Osso Bucco

Tom made Osso Bucco for dinner a couple of weeks ago. Italian for a ‘bone with a hole’, this recipe calls for a slice of veal shank that gets simmered in broth and rosemary, thyme, bay leaves, clove and vegetables for 60 to 90 minutes. When it is served the Osso Bucco is falling-off-the-bone tender and delicious. The other advantage of this recipe is that when the meal is complete, a beautiful bone is left for the dog. We finished the meal in 40 minutes. Flash has worked on the bone for days. Tom and I sit and watch him try to chew on the inside of the circle. It provides hours of entertainment for all three of us. I know what you’re thinking: “these two are easily entertained.” Yes, we are.

There is something “old world” about this recipe. It takes time to cook, it makes the whole house smell delicious and you can’t eat it while standing over the sink. Don’t get me wrong, I’m grateful for the modern day shortcuts in the kitchen. Without them I’d weigh 80 pounds. But there is also a benefit from the

old recipes. Isn’t there? Am I just being sentimental? At one point in my past, when I had two legs to stand on, I made apple pies from scratch. Piecrust is a tricky endeavor, but when done well it’s a delight.

Flash just showed up to remind me that this piece is not about recipes, it’s about bones. The kind your dog will love.