Osso Bucco is one of my favorite Italian dishes and I'm always looking for a better way to prepare it. Beef shanks were on sale so it was an excuse to make one of my faves. The shanks were rubbed with olive oil, and simply seasoned with hickory-smoked sea salt, and a pat of butter. Vac sealed, refrigerated for 10 hours and then in the hot tub at 130F for 48 hours. Tonight a sauce was made using 1/2 C diced bacon, 1 finely diced onion, celery rib, and carrot. This was slowly browned, 6 oz dry white wine to deglaze pan, a bit of tomato paste added, reduced and then the liquid from sv shanks was added back into sauce and simmered until thickened. Shanks were finished over high heat, and placed atop egg noodles, sauced and a gremolata was sprinkled over the top. The gremolata was chopped Italian parsley, rosemary, sage, lemon zest, and fresh garlic. Served with a nice full bodied pinot noir, Oh Yeah!
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