Quantcast

«

»

Aug 02 2009

Osso Motherfucking Bucco (UPDATED WITH RECIPE)

P1020260

UPDATE: Here’s the motherfucking recipe:

three 2 inch thick osso bucos (veal shank)
salt
pepper
olive oil
1 cup diced carrots
1 cup diced onions
1 cup diced celery
6 cloves finely chopped garlic
1 cup chicken or beef broth
1 cup white wine
1/2 cup unpasteurized sake
1 16 ounce can of Muir Glen chopped tomatoes
some aromatic fresh herbs, like sage, thyme, oregano, etc

(1) Salt and pepper the shanks and brown them in oilve oil over medium-high flame in a La Creuset dutch oven. The temperature should be modulated so that the residue left in the pan becomes brown, but not black. Remove shanks from dutch oven and put on plate.

(2) Throw celery, carrots, and onions into the dutch oven, and sautee over medium-high heat until they are starting to caramelize. Then throw in the garlic and continue to sautee until the you can smell that the garlic is cooking, but do *not* brown the garlic.

(3) Turn the heat to maximum, add the wine and sake, and deglaze the pan. The add the broth, tomatoes, and aromatics, allow to come to a boil, and then turn the heat down to minimum, put in the shanks (with what was the long axis of the bone pointing vertically), baste them with the liquid, and then cover the dutch oven.

(4) Simmer at minimum heat for one hour, and then turn the shanks over, always keeping the long axis of the bone pointing vertically.

(5) Simmer for another hour, and then turn the shanks again.

(6) Now that the shanks have been simmering for a total of two hours, this where some judgment comes in to play. They will surely need to cook for at least another half hour (for a total of 2.5 hours), but they could need another hour (for a total of 3 hours). Better a little overcooked, than a little undercooked. The consequence of the former is that the meat will be a little dry–but you are going to put plenty of nice sauce on it; the consequence of the latter is that the meat will be tough and gelatinous–blecch. Remove the finished shanks from the dutch oven, and place on a plate, and spoon some of the braising liquid on them to keep them moist.

(7) Turn the heat up to maximum and reduce the sauce down until it is nice and thick. A good way to tell when it is thick enough is that when you draw your wooden spoon across the bottom of the dutch oven, there will be a dry streak that takes a couple seconds to fill back in with liquid.

(8) Salt and pepper to taste, and remove as much of the aromatic herb pieces as you can find. You can puree in a blender (or with an immersion blender), or leave the pieces of diced vegetable intact. I prefer the latter.

(9) Pour the sauce on the shanks, and eat the motherfuckers!

20 comments

Skip to comment form

  1. 1
    Isis the Scientist

    Delicioso, but is that couscous?

  2. 2
    DamnGoodTechnician

    And here I am, having Cap’n Crunch French Toast for dinner. You should see the sugar twitches around here!

  3. 3
    Toaster

    Why the fuck do you have a shellfish fork for lamb?

  4. 4
    ScienceWoman

    Is that an empty glass of MFJ in the background?

  5. 5
    Comrade PhysioProf

    (1) Yes, it’s couscous. I don’t what the fuck the “but” is all about.

    (2) It’s not lamb. The little fork is to get the marrow out of the bone.

    (3) That’s a *full* glass of MFJ on the rocks!

  6. 6
    judith weingarten

    Osso Motherfucking Buco is the one (and only)Italian dish correctly served as a single dish with pasta. I am deeply shocked by the couscous and will have to rethink my commitment to this blog. Oh, and I would have pureed the veg just a bit more, too.

  7. 7
    MitoScientist

    Haha, man, everybody’s a critic.

  8. 8
    Isis the Scientist

    Please see Judith’s comments above. The osso buco looks beautiful, but I would have thought it would be served with a nice al dente pasta.

  9. 9
    physiobabe

    As a full-fledged Italian, may I say that Judith & Isis are spot on.

  10. 10
    bikemonkey

    “correctly served”???? Foodie asshat alert!!!!!! HAhahahahaha!

  11. 11
    terrifiedtabetic

    couscous is pasta, and there is no reason, aside from pissing off Nona, not to use it. It pairs well with the meat and sauce. Skipping the marrow would be an act of High Goatfuckery. But you should have some bread to put the marrow on.

  12. 12
    Connecticut Man1

    All I had time to have for dinner was a cup of iced coffee. Fuck that looks yummy!

  13. 13
    BB

    Recipe, man, post the MF recipe!
    Will it go with chilled pinot grigio too?

  14. 14
    Comrade PhysioProf

    Updated with recipe. I don’t like pinot grigio, but if you do, I’m sure it’ll go just fine.

  15. 15
    Bora Zivkovic

    Next time try venison instead of veal….

  16. 16
    Kowalski

    Yum, thanks for adding the recipe!!!

  17. 17
    BB

    Molto grazie!

  18. 18
    Candid Engineer

    Looks fucking delicious.

  19. 19
    Catharine

    Do you have a good recipe for Motherfucking Goulash?

  20. 20
    gnuma

    That is a serious dram of MFJ.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite="" class=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>