Osso Bucco with Sel Gris Gremolata

Man Ray. Some names were just tailor made for greatness. If my parents had thought to name me Man instead of Mark I might actually have made something of myself. Picasso. Nobody named Picasso could not be great, if you know what I mean. The name, Osso bucco has that air of irrefutable deliciousness. Veal shank braised in aromatic herbs, spices, and vegetables, a bit of wine and the incredible mouth feel of veal bone marrow that dissipates slowly throughout the flesh, marrying everything in buttery richness, by any other name would be as glorious. So how do you salt a Picasso?

The classic approach to seasoning osso bucco is to add salt up front, with the intention of letting the salt do its magic, slowly permeating the meat, helping to tenderize it and develop its flavors. In truth, the cooking method is sufficient to tenderize the meat, and the minerals naturally present in veal are enough to flavor it, especially since braising concentrates natural flavors. The cast of characters such as mirepoix (onion, carrot, celery) supporting the osso bucco don’t need salt to cook properly, though they can definitely use a touch for emphasis. With these facts and thoughts in hand, we can lightly deconstruct the immaculate osso bucco and approach salting it with a fresh perspective, salting less up front and adding a noble salt (like Piran Sel Gris) to its garnish of gremolata that traditionally tops Milanese dishes, providing us with a new name for perfection