Two of the most recognisable slow-cooker dishes around the globe are a French cassoulet and osso buco. Do you know the difference and does it matter?
These are actually two very distinct dishes – cassoulet is a French stew featuring white beans and meat like duck, pork, sausage and vegetables; while osso buco is an Italian dish consisting of braised veal shanks with a bone marrow centre.
Cassoulet is one of the great hallmarks of French country cuisine, the best versions are cooked for hours until the beans and meat meld into a dish of luxuriant velvety richness.
Photo credit: Serious Eats.
In Southwest France, cassoulet is more than King – it is God himself! That’s according to the celebrate belle epoque Chef, Prosper Montagne.
More than a century after he said it, no one is arguing. This humble bean stew is as much part of the cultural identity of the Occitanie region as rugby and red wine.
Potatoes are usually the side dish served with cassoulet because they help soak up the rich meaty sauce. The key to making your potatoes taste great is to roast them in olive oil and fresh herbs, such as rosemary or thyme.
Cassoulet take time to make, there is overnight marinating and soaking, plus a long afternoon of roasting and simmering and a few days on top of that if you make your own confit.
Osso buco, meaning ‘bone with a hole’, is a traditional dish from Lombardy, Italy, originating in the 19th Century featuring braised veal shanks with marrow and often served with gremolata.
Photo credit: Food Network.
This cut of meat, usually from the top of the shin cross-cut into sections, is tough but tender when braised for a length of time.
Accompaniments usually include risotto alla Milanese, polenta or pasta and there are also variations with and without tomatoes. These traditional side dishes complement the flavours, enhancing its taste and texture.
To make sure your osso buco turns out perfectly tender and flavourful, start by braising the veal shank. Don’t rush this process, it’s the slow simmering in braising liquid that lets the meat absorb all the flavours and ensures it falls right off the bone.
This is a comfort food that’s versatile, whether braised, roasted or stewed, it’s the connective tissues in the veal shank that make it melt-in-your-mouth delicious.
No matter which dish you choose…this is slow-cooking at its best!
