Monday, January 18, 2016

In The Kitchen with Jacks--Osso Buco

Jackpot took a moment to pose for me but was otherwise ensconced in her doggie bed while I prepared an osso buco courtesy of Emeril with Creole seasonings! Two veal shank pieces (roughly 8 oz. each) is an ample portion for two, when served with a heaping side of rice and a salad dressed perhaps spiked with a shallot vinaigrette, sumptuous mushrooms and crisped pancetta. If you don't happen to have something like Zatarain's around for the seasoning, a recipe easily created from items most likely found in your spice cabinet may also be found here. What's best is that the meat simmers for about two hours, so guests enter to a wildly fragrant aroma--and then the dish finishes cooking while you're chatting over hors d'oeuvres and wine! Sit down and serve!

I veered from this recipe with highly satisfactory results. Since I have a most confounding, irritating allergy to tomatoes, I pureed a can of cannellini beans with some water as a substitute for the red devils (or for a great tomato-less marinara to be used, click here). I also cracked open a bottle of a hearty beer instead of opening up a whole bottle of red wine (course an opened bottle of wine rarely lingers). The result was truly an impressive, really easy rustic delight! Now, make sure you serve with tiny spoons to scoop up all the delicious marrow from the bones!

1 comment:

  1. My mother used to make this with the red wine and tomatoes, but I'm inspired to try your version too!