The progression of a person’s cooking style is an interesting thing. When I was little, my mom used a pressure cooker, a lot. It was the perfect way for a working mother to be able to cook an amazing hot meal that seemed like it would have cooked all day. Because of that, my early experiences with cooking all involved pressure cookers. That’s right, I was the 8 year old standing on a stepping stool and peeking over the top of the pressure cooker to make sure my tomato bredie was cooking just right. Dangerous, probably, but a great hobby for a kid!

Given the frequent use of the pressure cooker in our house, there was no slow roasting or braising that I can recall. What exactly is braising? Well, it is searing a meat and then cooking it in liquid for an extended period of time to make it extra tender and tasty. With my braising definition in hand, I was on the hunt for a fool-proof recipe that I would not be disappointed in. It was my first time braising after all, it should be special!
Then it came to me…in an email from a friend…Saveur Magazine’s 15 Braised Meat Recipes! The Osso Buco was the one, THAT would be my 1st braising recipe. I would, however, use beef instead of veal. I would also like to take a minute to warn you to take the “shank” cut as a shank cut, and NOT look up what that means. I did. I put off making the recipe for a couple of weeks….
But I digress. I picked up a new pan especially for braising, and of course I named her! So everyone, please welcome Eta to the family! Why Eta? Well because she sings to me of course! Since her arrival last week, Eta has produced 4 amazing meals. But this one was truly the most decadent. Honestly, this is a meal I would have paid 5 star restaurant prices for.
And it wasn’t even that hard!! You could definitely make this meal at home and completely wow your dinner guests. I served the Osso Buco with super easy and delicious garlic parsley new potatoes (that recipe is below as well). I hope you enjoy the recipes as much as we did!
Did you enter to win a month’s supply of Popchips yet?
What is your favorite “cook to impress” meal?
First Timer Osso Buco
Adapted from this recipe in Saveur Magazine
Ingredients
- 2 Beef, Lamb or Veal Shanks, about an inch + thick per piece (I used beef)
- Flour
- Salt & Pepper
- Olive Oil
- 3 tbs butter
- 2 medium carrots (minced, I used my food processor)
- 1/2 vidalia onion (minced, I used my food processor)
- 2 tbsp tomato paste
- 1.5 cup white wine (I used Avia Chardonnay)
- 1 cup chicken stock
- 5 sprigs of fresh parsley (tied together with cooking twine)
- 2 large bay leaves
Directions
- Preheat oven to 325
- Salt and pepper your shanks and then dust with flour
- In a large dutch oven, drizzle the pan with olive oil and heat over medium-high heat
- Brown the shanks for approximately 5 minutes per side, or until brown
- Remove shanks from pan and cover with tin foil
- Add butter to the pan, using a wooden spoon to scrape the bottom of the pan as the butter melts
- Add minced onions and carrots and allow to simmer until the carrots soften, approximately 10 minutes
- Add the tomato paste and stir well
- Add wine, chicken broth, parsley and bay leaves and stir well
- Add shanks back to pan and bring to a simmer
- Cover the pan and place it in the oven
- After an hour, quickly flip the shanks, replace lid and return to oven
- Cook for an additional hour
- Reduce heat to 200 degree while you prepare your side dishes (up to 45 minutes max, just make sure there is still enough liquid in the pan. If not, add an additional 1/2 cup of chicken stock)
- When your side dishes are ready, spoon sauce over the shanks and serve!
Garlic Parsley New Potatoes
Ingredients
- Approximately 10 new potatoes (halved)
- 3 tbsp margarine (may sub butter)
- 1/2 cup fresh parsley (chopped)
- 2 large garlic cloves (chopped)
- Pepper
Directions
- In a medium pan, cover potatoes with water
- Bring to a boil and allow to boil until potatoes are tender to the bite (approximately 10 minutes after it begins to boil)
- Drain the potatoes
- In the mean time, melt butter in a medium pan until melted
- Add garlic and allow to saute for approximately 4 minutes
- If the butter reduces too much, add a dash or two of olive oil
- Add parsley and simmer for 1 more minute
- Toss the potatoes in the butter mixture
- Add pepper to taste
- Enjoy!
LOVE osso buco. Haven’t tried making it myself yet (waiting for mom to come visit then I’ll request her version hehe) but I’m glad I have your recipe when I do make it myself! You rocked the 80s perm, btw 😉
Looks great! Never tried osso bucco, but just had my first braising experience. Great job!
That picture of you is priceless. I want to try that potato recipe.
This looks fabulous! You (and Eta) did a fabulous job!
OOh. I love that you name your kitchen ware too! Was just discussing this with SBK and Boston Food Diary last night, I mentioned my KA whose name is Esther with a whole back story. I think it’s just so much more fun when you give things a character!
Welcome, Eta! Osso bucco is so delish, isn’t it? I love braising– makes such tender meat!
Okay, how much am I loving that you named your new pan? That’s awesome! Thanks so much for linking to Saturday Swap!!! I’m bookmarking your recipe to try soon. What a hearty and delicious meal to warm up my family on a cold winter’s night!! Thanks again for sharing it with us. Have a wonderful weekend….
Spotted you on Saturday Swap! I’ve made Osso Bucco once and loved it – so glad you tried it! And glad you adapted it to beef! Great winter hearty dish!
Congrats on your first braise and the new pan! I love osso buco and actually made it for V-day a couple years ago.
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I’m a huge fan of braising meat…I love the slow-cooked tenderness and the wonderful aromas from braising!