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Costco's Osso Bucco

13 years ago

Has anyone tried Costco's Osso Bucco and if so, how did you like it? I have never made it nor have I eaten it. Rarely seen on a restaurant menu. Just another one of those things I keep thinking about doing.

jude

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Comments (11)

pkramer60
13 years ago
Costco has Osso Bucco? I need to go check that one out. My mom made it often for the two of us, but since dad doesn't like veal, I haven't made or had it since she passed. Hers was awesome.

Maybe if I make it with chicken thighs he will eat it.
compumom
13 years ago
Beware, DH found that their lamb shanks were quite salty.
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Here are two of my favorite Lorna Sass recipes; annotated by me. This recipe for Osso Buco is from Lorna Sasss 'Cooking Under Pressure'. I have made it both as a slow braise (traditional), and made it in the pressure cookerÂI actually prefer the pressure cooker version. Even if youÂre only cooking for two and using just two veal shanks, donÂt halve the remaining ingredients; the sauce is wonderful by itself. Once you get the Osso Buco started in the cooker, cook up some pasta or rice to soak up the sauce. The gremolata garnish is traditional, but I donÂt care for it; some authorities, such as Marcella Hazan, donÂt use it. OSSO BUCO alla MILANESE (Braised Veal Shanks, Milan-style) Serves 4 4 veal shanks, about 10 oz each 2 tablespoons all purpose flour 3 tablespoons olive oil, divided 1 large onion, coarsely chopped Â½ cup dry red wine or dry vermouth 1/3 cup beef or chicken stock or bullion 2 medium carrots, coarsely chopped 1 stalk celery, sliced thinly Â½ pound mushrooms, thinly sliced One 14 oz can tomatoes, coarsely chopped, including juice 1 teaspoon dried basil 1 teaspoon dried oregano Â¼ teaspoon grated nutmeg (optional) Â½ teaspoon salt, or to taste (less if using canned bullion) Freshly ground black pepper to taste Gremolata: (optional) 1 tablespoon finely minced garlic 2 tablespoons grated lemon zest Â½ cup finely minced fresh parsley Rinse the veal shanks, pat dry, and dredge in flour, pressing the flour into the veal with the heel of your hand. Shake off excess flour. Heat 2 tablespoons oil in the cooker. Over medium heat, brown the veal on both sides and set aside on a platter. Add the remaining oil and sautÃ© the onions until soft, about 3 minutes. Add the red wine and stir, taking care to scrape up any browned bits that are stuck to the bottom of the pan. Add the stock, browned shanks, carrots, celery, mushrooms, tomatoes, basil, oregano, nutmeg and salt and pepper to taste. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 18 minutes. Let the pressure drop naturally or use a quick-release method (venting the steam or putting the cooker in the sink and running cold water over it). Remove the lid, tilting it away from you to allow any excess steam to escape. Prepare the gremolata, if used, by combining the garlic, lemon zest, and parsley. When the shanks are done, stir in the gremolata and simmer for a few minutes. Adjust seasonings and serve. Note: if using smaller shanks, check for doneness after 15 minutes of high pressure. And here's a good standby for quick good eats: CURRY IN A HURRY This recipe from Lorna SassÂs 'Pressure Perfect' is a quick and easy way to make a pretty tasty curry. You can make it with chicken, beef, lamb or pork, and vary the hotness by using mild or hot curry paste. 2 tablespoons of mild curry paste makes a pleasant-but-wimpy curry; 4 tablespoons of mild paste makes it pleasantly zingy; 4 tablespoons of hot curry paste makes it very hot, near my limit of tolerance (and I really like hot food). I generally use 2 tablespoons of hot and 2 tablespoons of mild curry paste. This is another recipe thatÂs ridiculously easy yet produces delicious food. If you donÂt want to mess with the yogurt, peas and cilantro, donÂt botherÂthe dish will still be very tasty, but the sauce wonÂt be as rich or velvety-smooth. ( I personally donÂt like cilantro, so I donÂt use it.) The recipe calls for 3 pounds of bone-in chicken; I find it easier to use about 2 or 2.5 pounds of boneless skinless chicken thighs. ÂOnce you get the pressure cooker up to pressure, make a pot of rice. By the time the rice is done, so is this. 1 cup water 4 tablespoons PatakÂs Mild Curry Paste 1 medium onion, coarsely chopped 3 pounds bone-in skinless chicken thighs or breasts, or 2-2.5 lbs boneless skinless thighs, or 2 lbs. other meat (see chart below) 1 cup plain yogurt 1 Â½ cup frozen peas 3 tablespoons cilantro, chopped (optional) Pour the water into a 4-qt or larger pressure cooker and blend in the curry paste. Place on high heat and add the onion and meat of your choice. Lock the lid in place. Over high heat bring up to high pressure. Reduce the heat just enough to maintain high pressure and cook for the time indicated in the chart. Turn off the heat. Allow the pressure to come down naturally. (If cooking chicken, release any remaining pressure after 4 minutes.) Remove the lid, tilting it away from you to allow steam to escape. If the chicken or meat isnÂt tender, cover again and simmer until done. If necessary, skim off the fat that rises to the surface or degrease the broth in a fat separator. Blend the yogurt into 1 cup of the broth. Stir the peas into the curry and simmer until they are defrosted, about 1 minute. Turn off the heat and stir the yogurt mixture into the curry. Stir in the cilantro and salt to taste. Serve in bowls over rice. Meat choices & Cooking times Chicken (see notes above)8 minutes high pressure, 4 minutes of natural release, then quick release Beef (boneless chuck, 1" cubes) 8 minutes high pressure, then natural release Pork shoulder (1" cubes)8 minutes high pressure, then natural release Lamb (boneless, 1" cubes)12 minutes high pressure, then natural release If using beef, pork or lamb, trim off excess fat and cut the meat into approximately 1" cubes before cooking..
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Comments (7)
I've always made it with veal shanks too, probably because I've never thought to try lamb. I am going to put lamb shank Osso Bucco in my "try soon" file for sometime the next few weeks. Thanks for the heads up on that! Alexa BTW - I use Weeds Recipe that she posted a long time ago.... Osso Bucco weed style 4 thick (2 1/2-inch) veal shanks, each patted dry and tied securely with kitchen string to keep the meat attached to the bone all-purpose flour for dredging the veal shanks 1/2 cup unsalted butter plus additional if necessary 3 tablespoons olive oil plus additional if necessary 1 1/2 cups dry red wine 1 1/2 cups finely chopped onion 3/4 cup finely chopped carrots 3/4 cup finely chopped celery 2 teaspoons minced garlic 3 to 4 cups chicken broth and beef broth, 50/50 mix (replace with veal stock if you have it!) 6 oz can of tomato paste 8 fresh thyme sprigs, finely chopped, don't use stems if woody handful of fresh Italian flat leaf parsley, finely chopped (yields about 1/3 cup) plus more for garnish 1 bay leaf 1/2 teaspoon salt 1/2 teaspoon black pepper Season the veal shanks with salt and pepper and dredge them in the flour, shaking off the excess. In a heavy pot large enough to hold the veal shanks in one layer, heat 3 tablespoons of the butter and 3 tablespoons of the oil over moderately high heat until the foam subsides, and brown the shanks, adding some of the additional butter and oil as necessary. Remove shanks to a platter. Add a little of the wine to the pot to deglaze, scraping up the brown bits clinging to the bottom and sides of the pot. Add the rest of the wine and boil until the liquid is reduced to about 1/2 cup. Reserve the wine reduction in a bowl. Add the onion, carrots, celery, and garlic in the remaining butter over moderately low heat, stirring occasionally, until the vegetables are softened. Add the shanks with any juices that have accumulated on the platter, the reserved wine mixture, and enough of the broth to almost cover the shanks. Spread the tomato paste over the shanks, add the thyme, parsley, bay leaf, and more salt and pepper to taste. Bring the liquid to a low boil, then reduce to a lively simmer. Braise the shanks, turning every half hour until very tender, about 2 hours. Remove the shanks to a platter, take off the strings and cover with foil to keep warm. Skim the fat from the pot, then strain the pan juices into a saucepan, pressing hard on the solids. **(see note below) Boil the juices until they are reduced and sauce begins to thicken. Add salt and more pepper to taste. Return shanks to pot to heat through. Serve over a simple risotto, garnish with more chopped parsley, and dont forget to provide some cocktail forks to get at the marrow. Heaven!! Notes: **I dont do the straining the vegetables step. I cut my veggies super fine, and leave them in the sauce. I have also tried pureeing the sauce so it is smooth, but I like the itty bitty chunks of veggies in there. The last time I made it, I used my food processor to do the veggies - a real "aha!" moment. Cut so much time off of prep, and the veggies were super finely chopped, adding texture to the sauce but not too much. Using red wine in this dish is not the norm every recipe Ive seen calls for white wine. I like the flavor of red much better, plus I get to drink the rest ;) Fresh or canned tomatoes are typically used, but I like the richness of the tomato paste. If you like it a little "beefier" tasting, use all beef broth instead of the chicken/beef mix. Osso Bucco is traditionally served with gremolata on top, but I dont care for it. Here is the recipe in case you like it: Gremolata 1/2 cup minced fresh parsley leaves (preferably flat-leafed) 2 tablespoons freshly grated lemon zest 1 tablespoon minced garlic Sprinkle over cooked shanks.
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RECIPE: Osso Bucco
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You could serve this with noodles if you prefer. I love noodles but they wouldn’t be my choice for osso bucco. If you don’t like mashed potatoes rice would be a better choice IMO. I also would not use Bristol Heavy Cream Sherry for this. Sherry has a distinct taste that wouldn’t be good in this. You could subsitute white wine or leave out the alcohol altogether and use a bit more stock with a tablespoon of vinegar. When you are asking questions about a specific product, it is important to spell it correctly in case there isn’t anyone answering who is good at interpreting.
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sushipup1
13 years ago
There are prepared dishes? Refrigerated or frozen?

Most prepared things seem to be too salty for us these days.
sooz
13 years ago
I tried it before. It wasn't bad, but it wasn't homemade quality like you or I would make.
Smiles,
Sooz
User
13 years ago
Osso bucco is not hard to make. I use beef shanks (not veal or lamb), and it's always a hit. It's one of my go-to Sunday night meals.
arley_gw
13 years ago
If you have a pressure cooker, it's downright easy to make. The hardest part is finding a market that has veal shanks.

This recipe for Osso Buco is from Lorna SassÃ¢ÂÂs Cooking Under Pressure. I have made Osso Buco both as a slow braise (traditional), and made it in the pressure cooker. I actually prefer the pressure cooker version. Even if youÃ¢ÂÂre only cooking for two and using just two veal shanks, donÃ¢ÂÂt halve the remaining ingredients; the sauce is wonderful by itself, and any leftover sauce will make a great pasta sauce for the next day. Once you get the Osso Buco started in the cooker, cook up some pasta or rice to soak up the sauce. The gremolata garnish is traditional, but I donÃ¢ÂÂt care for it; some authorities, such as Marcella Hazan, donÃ¢ÂÂt use it.

Osso Buco alla Milanese (Braised Veal Shanks, Milan-style) Serves 4

4 veal shanks, about 10 oz each
2 tablespoons all purpose flour
3 tablespoons olive oil, divided
1 large onion, coarsely chopped
ÃÂ½ cup dry red wine or dry vermouth
1/3 cup beef or chicken stock or bullion
2 medium carrots, coarsely chopped
1 stalk celery, sliced thinly
ÃÂ½ pound mushrooms, thinly sliced
One 14 oz can tomatoes, coarsely chopped, including juice
1 teaspoon dried basil
1 teaspoon dried oregano
ÃÂ¼ teaspoon grated nutmeg (optional)
ÃÂ½ teaspoon salt, or to taste (less if using canned bullion)
Freshly ground black pepper to taste

Gremolata: (optional)

1 tablespoon finely minced garlic
2 tablespoons grated lemon zest
ÃÂ½ cup finely minced fresh parsley

Rinse the veal shanks, pat dry, and dredge in flour, pressing the flour into the veal with the heel of your hand. Shake off excess flour.

Heat 2 tablespoons oil in the cooker. Over medium heat, brown the veal on both sides and set aside on a platter.

Add the remaining oil and sautÃÂ© the onions until soft, about 3 minutes. Add the red wine and stir, taking care to scrape up any browned bits that are stuck to the bottom of the pan. Add the stock, browned shanks, carrots, celery, mushrooms, tomatoes, basil, oregano, nutmeg and salt and pepper to taste.

Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 18 minutes. Let the pressure drop naturally or use a quick-release method (venting the steam or putting the cooker in the sink and running cold water over it). Remove the lid, tilting it away from you to allow any excess steam to escape.

Prepare the gremolata, if used, by combining the garlic, lemon zest, and parsley. When the shanks are done, stir in the gremolata and simmer for a few minutes. Adjust seasonings and serve.

Note: if using smaller shanks, check for doneness after 15 minutes of high pressure.
jude31
Original Author
13 years ago
Sooz, obviously, I apparently don't think I could make it or I would have tried before now.-)

Costco's was in the frozen foods...or was it? My first visit to Costco and there was a lot of stuff to ponder over, now I don't remember for sure.

I'm not sure shanks of any kind are prolific in our grocery stores. I think Fresh Market may have some but they are expensive. I'm more reluctant to try something if the ingredients are pricey, plus I'm only cooking for two and DH is just a little picky. I think I'll renew my search. And maybe visit Costco again.

Arley, your recipe sounds delicious! I no longer have a pressure cooker though. I'm sure the cooking time would be longer. Momj, I would be interested to see your recipe, as well.

Thanks.

jude
pattypeterson2208
13 years ago
I recently found turkey drumsticks on sale for .78 cents a pound. I did a quick search on line for something new decided on Emerils turkey drumstick osso buco, it was wonderful and I have another in freezer waiting to be made. I was working ( that was before I broke my ankle) I made it in the crockpot. Started it before I went to work. When I got home took turkey out and put sauce in pan on the stove to reduce down. As sauce was cooking I pull all the little tendons out of drumsticks and that worked well. It was cheap, easy and tasted very gourmet. Patty
jude31
Original Author
13 years ago
Creative cooking....and don't they look good. I'm thinking...dutch oven and think I'll look around a little to see how long I need to cook. Apparently you can use a variety of meats, and that's a good thing.
User
13 years ago
I use a recipe similar to the one arley posted. But I make it on the stovetop and the oven. It's not hard, even if it looks intimidating. It's not.

The first time, I screwed up my courage, took a deep breath, and started, and it went very quickly and easily, much to my relief.

I do use beef shanks, which are easier to find, at my local ShopRite.

And the prep for the stove top:

After you prepare everything on the stovetop, put in a large pan, braise, in the oven 325 degrees, for at least two hours, until the meat is tender. I find that even beef is falling-apart tender, and good shanks have marrow.
Teresa_MN
13 years ago
Wow Patty.....that looks delicious. Going to look for Emeril's recipe right now.

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