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.
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.