|Osso Bucco ~ Made by my friend, Dan. Photos taken in his kitchen, following the recipe in the new cookbook ~ The 4-Hour Chef ~ by Timothy Ferriss. It looks absolutely AMAZING! I've got to try this in my kitchen!|
My friend, Dan, just got the new cookbook by Timothy Ferriss ~ The 4-Hour Chef. On Wednesday night he made the recipe for ~ Osso Bucco ~ and posted the pictures on Facebook. I was so impressed with the photos of how the dish turned out, that I just had to share his pictures and his commentary on my blog. I'll be getting a copy of this cookbook for myself and will be trying out some of the recipes. If they're all as good as this one looks, I think we're all going to be in for a treat!
Osso Bucco ~ photos and commentary by my friend, Dan...
|I am a big fan of Tim Ferriss' books. The 4-Hour Chef came out yesterday. I am about 120 pages in so far. ~ The recipe ~|
|Beginnings of Osso "Buko". Typically, Osso Bucco is made with veal shanks, but using lamb shanks turned out just as delicious.|
|After placing carrots and lamb shanks in the pot, you take the canned whole tomatoes and pour on top. ((San Marzano Tomatoes ~ definitely a difference from our Red Gold tomatoes)) Then you pour in white wine and cover with spices.|
|It took ten minutes to prep and it took another 2 hours to cook, but was definitely worth it. Unfortunately it only took a few minutes to devour . . . I was hungry.|
** a little more detailed cooking instructions from Dan, slightly adapted from The 4-Hour Chef Cookbook. ~~ Recipe is roughly:
Scrub bunch of carrots and cut off ends. Place in bottom of dutch oven. Take your lamb shanks and place on top of those. Open can of San Marzano tomatoes and pour puree on top as well as squeeze each tomato with your thumb first then squeeze them with full hand and drop in. Then drizzle about 2 tablespoons of extra virgin olive oil over the top. Then take about 3 big 3 finger pinches of salt and sprinkle on top. Also, 10 good grinds on a peppermill. Then pour the dry white wine (what ever dry white you like) so that it is up to 1/2 or 3/4 of the lamb shanks. Cook in preheated oven, covered, at 350F for 2 hours. Can go for up to a half hour longer in oven if necessary for timing.
I love it when friends of mine share their photos of what they're making in their kitchens. It inspires me check out what cookbooks are inspiring them to get creative in the kitchen. Can't wait to crack open this cookbook and take a peek! Dan ~ Thanks so much for sharing your photos and how you made the meal!
UPDATED 11/26/2012 ~ Kris, from over at the blog ~ The Iceland Trail ~ suggested you sear the meat before cooking, so you will get a better overall flavor to the dish. Read his comments for more recipe ideas. Thanks for sharing, Kris!
UPDATED 12/6/12 ~ Kris, from the blog~ The Iceland Trail ~ let me know he now has a recipe blog post for his version of making Osso Bucco. He has step-by-step photos, showing how he makes his. Cool!
Since I already had lamb arm chops ready to go, I followed his recipe and then tweaked it a bit. I added bell pepper, more onion, fresh garlic, a big can of crushed tomatoes and dry vermouth. (had to make due with what I had on hand) and a couple of sprigs of fresh rosemary. (the last from my garden)
I cooked it in my new Dutch Oven, at 325F degrees, for a little over 3 hours. I served it with steamed new potatoes and mushrooms. It turned out AMAZING! Roy and I both went back for seconds, we didn't lick the plates clean, but we did do the next best thing ~ we got out the bread and butter. : ) Roy was VERY happy with the meal, as was I. This cut of lamb can be a tad greasy, so we had to fish around a bit to get everything on the plate. I have a container of leftovers, so in the morning I'll just skim off the remaining fat and we'll be good to go for round two. (or would that round three? heehee)
I think using all the additional veggies/herbs gave the dish a flavor of ~ a cross between Osso Bucco and Cacciatore. I'll be making this meal (or a variation of it) quite a few times over the course of the winter. Thanks to both of you guys, this is now one of my favorite new recipes!