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.

Beware, DH found that their lamb shanks were quite salty.

There are prepared dishes? Refrigerated or frozen?

Most prepared things seem to be too salty for us these days.

I tried it before. It wasn't bad, but it wasn't homemade quality like you or I would make.
Smiles,
Sooz

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.

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 SassâÂÂs 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 youâÂÂre only cooking for two and using just two veal shanks, donâÂÂt 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 donâÂÂt care for it; some authorities, such as Marcella Hazan, donâÂÂt 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
ý 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
ý pound mushrooms, thinly sliced
One 14 oz can tomatoes, coarsely chopped, including juice
1 teaspoon dried basil
1 teaspoon dried oregano
ü teaspoon grated nutmeg (optional)
ý 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
ý 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 sauté 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.

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

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

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.

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.

Wow Patty.....that looks delicious. Going to look for Emeril's recipe right now.