This week on French Fridays with Dorie we are diving into beef with osso buco a l’arman (page 270). All month long I have been checking the markets I shop at to see if they carried it and veal shanks proved to be hard to find. My husband said we needed to find a butcher, something we never do. My husband found a market that carried veal shanks in a neighborhood called little Persia. I have to say that I was confused on the amount of veal to buy. Jordon’s market sold whole shanks so I bought one and they cut it for osso buco. I ended up with 2 1/2 pounds of meat and more slices than I needed but I don’t think they would have sold it by the slice. I paid $18.99 a pound for the meat. Now with my $65 bag a meat I was determined not to screw up this meal, it would be an expensive mistake.
My husband was a big help with this meal, he is arguably the better cook when it comes to meat. He tied the beef up like Dorie suggested so it would stay together while cooking. I thought we dried the meat out but it was cooked perfectly. All the vegetables were soft and flavorful. We do eat all foods in our house but we are not big beef eaters so I don’t think I would make this again. I do feel it was a badge of honor to make osso buco and it comes with bragging rights. My book club came over to my house and saw Around My French Table out with the tagged dates. One of my friends said “you made osso buco”? Yes, yes I did.
These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan. To see what others did with this recipe go here.