audrey > wrote:
>
>> Our market had beautiful looking veal shanks so I decided to try osso
>> bucco
>> for the first time. Turned out to be quite a bit of work with a
>> disappointing result. Was there something wrong with the following
>> recipe
>> or do we just dislike these flavors?
>> Osso Bucco
>> 2 pounds veal shanks
>> 1 small onion, minced
>> 3 garlic cloves, chopped
>> 1 carrot, minced
>> 1 stalk celery, minced
>> 1 tablespoon fresh rosemary
>> 3 tablespoons celery leaves, chopped
>> 1 teaspoon fresh thyme leaves
>> 3/4 cup chicken stock
>> 3/4 cup tomato puree
>> 1/4 cup marsala wine
>> flour
>> salt & pepper
>> olive oil
>
> I would eliminate rosemary and most certainly marsala, and reduce the
> amount of thyme. Any, and especially all, of these in the amounts
> indicated would add a flavour quite foreign to the dish, as far as I am
> concerned. I could replace the herbs with a bit of marjoram and perhaps
> basil, and marsala with dry white wine, or just leave them all out
> altogether. I would also prepare some gremolata with parsley, garlic
> and lemon zest and add it to the dish a few minutes before the end of
> cooking. Ossobuco is a great dish and one of very few left still worth
> cooking with veal, IMO.
>
> Victor

Thanks, Victor. I did make and add the gremolata at the end but didn't
simmer it for a few minutes before serving the dish.

"Audrey" > ha scritto nel messaggio
.net...
>
> "Audrey" > wrote in message
> nk.net...
>> Our market had beautiful looking veal shanks so I decided to try osso
>> bucco for the first time. Turned out to be quite a bit of work with a
>> disappointing result. Was there something wrong with the following
>> recipe or do we just dislike these flavors?
>> Osso Bucco
>> 2 pounds veal shanks
>> 1 small onion, minced
>> 3 garlic cloves, chopped
>> 1 carrot, minced
>> 1 stalk celery, minced
>> 1 tablespoon fresh rosemary
>> 3 tablespoons celery leaves, chopped
>> 1 teaspoon fresh thyme leaves
>> 3/4 cup chicken stock
>> 3/4 cup tomato puree
>> 1/4 cup marsala wine
>> flour
>> salt & pepper
>> olive oil
>
> <Rest of post deleted>
>
> Thanks, everybody for your input. With your help I think I'll try again
> using many of your suggestions. Pandora, if you have a special recipe for
> this dish I'd love to have it.

I don't know if it is special, I only know that my mother made Ossibuchi in
this way since we were children . I will send you the recipe ASAP
Cheers
Pandora
>
>

I love the "ossobuco" especially with a good red wine from Piedmont
(northern Italian region ) such as the Barbaresco.
Take a look here to find out some interesting recipes from Piedmont and
its wines:

http://www.vini-piemontesi.com

You should have simmered, it does change

> ha scritto nel messaggio
oups.com...
>I love the "ossobuco" especially with a good red wine from Piedmont
> (northern Italian region ) such as the Barbaresco.
> Take a look here to find out some interesting recipes from Piedmont and
> its wines:
>
> http://www.vini-piemontesi.com

Io vivo in Piemonte. Anche tu?
Cheers
Pandora
>