Osso Buco with Barolo

Epicurean Exploits - Food and Recipes
1

Great pic’s Serge…I wish I knew how to make that.

2

Looks AH-mazing Serge. That’s veal I take it? What was the Barolo?

Cool coincidence, recently read a TN on another 71 Barolo on another board that made it sound out of this world. In fact, my signature line has part of the prose. newhere

3

Thanks Serge. Rinaldi’s a great producer. Ever heard of Rosello?

I asked about the veal cause most butchers these days try to convince people to use beef shanks (older animals) for Osso Bucco. Of course, veal is the originally intended ingredient.

4

Don’t know. Had never heard of it until I saw the TN where my signature line comes from. Make your own assesment from it. [wink.gif]

I immediately thought of Chambers when you mentioned a Rinaldi of that age. They do indeed have a good selection of mature Baroli.

5

Very nice. Looks a lot like the Osso Bucco that Lisa and I made about a month ago. Very tasty and not nearly has hard to make as people think.

6

Steve - I’ve made Mario Batali’s recipe from the Babbo cookbook on more than once occasion and it is really pretty simple. It’s just a long slow braise, and as Serge mentioned earlier, the key is starting with the best veal shanks that you can lay your hands on.

http://www.mariobatali.com/recipes_ossobuco.cfm" onclick="window.open(this.href);return false;

7

Batali’s recipe is excellent.

JD

8

Batali’s is my go to recipe as well.