It’s raining ice here. How’s the weather where you are? Also, after waking up the last two mornings at 5 and laying in bed last night until 11 giggling with Jay, I’m a little droopy today.
It was worth it, because he’s cute.
This is, like, totally the best meal for cold days when you’re feeling droopy. It’s not hard at all, but it does require a little bit of chopping. You can use any meat in the world that you’d like, and the cheaper the better! Since we braise it for so long it falls apart and gets so tender even if you use something that would usually be really tough.
Traditionally Osso Bucco is made with veal shank. If you would like to purchase baby animal thighs, please be my guest! I prefer adult dead animal thighs.
It’s a moral issue, you see.
Not really. You know that. Dead animal is dead animal, and I’ve chosen to consume them from time to time. I go the beef or other meat route for cost and availability purposes, usually. Also worth noting: I’ve made this with bone-in, skin-on chicken before. I’ve made this with boneless pork ribs (called country-style, usually). I’ve made this with pork shoulder cut into chunks. I’ve made just the sauce and spooned it over grilled white fish.
It works beautifully, every single time. So, use whatever protein you’d like! On this particular day I found something super cheap in the store called “beef shank for soup.” Um…ok! This is kind of like soup, so I went with it. Also, my dogs like femur bones more than other kinds of bones. So…they got them after I cooked the meat. Turns out, they REALLY like femur bones when they’re covered with saffron tomato white wine sauce. Snobs.