From Hannibal · 2013-2015 · Reconstructed
Roasted Leg, Osso Buco Style
Serve when
Bring the carved leg to the table and wait for the compliment to the chef before the next course begins.
In the series
Season 2
- S2E6 · 00:38:53 Hannibal serves Abel Gideon a roasted leg course tableside; Gideon, still hooked to an IV, tells him, 'My compliments to the chef.'
In the series
This is one of the show's darkest running jokes made almost literal: Hannibal has convinced Abel Gideon, over the course of his captivity, that he's slowly eating his own body one course at a time. The scene never needs to spell out what's actually on the plate — Gideon's compliment to the chef does the work instead. The reconstruction here keeps the technique (a slow-braised leg, carved and sauced tableside) without the premise; it's a real, cookable osso-buco-style roast on its own terms.
Ingredients
Method
- Season the meat well and sear it in olive oil over high heat until deeply browned on all sides. Remove and set aside.
- In the same pot, cook the onion, carrots, celery, and garlic until softened, about 8 minutes.
- Return the meat to the pot, add the wine, and let it reduce by half. Add the stock, crushed tomatoes, and bay leaves.
- Cover and braise at 325 F for about 2 1/2 hours, until the meat is fall-apart tender.
- Rest briefly, then carve or pull the meat at the table, spoon the braising vegetables and sauce around it, and finish with a scattering of gremolata.
Substitutions
- Lamb shanks: A whole pork leg roast braises the same way and slices more dramatically for a tableside presentation, if that's the effect you want.
- Veal stock: Beef stock works fine; veal stock just gives a slightly rounder, less assertive flavor.
Beyond the recipe
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