French Fridays with Dorie: Osso Buco à l’Arman

Osso Buco a l'Arman

This week’s French Fridays with Dorie recipe, Osso Bucco a l’Arman, is a light braised dish that combines mild tasting veal, tomatoes, carrots and onions with a citrus based sauce.

If you had asked me before this week about making a dish with an orange and tomato sauce, I would have raised a skeptic eyebrow.  If we had been talking about braising osso buco without wine, I would have gone full Knope:

There was much discussion in the group’s Facebook page in the last few weeks about suitable substitutes for pricey osso buco.   I bought about a pound at around sixteen dollars.  Feeling that the two shanks in the package might only be enough for one meal, I grabbed another pound of veal stew chunks to toss into the Dutch oven.  There was no way I was going to halve an AMFT braise sauce.  The veal stew chunks were as tender as the osso buco, and it was fun to see the texture differences between the cuts of meat.

The only ingredient of the sauce where I actually halved the recipe was the amount of orange zest that steeps into the braise’s main liquid.   I thought the citrus flavor was very prominent as such and can’t imagine how much stronger the flavor would be if using the peels of four oranges.

Osso Buco a l'Arman

Stay tuned for more French Fridays with Dorie fun in the coming weeks.  We get two soups in November, plus a likely-to-be-swapped duck recipe and a Greek-sounding Corsican tongue twister.

French Fridays with Dorie is an online cooking group were the fearless Dorista’s – those home cooking, blogging dynamos – work their way through the recipes of Dorie Greenspan’s Around My French Table.  Click here to check out everyone’s thoughts, swaps and stories around the Osso Buco á l’Arman.

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

21 Responses to “French Fridays with Dorie: Osso Buco à l’Arman”

  1. November 1, 2014 at 9:03 am #

    I halved the braise sauce and it was SO MUCH SAUCE anyway. 1/2 the dish was enough for four meals plus lots of leftover sauce! Yours look lovely and what a great idea to “beef it up” with extra veal stewing meat!

    • November 1, 2014 at 5:40 pm #

      We did have some leftover sauce after today’s lunch. I could have gotten away with an extra half pound of stew chunks in the pot! I was just happy that they were fork tender as well.

  2. November 1, 2014 at 9:19 am #

    Looks gorgeous and yeah, you made the right decision cutting the orange zest. I used only one orange and the flavor was just right.

    • November 1, 2014 at 7:41 pm #

      All your modifications to the process were spot on, Diane!

  3. November 1, 2014 at 12:42 pm #

    Nice photos! I used only a portion of the orange zest myself. I think its person preference on that. Some people like lots of orange taste but we prefer the tomato. I like your description of ‘a light braise dish’. I think that’s what I liked about it. Most braises are richer and heavier I think.

    • November 1, 2014 at 7:43 pm #

      Yes, normally braises are super rich, or at least the other ones in the book are!

  4. November 1, 2014 at 2:32 pm #

    You’re right about this being a lighter sort of braise than the usual, and I liked that! I think this sauce would work well for braising all kinds of things. Adding stew meat to round it out was a good choice. Someone used the extra sauce on top of pasta. That sounds good too.

    • November 1, 2014 at 7:44 pm #

      Susan and John’s idea was terrific! I wish I had enough sauce left over to do that.

  5. November 1, 2014 at 4:12 pm #

    I totally agree about this being a lighter braise, and I was very thankful for that. I also like your means of stretching the meal by adding stew meat! I do heart that gif, too! 🙂

    • November 1, 2014 at 7:53 pm #

      I’m a huge Parks and Rec fan. I’m sure they have a .gif for any applicable situation. #treatyoself

  6. November 1, 2014 at 5:18 pm #

    Hehe, I halved the orange zest too to cut down on naked oranges. I liked this too. I only used 3 beef pieces of osso bucco and ended up with 5 very decent sized meals – yum.

    • November 1, 2014 at 7:54 pm #

      There’s no point in making these braises if they won’t last for at least two or three meals. 🙂

  7. November 1, 2014 at 5:37 pm #

    I also halved the orange zest. There was plenty of orange flavor with just one. I wish I had used some wine in mine…I always love the flavor of wine in a red sauce. Yours looks mouthwatering! Great idea to add some stew meat to extend the dish. Beautiful photos, Adriana! Have a great weekend!

    • November 1, 2014 at 7:55 pm #

      Thanks Kathy. I really enjoyed your pictures of the Williams Sonoma book tour stop!

  8. November 1, 2014 at 8:33 pm #

    Great recipe and yours looks delicious. Jim and I love this recipe, it is a
    favorite.

  9. November 2, 2014 at 7:09 pm #

    We paid similar prices for veal. It is pricey but worth it. I am amazed that you made this during the week. Look forward to the rest of the month but I am not sure I can get the ingredients for the 2 soups.

    • November 2, 2014 at 8:48 pm #

      I made it after cooking ‘regular dinner’ on Thursday night. It was worth going to bed an hour later – no cooking on Halloween other than making the rice!

      I have the same problems with the ingredients for the soups. I’m likely doing a make-up post for this week’s Jerusalem artichoke soup. If you check the bonne idée for the red kuri squash soup, you can substitute butternut squash and chestnuts to approximate the intended flavor.

  10. November 3, 2014 at 4:09 am #

    This was delicious, wasn’t it? So flavourful, even without the wine. As for next month, I’ve made both the soups already (lucked into some Jerusalem artichokes last week). And I’m on the lookout for kumquats for the duck. Should be a good month!

  11. November 3, 2014 at 8:19 am #

    I cut back on the sauce and the orange!
    Good thinking to extend the meat to get more bang for your buck.
    I actually have the duck breast in hand for the dish next month – my sourcing problem is kumquats. Can’t find them any where – they don’t usually show up in stores around here until December-ish…

  12. Mary Hirsch
    November 3, 2014 at 10:10 pm #

    It’s so much fun to have you back cooking and blogging with us again. That last picture of the osso bucco, veal chunks and oranges is beautiful. You can just tell that this was one delicious dish for your table. I am making OB later in this month – the cut is very pricey up here in the mountains and I didn’t want to make this dish just as I was going out-of-town. I never think leftovers that visit the freezer before they are served again are that good. I laughed so hard when I saw your Halloween’s Day Post. You were soooooooo Anna. You had the stare down perfectly. It must have been a fun day.

  13. November 8, 2014 at 6:02 pm #

    I wish I had halved the orange zest – I thought the orange flavor was way too strong. Yours looks beautiful.

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