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| This is my kind of “Fusion Cuisine!” |
This week’s French Fridays with Dorie challenge is for Osso Buco à l’Arman.  Osso Buco is originally an Italian dish, but like many traditions from the bordering regions of France and Italy, they become shared, over time.  The terrain is similar; so is the food.  Now, I can’t take any credit for making this delicious meal because my wonderful husband already had it in the oven when I got home from work.  In true John style, he added 1/2 cup red wine to deglaze the pan just before adding the tomatoes.  We halved the meat since it was just for the two of us, but John made the whole sauce recipe.  (We saved the delicious sauce to make pasta with later.)
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| Rich, tomato sauce |
John also made Polenta to serve with the Osso Buco – which is truly northern Italian. Â Regardless of where this dish originates, it’s just delicious! Â We’ve enjoyed every one of Dorie’s braised meat recipes – and have made several of them many times. Â The finishing touch of Gremolata provides a bright finishing touch that’s just right with the deep, rich tomato flavor.Â
Bon Appetit!
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| Dunrobin Castle, Sutherland, Scotland |
Can I borrow, John???? Your osso buco looks PERFECT! xo
Oooh polenta would be great with this too – good idea! And yes, there was a lot of sauce leftover – would be perfect with pasta!
Good call on the polenta – I almost made polenta with this, but my roasted potato craving won out 🙂
When I read the recipe, I had this pinned as a John & Susan meal… Nice job, John!
Looks like John did a terrific job! I also served polenta and thought it a perfect flavor combination.
Looks like John did a great job! I actually had so much extra sauce that I made polenta later in the week to use up the leftovers. It was a delicious combo, I think even better than the risotto, but that may just be my taste preferences.
I love osso buco and John’s idea to add some red wine is a great one!
Yum. We halved the recipe too. When our son isn’t home, we don’t need all the leftovers! Lucky you that your beautiful meal was ready when you came home from work, and with polenta, my favorite. Looks wonderful.
Looks fabulous! I just finished the last serving for lunch today and have some extra sauce. It was so delicious I didn’t want to throw it out, but now I’ll follow your suggestion and use it on top of pasta. Serving over polenta sounds like the perfect cold weather meal (though I assume it is colder at my house than yours). Happy weekend!
I would love polenta served with this…totally mouthwatering! Happy Friday, Susan!
Well, isn’t he just the best husband, you are so lucky. He did a fantastic job, Susan, it all looks
delicious. You had better hang on to him, he’s a winner. Happy Halloween.
Polenta is a wonderful idea. I went with saffron rice, but I was also thinking risotto. I love the idea of making pasta with the sauce. The sauce was my favorite part.
I missed pouring some wine into my osso buco this time around. John definitely had the right idea! 🙂
I am a big fan of osso buco – but our version is so different and is served with saffron risotto (laced with marrow). I have to try this tomato-y version, too!
How fun to have something so delicious in the oven after a long day at work Susan. I love the deep rich color and can only imagine how fabulous it must taste!
I am making this Osso Bucco in two weeks. Please have John book a reservation so he gets himself here in time. Michael was neither a foodie nor an adventuresome cook. He did all his cooking outside, on the grill. I know that good food and making it together brought you together so I appreciate John’s efforts this week. I am going to make the Gremolata also. Polenta is a great idea for a side. I don’t make it often enough. Only the two of you would think of making all the sauce so you’ve got a mid-week pasta dinner already in the fridge. Wonderful Post. Wonderful husband.
My husband was a big help with this meal also. I should have made a full recipe as I did not think we had enough sauce.
Love that John had this week’s dish in hand! Polenta would be terrific with this, the addition of the wine sounds brilliant, and using the leftover sauce for pasta must have been lovely, too. You two have made yourselves a foodie’s paradise!
Wow! That castle is gorgeous. Breathtaking really.
What a wonderful husband, and a great dish! Love that he added the wine to deglaze, and the rest of your meal sounds fabulous too.
Happy November!
Great job by your wonderful husband, that sauce look amazing!