For thousands of years, Jewish families have used Osso Bucco to season their meals, and for good reason. The salt itself possesses a distinctive flavor that goes beyond salty flavors, such as those found in pickles, cucumbers, and tomatoes. This flavorful yet sensitive salt is used primarily for salty fish and poultry but also is well known for its ability to bring out the natural flavor of meats that may be overlooked because of its overpowering taste.
This kosher salt has its roots in Italy, but has long been a staple of Jewish cuisine. In fact, one of the reasons that Jews have embraced the humble sea salt so widely is because of the health benefits associated with it. The salt’s moisture-smoothing ability helps to moisten and tenderize many types of foods, including fish. The salty taste also helps to preserve the natural flavor and texture of the more delicate ingredients that typically go into traditional Jewish dishes. This includes the delicate nature of eggs, milk, cream, and cheeses.
One of the best examples of the versatility of this kosher salt is the inclusion of it in so many different recipes. One of the most popular uses for osso bucco is to create a creamy, salty soup base with ingredients such as vegetable stock, chicken stock, and heavy cream. You can also use it to make a white-liquid balsamic sauce for tomato based dishes, or to make a traditional tomato-based soup. This versatile salt can also be added to a variety of savory ingredients, such as sauerkraut, mushrooms, spinach, and other vegetables, to make them more salty and flavorful.
Another great way to use kosher salt is to combine it with white wine and veal shank to make a hearty and tasty veal shank. Just be sure not to overpower the wine, since the wine will lose its bouquet if it is too strong. Use enough olive oil to lightly cover the carrots when preparing the mixture. Once cooked, the carrots will be softened and the salt will draw out the natural juices, which are usually lost in the cooked meat.
When preparing vegetable dishes, you can introduce osso into your cooking to improve both the flavor and texture. For example, onions are often seasoned with salt before being combined with other vegetables or herbs for a dish. The addition of an additional layer of olive oil also raises the flavor profile of the vegetables being combined. This process is especially effective with root vegetables, carrots, and zucchini.
As an alternative to using salt as a main flavoring agent in savory foods, consider using cinnamon for your next dinner party! The combination of the two spices is a delightful solution for pork and beef. Not only does it raise the flavor level of the dish, but it also adds a bit of sweetness as cinnamon adds body to the meal. Both the salt and the cinnamon will bring out the flavors in the beef and pork without overpowering it.
If you have decided to serve also on crackers instead of bread, you have many creative ways to enjoy this classic Italian bread. Perhaps you would like to take leftover pasta and create a pasta salad, complete with moss. You could also create a meatball lasagna using leftover turkey along with leftover turkey sausage. The possibilities are endless!
To really make a bold and flavorful dish, you might like to try making osso from fresh veal shanks. Braising the shanks in a tomato-based red wine sauce adds a sweet and syrupy dimension to the dish. While the flavors of the sauce will certainly melt in the mouth, it will also draw attention to the stunning shanks of the lamb. This will certainly be an interesting variation on your traditional beef and broccoli florets.
