In my move I pretty much missed my father’s birthday – and it was a big one.
So on my last trip home I got the fam together and made of my pop’s favorite dishes – osso buco. (I found out this was his favorite when we went to Italy a few years ago and he set out on a mission to eat osso buco at every place that served it. Honestly it was an amazingly interesting experience – we tasted osso buco from fancy places to corner cafes, each a little different.)
You will find soon that I am not the biggest fan of traditional recipes – I much prefer the paragraph method that is basically me telling you the story of how to make something with extremely loose quantities.
Start with thick beef shank; salt and peppered. Sear to a dark crust in cast iron. Add chunky mirepoix (carrots, celery, and onion) garlic, and sage. Deglaze pan with red wine – about a half inch. Cover and throw in a 300degree oven until the beef is falling apart. Add more liquid if you need, the meat must stay moist. This will take a few hours.
Pull the meat off the bone – place on platter. Scoop out mirepoix with slotted spoon and place around meat. I also like to place the bones on a separate platter on the table, so people can eat the marrow at will. Simmer the pan liquid – adding stock if necessary – until it is tasty. Whisk in a whitewash (water and flour, 2:1) and thicken the sauce. Season with salt and pepper and add a touch of light vinegar or lemon juice if it needs a bit of brightness.
I also made home made peanut butter cups – my dad’s two favorite things are peanut butter and chocolate.