Every year, around Jim’s birthday, I start asking him what he would like me to make for his special dinner. Most years, we save the beef shanks from our meat order for the big day. That’s right- it’s time for Osso Buco. A stewy, Italian, wintery dish that is the perfect way to celebrate a night with family. And let’s be honest, if Jim was going to enjoy Osso Buco, he was going to make it himself. It’s just who he is. It may be his birthday, but he will still be standing over the stove with a spoon in his hand…his happy place.
There are some moments when I feel especially proud about the way that we have prepared our beef. Buying meat locally, riding in the rancher’s pick-up truck through the fields where the cows graze, petting his dog…it all connects you to the meat you bring home in a unique way. We didn’t raise the cow, but we partnered with the rancher who did, and that counts for something. Cooking Osso Buco slowly on a February weekend feels like we have gotten something very right. Good food, locally bought, cooked with intention.
Jim has a tried and true recipe for his Osso Bucco. We make it a day ahead so that we can strain any excess fat from the top, but you can certainly make it and serve it immediately. Right before dinner, I boiled water and cooked a pound of pappardelle. We ladled a bed of the thick, al dente pasta on each plate and placed our dutch oven filled with the Italian stew in the middle of the table. Candles lit and homemade bread in a bowl.
Gathered around, even the kids found nothing to push aside in this meal. Meat falling off the bone, chunks of carrot, slivers of onion. The richest of tomato sauces. Not only was it just the right way to celebrate our man, it was also perfect for nursing away our lingering colds and beating back the winter weather outside. Candles flickered, conversation rose and fell. Jim and I stayed at the table long after the kids had moved on. We know what they don’t. These little, quiet celebrations are precious and it pays to let them linger. Like a stew on the heat of the stove, we stayed and let the moment simmer.
You can find Jim’s Birthday Dinner [also known as Mario Batali’s Osso Buco] here: CLICK
We used beef shanks. You will also need EVOO, carrots, onions, tomato sauce, chicken stock and wine. We skipped the celery and Gremolata and it was just as good.