osso bucco w/ milanese risotto

[Anonymous No.16116083]

My parents are coming over and said they would disown me if I didn't make the best meal they'd ever had. This is a test run of that.

[Anonymous No.16116087]

They say you should never cook with a wine you wouldn't drink, so the first step is to drink the wine.

It's okay.

[Anonymous No.16116090]

>>16116083
>they would disown me if I didn't make the best meal they'd ever had
Kek I hope thats true

[Anonymous No.16116101]

Bouquet garni. Thyme is from the garden but my garden rosemary is slow as fuck to grow so I'm using dry.

Also adding the bay leaf even though it does nothing.

[Anonymous No.16116108]

wa la

[Anonymous No.16116112]

>>16116087
That's a pretty stupid saying. It's better to pair an appropriate style of wine than of some specific quality.

[Anonymous No.16116119]

meat

[Anonymous No.16116120]

>>16116083
Where in Texas, Anon? Also, should have sprung for fresh rosemary/thyme

[Anonymous No.16116129]

Giada (who my mom calls lollipop head) says you need to tie them up so they don't fall apart.

[Anonymous No.16116151]

Seasoning the meat, not the plate.

>>16116120
Austin. First time going to central market (no one else has veal shanks) and damn, I was impressed. Very expensive but the meat, cheese and produce sections were awesome.

[Anonymous No.16116165]

Overpriced dutch oven nice and hot. Searing time.

[Anonymous No.16116168]

>>16116151
>Seasoning the meat
cringe

[Anonymous No.16116175]

>>16116151
>Austin
Gross. Nice dutch oven, though.

[Anonymous No.16116179]

Browned one side.

[Anonymous No.16116186]

>>16116129
Her dad taught her to suck the lollipop right off the stick

[Anonymous No.16116187]

>>16116083
>google pixel
based and pixelpilled

[Anonymous No.16116189]

I realized that the rissoto also needs white wine and didn't want to drink it all, so I switched to bud lite. They also sponsored this thread. Thanks bud lite!

[Anonymous No.16116194]

>>16116083
do they know your power level?

[Anonymous No.16116195]

Mirin that marrow...

[Anonymous No.16116203]

Give the veggies the ol' choppa-choppa

[Anonymous No.16116213]

mirepoix: in.

[Anonymous No.16116226]

Realized I forgot to chop garlic. I wouldn't be much of an American if I forgot to add garlic to an Italian dish that didn't call for it.

Garlic: in.

[Anonymous No.16116231]

A key step: adding the ketchup. Many people forget this when making Osso Bucco.

[Anonymous No.16116243]

Added some flour which I forgot to take a pic of but who cares. Shanks and wine go in, now we reduce.

[Anonymous No.16116258]

Make em swim in broth.

[Anonymous No.16116272]

Now simmer them for fucking ever.

That was all in the past. Now I have to make risotto and I'm 99% sure I'll fuck it up since it's apparently tricky. Wish me luck bros.

[Anonymous No.16116314]

>>16116272
Serve them white rice with a slice of american cheese on top

[Anonymous No.16116363]

Sautéing onions, heating broth, saffron threads just sitting there, totally vulnerable. It would suck if I knocked them on the ground.

[Anonymous No.16116383]

Adding 1/4 cup pickle juice to the broth.

[Anonymous No.16116385]

Next time swap out the celery and half the onions for some fennel and blood orange slices.

[Anonymous No.16116387]

>>16116363

[Anonymous No.16116411]

>>16116314
This is plan b.

Add some saffron threads to some white wine. Already spilled some :(

[Anonymous No.16116416]

>>16116411
Forgot pic.

[Anonymous No.16116429]

Saffron wine added, now just need to keep adding broth as its absorbed. Allegedly.

[Anonymous No.16116446]

>>16116385
This sounds really good.

>>16116383
Honestly this does too, though I can't tell if you're shitposting.

At this point I'm wondering if I added too little saffron. It called for "a pinch" but what the fuck is that supposed to mean?

[Anonymous No.16116452]

>>16116429
it's wrong chef mythology that you have to add the broth little by little. you can add a bunch at once at the beginning and add more if you think it needs more.

[Anonymous No.16116478]

>>16116452
I believe you and in your honor added 2 cups at once.

Getting creamier.

[Anonymous No.16116480]

>>16116446
Saffron is a meme, you paid $50 for a coloring agent

[Anonymous No.16116490]

>>16116480
I won't be surprised if you're right. On the bright side 2g was only 10 bucks off Amazon, so no big loss.

Meanwhile, grating some parm.

[Anonymous No.16116494]

>>16116112
How is that even a counterargument? You use the appropriate wine for the dish and don't use one you wouldn't drink. I'd personally drink anything, though.

[Anonymous No.16116504]

>>16116112
It's a very stupid saying that was probably thought up by a wine marketer to peddle his midrange-tier wine brand that isn't associated with his budget range unless you're in the industry or do a thorough google search.
I mean, I drink cheap table wines though, which is what I cook with. But most people who use that saying are snobs who insist their $35 bottle will make a better coq au vin than my $11 per 1.5L wine would.

[Anonymous No.16116512]

Meat check-up.

Looks good. Weird bone marrow tumor though.

[Anonymous No.16116513]

>>16116478
for how much rice?

[Anonymous No.16116521]

>>16116513
1.5 cups uncooked.

ALSO FUCK I FORGOT TO ADD THE BOUQUET GARNI TO THE MEAT.

[Anonymous No.16116522]

>>16116490
Since you went to the trouble already, definitely emphasize that you used saffron in the dish. Simply because its so expensive you’ve already added to the luxury and prestige of the food. But in for everyday cooking you can achieve the same effect with standard (non-smoked) paprika, which is basically cheap red sawdust.

[Anonymous No.16116525]

>>16116521
>>16116513
Also to be clear that 2 cups was in addition to what was already added, which was close to 3 cups.

[Anonymous No.16116528]

>>16116383
>bread and butter pickles
Disgusting anon get Dill

[Anonymous No.16116539]

Looking more risotto-like.

In hindsight I started the risotto way too early. Good to know for when the folks come over that I should start it just before the meat is done.

[Anonymous No.16116542]

>>16116521
Go drink your wine and cry

[Anonymous No.16116545]

Parsley from the garden, chopped.

[Anonymous No.16116555]

>>16116521
>>16116525
>total of 3 cups of broth for 1.5 cups of rice.

a 2:1 liquid to rice ratio should be okay, but remember it's still possible to add too much liquid to rice. if it ends up being too much liquid you can try to reduce it a little. or if it ends up not being enough liquid then you can add more obviously.

>>16116539
lookin really yummy. i bet it smells nice.

[Anonymous No.16116557]

>>16116521
May as well throw it out and pick up some McDonalds

[Anonymous No.16116561]

wtf I’m following along at home and my risotto tastes like pickles, thanks for wasting my arborio

[Anonymous No.16116580]

Added butter, parm, parsley to the risotto. It looks fucking awesome now. I just need to season with some more salt.

Sadly it's just going to sit here until the meat is done. Oh well lol, time to finish this bottle.

[Anonymous No.16116603]

>>16116580
holy shit it looks good.

[Anonymous No.16117199]

wa la

[Anonymous No.16117264]

>>16117199
Someone's getting his dick sucked

[Anonymous No.16117306]

>>16117199
great thread OP, appreciated

[Anonymous No.16117327]

>>16117199
very nice. i braised some shanks myself a few days ago.

[Anonymous No.16117341]

>>16117199
This is the only good cooking thread that’s appeared on this board in probably a year. Thanks anon and it genuinely looks good

[Anonymous No.16117342]

>>16116083
>My parents are coming over and said they would disown me if I didn't make the best meal they'd ever had.
Does the inheritance makes up for it? Do they own property or investments? Can they afford to retire?
It may be wise to cut this needy couple before it becomes a problem.

If you're sure the whole affair is worth it then don't forget to put a reasonable amount of MSG on everything.

[Anonymous No.16117380]

I ate the food. I think this was probably the best thing I've ever cooked. If you ever want to impress a date, Osso Bucco seems like a guaranteed win. You can skip the risotto and just do mashed potatoes/polenta which would probably be easier. It's not even hard to cook, you just have to find a store which has the meat.

The real tricky thing will be orchestrating this while setting up a caprese salad as an appetizer and tiramisu for desert. I'm hoping I can set those up in advance.

>>16117342
They own a 1 million dollar property but frankly they're going to split it among the kids no matter how good this meal is. I still want to impress them though because they're amazing parents and they deserve it.

[Anonymous No.16117382]

>>16116539
prepare risotto half-done and finish it when you need it. that's how every restaurant in the world does it.


>>16117199
looks good anon, risotto is a bit dry thought and milanese calls for bone marrow, but otherwise you did well. also ignore the anon that said to replace saffron with paprika. he's an imbecile.

[Anonymous No.16117497]

>>16117382
How much of a difference does adding bone marrow to the risotto make? If it's like night-and-day I might choose to do it, but if it only makes it a bit better then I don't want to make a complicated dish even more complicated. Marrow bones ain't free either.

[Anonymous No.16117533]

great thread anon

[Anonymous No.16117620]

>>16116087
Can you do me a favor? Can you get some stemware? Even a coffee mug would be better.

[Anonymous No.16117649]

>>16116108
Nails

[Anonymous No.16117653]

>>16116083
I like your butter whale

[Anonymous No.16117806]

>>16116416
>dat uniform colored saffron
makes me think that's either very high quality or fake

[Anonymous No.16117866]

>>16116429
saffron is a thermolabile spice, so it would be better to add it near the end.
I personally add 1/3 at the beginning, so part of it get absorbed by the rice, and 2/3 in the last couple minutes of cooking. You can also infuse it in water and a few hours in advance.

[Anonymous No.16118274]

>>16116083
are your parents from animes?

[Anonymous No.16118343]

>>16117199
Lookin good OP, nice thread

[Anonymous No.16119034]

>>16117199
Looking good, anon. Yesterday was osso buco day at work so I got to come in early and blast my music while frenching a couple dozen pork shanks. Pic related was the end product (after sitting in a take-out box for an hour). I do it over a creamed polenta, with chimichurri (gremolada is the traditional garnish) and lemon zest.

[Anonymous No.16119123]

>>16116083
milanese what?

[Anonymous No.16119276]

>>16119123
Fancy rice.

[Anonymous No.16119408]

so ck is basically a shitty amalgamation of instagram and reddit where people spend all day posing food for photos then everyone else sucks their dick about it because theyre little faggots?

[Anonymous No.16119419]

>>16116083
>low sodium stock
already ruined, not reading the rest of the thread

[Anonymous No.16119472]

>>16119419
You can always add more salt to something like stock. I'm more concerned that he underseasoned the meat before browning it.

[Anonymous No.16119561]

>>16119408
>people posting food on a food board is somehow bad
yeah its much better to seethe about trannies, that's what /ck/ is all about

[Anonymous No.16119569]

>>16119276
milanese nuts

[Anonymous No.16119576]

>>16117199
1-10, how hard would you say the process was? I love osso bucco but I never thought to try

[Anonymous No.16119737]

>>16119576
Professional here (not OP), and it's really hard to put a difficulty rating on things like this. It really depends on your cooking experience. There are a lot of steps, but nothing OP did is really that difficult. There's still a lot of ways to fuck it up (and it looks like OP did a pretty good job - but he also probably just followed a couple recipes). If you know how to brown meat, cook mirepoix, how much flour to add to reach the right thickness for how much stock you're going to add, how to deglaze, etc., it's all pretty simple, and then you kind of just set it and forget it until it's *not quite* falling off the bone. I'd say the biggest difference between an okay braised dish and a great one is knowing how to season, which you really have to taste and adjust for and also know what you're going for, which is what makes it difficult for first timers. Risotto is also pretty easy, but I hate making it because it's one of the few things that actually feel like, "slaving over a hot stove". You don't need to constantly stir it, but it's also not something you can walk away from. OP did the right thing to make the first liquid straight wine.

[Anonymous No.16119813]

>>16119576
Honestly pretty easy. No harder than any other braised dish (short ribs, coq au vin). The only thing making this tricky was timing the risotto, which I wanted to finish at the same time as the meat. So probably 5/10 difficulty.

If you have access to veal shanks you should definitely go for it.

[Anonymous No.16120098]

>>16117199
High quality thread

[Anonymous No.16120445]

>>16117199
tasteful

[Anonymous No.16120488]

>>16116087
Okay Gennaro.

[Anonymous No.16120687]

>>16117199
Great thread anon

[Anonymous No.16122057]

>>16119813
Holding a braised dish is the easiest thing in the world. You could honestly have just left the pot in a warm oven for the ~20 minutes it takes to make the risotto and it wouldn't have overcooked.

[Anonymous No.16122164]

>>16117199
lookin good OP
i like to make my osso bucco with red wine since the flavor ends up much richer and it gets a gorgeous burgandy color which contrasts nice with pasta and/or risotto

[Anonymous No.16122303]

>>16117199
looks delicious, anon
is it your first time making risotto?