Osso Bucco Style

The New Comfort Food

Blaue Gans Chef Kurt Gutenbrunner has his own take on nouveau comfort food with roots in Germany but a New York flair: blood sausage with fingerling potatoes and sauerkraut. "Blood sausage with potatoes and sauerkraut is a real comfort food in Germany and Austria, where it is a favorite traditional dish. Because the blood makes the sausage so intense, the potatoes add a great, starchy counterpoint. This has been on the menu since Blaue Gans opened; people are always surprised how much they like it," he says. Foie gras is to some controversial and to others the ultimate delicacy, but is certainly an indulgence. Le Burger at the acclaimed L'Atelier de Joel Robuchon at the MGM Grand in Las Vegas features a beef patty topped with foie gras and caramelized bell peppers, served with that ideal American comfort food, french fries. Andre's Restaurant & Lounge at the Monte Carlo, also in Vegas, has taken fattened goose liver to a whole new level by creating the Marti-Gras, a martini made with Grade A foie gras and roasted with whole vanilla beans, Nuage Vodka (shaken, not stirred). Bored with the same old filet mignon and roast beef? The Wild Game Tasting at Tender Steak & Seafood at Luxor consists of a veritable safari of beef, including nilgai antelope osso buco, axis venison medallion and wild boar tenderloin with faro and, to complete this unique meal, fig chutney and cranberry demi-sauce. You can head over to he MGM Grand and start your meal with barbacoa de chivo at Diego. It's slow-braised pit-style goat marinated in guajillo chiles and served with traditional crunchy garnishes.

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the cavegirl dish: Beef Shank Osso Buco Style alla Giada De ...

I used last week's shank to make beef broth - big mistake. Not that broth isn't great, just that I should have gotten soup bones specifically and saved the shank for a better cooking method. This week, the nice lady at the tent suggested cooking it osso buco style. I said, "what?" She told me to look it up. I magicked it straight out of google and it led me to the eleventy-million (anyone guess this reference?) osso buco recipes Food Network has posted on their site. The moment I read the words "dutch oven" I was sold. HAHA. John just got me a le Crueset cast iron oven and I wouldn't pass up the chance to use it! Giada, the resident large-headed yet somehow oddly sensual Italian maven obviously had one, and so did cocksure and also large-headed chef and restauranteur Tyler Florence. (I myself am guilty of having a large head so I can't help but notice.) I preferred one's recipe but had to use the other's cooking method because I ain't got no oven. Heat a large dutch oven over medium heat and hit it with a 3-count drizzle of olive oil. Add the butter and swirl it around the pan to melt. Sear the shanks, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned veal shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce. Using the same pot, saute the onion, celery, carrots, lemon zest, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color. Season with salt and pepper; add a little oil if needed. Nestle the veal shanks back in the pot. Pour in the wine and let it simmer down for 10 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth, the halved garlic head and tomatoes and stir everything together.

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