My mouth is watering just looking at the picture! Braised Veal Shanks. If you have tried Osso Buco (Bucco), you probably know what I am talking about. A juicy cut of braised meat with a marrow found in the bones – the best part is if you like bone marrow.
I tried the Osso Busso recipe from Giada De Laurentis, one of the best chefs on the Food Network. Like any recipe I find interesting, I always find ways to make changes. Growing up in Haiti, I did not learn to dredge raw meat in flour before browning. I discovered that it was best to marinate the meat, then cook it with its marinade, and afterward either roast in the oven, fried, add to a creole sauce, or mix it with vegetables.
I slightly deviated from the recipe by marinating the meat first. And the rest was history. I had to made it my way and did not regret. So here is Giada’s recipe with Gemma’s spin.
In a blender, to marinate the meat, blend one tablespoon dried marjoram, 1/4 cup hot pepper thinly sliced, two garlic cloves minced, ¼ cup lemon juice, two tablespoon olive oil. Trimmed shanks and clean the meat the way you normally would. Pat dry and season well with marinade blend. Let marinate for at least 4 hours or overnight. The last step is optional.