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Cooking with Hannibal: Sakizuki

Veal Osso Bucco

Veal Osso Bucco

So without giving anything away, in this episode, Hannibal makes some changes to another serial killer’s “artwork” and ends up with a leg in his pantry which does not come from a veal. He then decides to make Osso Bucco.

Veal Recipe

Veal Recipe

If you can forget the horrifying carnage that precedes it, it actually looks quite tasty! For a flashback recipe for Osso Bucco, click here. Judging from the quick flash of recipe that we get plus the quick recipe shots, it looks as though he probably dredges the veal in flour (see photo below) renders some pancetta, then sears the veal shank cross sections until brown, deglazes them with wine, and braises them with the mirepoix, garlic, and anchovies and some kind of red (maybe tomato-based?) sauce.

Dredging Veal

Dredging Veal

Searing Veal

Searing Veal

Glazed Veal

Veal Being Deglazed

Sketch of concept for Veal Osso Bucco plating from Hannibal food stylist  Janice Poon

Sketch of concept for Veal Osso Bucco plating from Hannibal food stylist Janice Poon

We learn from the above gorgeous sketch by Hannibal food stylist Janice Poon that it is served on top of a bed of saffron risotto, garnished with Tomato Osso Bucco sauce (maybe the braising liquid?) and some vegetables and gremolata. Since I’ve already posted an Osso Bucco recipe back when Hannibal last cooked veal, this made me think of an amazing Oxtail Stew that I had in Andalusia, in Spain, years ago. Something about the rich, glossy braising liquid from the Osso Bucco shots brought back that moment when it arrived at the table, steaming with beefy goodness.

I recently tried out a great recipe for Oxtail Stew from Claudia Roden’s The Food of Spain. This book came out a few years ago and I’ve really enjoyed the back stories and sense of atmosphere that Roden manages to create. In addition to containing a lot of easy recipes and a smattering of harder ones, it’s a fun read, and full of cultural tidbits. This is adapted slightly from Roden’s recipe.

Oxtail Stew

Recipe adapted from The Food of Spain by Claudia Roden.

Yield: 6 Servings


Vegetable oil

6 pounds oxtail, cut into sections

1/4 cup olive oil

2 white onions, chopped

3 large carrots, chopped

1 medium leek, chopped

4 cloves garlic, minced

2 bay leaves

1/4 bunch thyme

2 small cans good quality peeled and chopped tomatoes

2 cups red wine, such as Rioja

1 cup dry white wine, such as a white Rioja

1/2 cup brandy

Salt and pepper

Mashed potatoes


Preheat the oven to 400°F. Line a roasting pan with 2 layers of foil. Brush the foil with a little vegetable oil, then add the oxtails and roast in the preheated oven until browned, about 40 minutes to 1 hour. 

While the oxtails are roasting, heat the olive oil in a large Dutch oven over a medium heat. Add the onions, carrots and leek and sweat until the onions are translucent, about 10 minutes. Add the garlic and cook through but don’t allow to brown. Add the bay leaves, thyme and tomatoes and cook, stirring frequently, for about another 10 minutes. At this point, you can remove the Dutch oven from the heat until the oxtails are done. Once they’re browned, remove them from the oven and return the Dutch oven to a medium heat. Add the oxtails to the Dutch oven using tongs. Pour off the fat from the roasting pan, then place it over a medium heat and deglaze using the wine and brandy. Use a wooden spoon to gently scrape any caramelized meat from the foil. Then pour the wine mixture into the Dutch oven with the meat and tomato mixture. Add enough water to cover the oxtails, season with the salt and pepper, and bring to a simmer. Reduce the heat and simmer, covered, for 3 to 4 hours, or until the meat is tender and falls away from the bone.

Let the stew rest for about 30 minutes, and remove any fat that has accumulated on top. Remove the bay leaves and thyme and serve with mashed potatoes. Claudia Roden notes that some prefer to blend the sauce to a cream with an immersion blender once the herbs and oxtails have been removed and then serve the oxtail with the blended sauce, but that she prefers it with the bits of vegetables in and doesn’t like blending it. I tried it both ways, and agree with her. It’s a bit more of a rustic finish when it’s unblended, but that’s what I love about dishes like these.


About francoiseeats

I'm currently working as a freelance travel and food writer, and photographer. I spent two years at, the culinary on-line magazine for the industry insider. My articles have been published in New York, NY and Richmond, VA. After graduating from Columbia University and recovering from the tragedy of not being able to read Camus books for a living, I attended The Culinary Institute of America, where my scone consumption rose drastically. Fluent in French and Italian, I've worked in some of New York's top restaurants and covered food-related stories in a number of publications, from The Richmond Times-Dispatch to Time Out New York.

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  1. Pingback: Claudia Roden’s New Book | Francoise Villeneuve

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