With the weather getting colder and colder, braised dishes are in season. Rustic flavors consisting of simple vegetables and classic herbs mixed with meats are great for that cold fall or winter evening. This version of Osso Bucco is from the new TV series on TV5, “Recettes de chefs” and comes from chef Geneviève Filion via Restaurant Le Bouchon in Sherbrooke, Quebec. It’s not tomato based as several other versions found online.
The beauty with most osso bucco recipes is that they don’t require much work or skill. They’re relatively easy, and sit in liquid for a while until done. Braising is a technique usually combines a dry and a wet part. Meat is seared at high heat, and then cooked for a long period of time in a certain quantity of liquid. Normally, fatty or low quality meats are used in braised dishes because the long cooking process breaks down the collagen/connective tissues found in tougher meats. For example, you wouldn’t use a tenderloin in a braised dish because it would become overly dry as it has little fat, and because it’s just muscle, there’s nothing to break down. Meats coming from shoulders, legs, or feet render which are normally cheap cuts do great. If they are cooked quickly, they are tough and sometimes fatty. Braised, they melt in the mouth, and the fat melts and helps flavor your dish even more.
I made the dish for my father-in-law’s birthday, Happy Birthday Gunther!
Ingredients
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