We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I worked late last night, so Mrs. BD and her Dad brought me a take-out Osso Bucco from one of our favorite Italian trattorias where they had had dinner.
I've made it several times, and have eaten it out for dinner several times too. This was the best. Done right, the veal shank meat falls off the bone and can be cut with a fork. The jus has to be thick, flavor-packed, with no darn tomato in it. Porcinis - ok. They added a handful of small apple cubes towards the end of the long cook which added a bit of sweetness to the jus - perfect touch.
It was on a very small bed of papparedelle - my favorite. Just enough to grab some jus. Since it's a northern Italian specialty, it's sometimes served on a bed of polenta or rice. Or just plain.
That's real Italian cuisine. My advice: Have a great one in an excellent restaurant, and then try to copy it at home. No tomato.
Maybe you can help. Did Osso Buco for Christmas event. Used my Instant Pot. The meat was local. Upon opening the Instant Pot the smell was so overwhelming everyone ran out of the house and stood in the snow while we tried to air out the smell of a leather "TANNERY". Do you have any idea why the bones/meat should smell like it was being cooked in a hide tannery? The smell stayed for days--the event was ruined. I wrapped the meat in several plastic zip lock bags and returned it to the store (bread and wallets--everything local). Took it into the store after three days in the refrigerator and when they opened it they were knocked over by the Tannery smell! Any ideas would be much appreciated!
Looks good. The Tulsa area is not a good place for Italian restaurants, but I did find two that serve it. One is with wild boar shank and way too over priced due to the uppity neighborhood it's in, but I will try the other one. It's family owned by New Yorker transplants, of course.
I grew up in a household where Mom made Osso Bucco monthly. Haven't had a memorable one since (just like decent Sauerbraten in that regard) . I'm NJ in the NYC Metro area. Can you share where you had it because it sounds "road trip" worthy. Thanks.