About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Ossobuco - Braised Veal Shanks, Milanese Style | Main | Stinco - Braised Whole Veal Shank, Trieste Style »

Ossobuco in Bianco - Tomato-Less Braised Veal Shanks

I do love Ossobuco. But it isn't the melting off the bone flesh that makes me crave the dish. Rather, it's the little jewel inside the bone. There is nothing as heavenly as that first silky spoonful of warm marrow.

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Beth told you a bit about our hunt for veal in her post on Sunday. It was worth the effort. My shanks were beautiful and full of meat.

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This version of Ossobuco is pure simplicity. Meaty hind shanks, salt & pepper, dry white wine, a little lemon peel and chopped parsley to finish. Five minutes of active prepping followed by 2-3 hours of waiting for the heat to work its magic.

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An old high-school friend was in town this weekend for her neice's wedding. She came by for dinner tonight. We enjoyed our Ossobuco in Binco with oven roasted, herbed potatoes and a nice School House red from the Calif. central coast.

It was delicious.

Comments (3)

Marcella Hazan:

Deborah, you and Victor have this at least in common, your love for marrow. Victor would even be ready to exchange all of the meat on his ossobuco for a couple of fat marrows.

I am very happy with the way my ossobuco recipes turn out. They are faithful to the essence of ossobuco, the melting off the bone of the shank meat. I am always tempted to order ossobuco on the rare occasions that I eat out - if the only chicken on the menu is the breast - yet I am often disappointed by its chewiness. Yours looks just the way it ought to taste.

Deborah responds:
Tell Victor that as soon as the crazy holiday season is over, I will be ordering your new batch of sausage. I'm also going to bring you a very special local Missouri sausage when we come in January - Oberle made in Ste Genevieve. Google it and see what you think.
And thanks to the careful instructions, it tastes like it looks! I love the freshness of the lemon peel and parsley.

This looks beautiful Deborah!

Mmm, marrow, yummy!

david downie:

that cut of meat looks the trick. i have cooked it before but without the success, and i think it was down to the miserly, formally frozen cut of meat that the butcher misleading dubbed as being for Ossobuco.

Your cut is much thicker.

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This page contains a single entry from the blog posted on October 12, 2010 6:37 AM.

The previous post in this blog was Ossobuco - Braised Veal Shanks, Milanese Style.

The next post in this blog is Stinco - Braised Whole Veal Shank, Trieste Style.

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