Comments on: Not-so Buco

By: michelle @ TNS

michelle @ TNS — Fri, 21 Mar 2008 15:33:02 +0000

i was just thinking about gremolata the other day, when i was served some braised oxtail without any, which made me sad. i love recipes like this that capture the spirit of a classic dish without all the effort. plus, who doesn’t love risotto milanese?

By: melissa

melissa — Fri, 21 Mar 2008 03:10:15 +0000

nice one jennifer. I actually made osso buco for the first time a couple of weeks ago and hubby and I got to find out how much we love veal. which was a LOT. next time though, I should do something more like this (I made the buco on a wednesday and it *was* kind of rough for a weeknight).

By: Jennifer Hess

Jennifer Hess — Thu, 20 Mar 2008 20:06:09 +0000

Claudia – as always, thank you.

Marie – Gremolata is so simple to put together and so tasty, I really should make it more often…

Donald – Thanks! I don’t use it terribly often but I’m always on the lookout for new recipes that use saffron.

Blake – Thank you! I think veal does behave similarly, at least in chop form. I know Mike seared them like he would a steak or pork chops, by bringing the veal chops to room temp, salting them and searing them in a super hot cast iron skillet, then removing them and letting them rest for a few minutes before we dug in. That being said, I’m not sure how similar the suckled veal chops we used are to chops you can get at a butcher or butcher counter. As far as the carnaroli vs. arborio rice goes, I think it just boils down to the fact that I have more consistent results with carnaroli, and I generally end up with a very creamy risotto. It’s very forgiving, too.

By: Blake Royer

Blake Royer — Thu, 20 Mar 2008 19:40:22 +0000

This looks fantastic. I’ve never cooked veal before — does it behave similarly to beef or pork? I love classic Risotto Milanese and the way the saffron is such a prominent flavor. Question: is there a reason you prefer Carnaroli rice over arborio?

By: Donald

Donald — Thu, 20 Mar 2008 00:22:05 +0000

That may be a “Not so Buvo” but definitely a delectable veal dinner. And in my house, anything with saffron is a good thing. I broke the bank and went ahead and bought a half an ounce of it. I felt like I was doing a boiler room deal with an undesirable for an by-the-half-OZ product I used to buy in the late, early, mid, 80s. You know…oregano.

These look great!

By: Marie

Marie — Wed, 19 Mar 2008 21:57:42 +0000

So weird, I was just thinking about veal chops. Now I’m ravenous. I think gremolata is one of those not-talked-about-often-enough flavour-punches…I use it with slow-cooked pork dishes, too – anything really fatty and unctuous. And the vermouth! Thank you. Off to the liquor store right now…

By: Claudia (cook eat FRET)

Claudia (cook eat FRET) — Wed, 19 Mar 2008 20:08:26 +0000

another beautiful dinner/photo…
i like the saffron in the risotto accompanying the gremolata
i can see how that’d be a nice flavor combo