I suppose that because it’s Hallowe’en, I should rename this week’s dish. Something like Blood and Bones, a meal to suit the most ghoulish of eaters. But, I’m not that keen on messing with a storied dish like Osso Buco, even for the sake of a seasonal tie-in.
Instead, I’ll tell you that while we fielded visits from tiny zombies, fairies, witches, and one amazingly kitted-out Captain America, this citrus-y take on a classic recipe slowly braised in the oven.
I don’t eat veal, so my halved portion of beef shank rang in at less then ten dollars. For once, my preferences benefitted my pocketbook. I don’t think the dish suffered, either.
I served this with the citrus and onion rice that Dorie suggests in her bonne idée and it was a perfect accompaniment. I’m expecting tomorrow’s leftovers to taste even better.
Double Chocolate and Banana Tart
This month has been a pretty special one for Doristas, as we saw with last week’s posts. It was also a very special month for us, too, as we celebrated our tenth anniversary. This tart, made with a gluten-free version of Dorie’s chocolate pâte sablée, was one of the treats we shared together.
My gluten-free conversion needs a little work. The tart shell was crumblier than it should have been, but it didn’t fall apart and it tasted delicious, so it’s a good start. The filling – caramelized bananas covered in chocolate ganache, topped with slices of raw banana painted with hot apricot jam – was every bit as good as you could imagine.
Needless to say, we didn’t share. It was an anniversary treat, after all.
Find links to the rest of the French Fridays crew’s posts on this week’s recipe here: Osso Buco à l’Arman. Then, check out all the Double Chocolate and Banana Tart goodness.
One Wet Foot 
OH I remember that tart – I LOVED it!! And you’re right, this osso buco didn’t suffer because of being made with beef instead of veal!
First, Happy Anniversary!! Now, that tart. Whoa. I’m going to have to look back at that puppy and do a catch-up. Out of curiosity, what do you use as your gluten-free sub for the wheat flour? I guess I’ll work backwards through the post now to the Blood and Bones Stew. 🙂 Perfect and gorgeous plate for Halloween. I bet it does taste even better the next day!
Happy Anniversary! The chocolate banana tart looks delicious. Lucky for me I don’t have to worry about gluten free in our house. I know it can be challenging to make recipes work! We enjoyed our dish but since we used rabbit I’m not sure what to call it. I think you can use any meat in this recipe. I have beef shanks in the freezer I need to use!
Happy 10th Anniversary! Both your dishes are great! I have been looking at that chocolate banana tart! soon… soon…
Happy Anniversary to you guys! This is the perfect meal for Halloween because it’s so orange. I made my osso buco with lamb shoulder. I don’t eat veal either and couldn’t find shanks of any sort. I enjoyed the sauce. I remember making that tart. Good one! I like the new look of your blog. Did you just change it or am I unobservant?
From half of another 2004 couple to another, happy anniversary. Time flies when you are having fun (and sharing delicious gluten free treats).
I braised my veal on Thursday night late and reheated it on Friday. Leftovers’ alchemy is real. They were very good. I had the last bit of sauce over rice today and it was just as good.
Happy Anniversary, Teresa! Ten years is quite a milestone! Your Osso Buco is a lovely meal to have braising away as you tend to your trick or treaters! It looks wonderful! I remember the double banana-chocolate tart well! One of my favorites!
This all looks amazingly delicious and makes for the perfect weekend fall dinner – I’ll take one of each! 🙂
Oh my, everything looks delicious. Happy Anniversary to you both.
What a fitting celebration! Every Dorista meal should end with a flair! Have a wonderful week!
Teresa, your post made me smile 🙂
Happy Anniversary – 10 years is a milestone!
Quite a few of us went the beef shank route – I think the cost (and availability) + the veal aversions played a strong role.
Congratulations, again!
Trick or treating seems to be taking hold in Germany in fits and starts. I understand that there are indeed a few neighborhoods where this happens with some consistency. Apparently we do not live in one of those neighborhoods because our doorbell has rung exactly twice in eight years.
And I remember enjoying the chocolate tart… well, I enjoyed eating it, not su much making it.
Have you updated your website? Looks new to me. Glad you were able to find an affordable version, I surely didn’t. We enjoyed this recipe. I need to make that tart!
Your osso bucco looks great – but I really want the chocolate tart!
Happy Tenth Anniversary, a nice milestone. Congratulations. Your tart and the manner in which you assembled the bananas – well-done. Do you know that the 5-minute bread cookbook authors just published a Gluten-Free Artisan Breads in 5 minutes. I have their original book but I don’t remember it containing sweet doughs. Anyway, take a look. I am so happy that you had an opportunity to meet Dorie and have her sign your cookbook. Fun, huh? Everything about FFWD is fun.
Happy anniversary, Teresa! Looks like you had a terrific meal to celebrate! I hope you’ll share more about the book signing this week..lucky you!!!
That tart was a good one, wasn’t it? And the osso buco was a perfect fall dish. I just noticed the updated look of your site – I love it!