I can't really remember the last time I've cooked or eaten osso buco. We braised the meat in an ad hoc sauce of corned beef stock, chicken jus, canned tomatoes, red wine, soy sauce, and a touch of Rao's marinara. We seared the sliced shanks in olive oil and then added our sauce components. We cooked the shanks for 4 hours at 275°F partially covered. We removed them from the oven and let them rest in the hot sauce. After a 2 hour rest we put them back into the oven, now at 175°F and heated them for an hour. We served the braised meat on a bed of polenta and broccoli rabe sauteed in an anchovy and garlic oil.
The dish was outstanding. It didn't draw on memories. We were inspired by the idea of nostalgia without being hampered by the traditions and obstacles of the way it was supposed to be. Instead we concentrated on creating the tastiest meal we have cooked together. Until tomorrow. It's always important to raise the bar.
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