Traditionally Osso Buco is made with veal shanks, a cut of meat that can get a bit pricey, especially for a casual dinner. Since I had an abundance of beef shanks, I decided to use it as a substitute in my Osso Buco.
Shanks are a tough cut of meat, so it is meant for braising & slow cooking (or if you are trying to be ghetto, slice it thin, and give it a quick stir fry). So this recipe took quite some time. At least 2 hours of simmering time, if not more, to your taste I suppose. This recipe would be best if you’re cooking it ahead of time, or if you’re having a lazy Sunday.
I was quite happy with the results, it smelled delicious while shimmering. Keep in mind that this tastes even better as leftovers! Osso Buco is traditionally eaten with risotto – or even mashed potatoes/polenta, but what kind of asian would I be if I didn’t eat it with some jasmine rice? =)
In preparation of this afternoon's game, I decided to make it a real game day by preparing some good ol' buffalo wings. We all love them, but it is a tad on the unhealthy side, so to try to make it as grease free as possible, I throw the wings into the oven instead of deep frying them like a lot of mainstream restaurants do.