Osso Buco, aka What I’m Making for the Game of Thrones Opener


Osso Buco Meal

Ok. You guys. The Game of Thrones final season starts April 14th. Every year, we throw a GOT premier party (nerd alert!) with a meat-centered meal. In fact, here’s my post from 4 years ago for the fourth season premiere. The GOT premier meals are big production and a lot of fun, but a lot of work. This year, being a mom to a 5 month-old, I’m setting out to make it easy(ish).

First off, I will say that the reason this is easy(ish) is that the recipe for osso buco is in no way mine. Rather, I used a recipe hack by leveraging a Williams Sonoma braising sauce. I added my own side elements, threw together a surprise appetizer that takes almost no extra effort, and pulled together an entire meal. This recipe, therefore, is for the full meal pictured below. This meal that goes great with friends, an epic show, and an entryway light that plays the GOT theme song (see, NERD ALERT!!).

Let’s get a’ meating!

Special tool needed: either a cast-iron pot like Staub or Le Creuset OR a pressure cooker

Canola or vegetable oil
2 large beef osso buco beef shanks bone in*
Williams Sonoma Osso Buco braising sauce
1 cup polenta
More butter
16 oz pre-sliced mushrooms
1 bunch asparagus, cut into 1/2 inch pieces
1 shallot, sliced into rings
2 cloves garlic, thinly sliced
1 clove garlic, minced
Toasted bread for bone marrow

* Traditional osso buco calls for veal shanks, but I prefer beef as it’s larger and you’ll get the bone marrow appetizer if you use beef

Makes enough for 5 friends, including you

Osso Buco Directions:

Preheat oven (if cooking in a cast iron pot) to 375 degrees. Following the instructions on the WS braising sauce, in a large cast iron pot (or pan, if pressure cooking), add 2tbs of canola or vegetable oil on medium high. When oil is shimmering, sear all sides of the osso buco until browned and a little crispy. In the cast iron or pressure cooker, put meat on bottom, then add in WS braising sauce and 2 cups water. The WS instructions don’t say to add water, but I found that the sauce was too cooked-down and a little dry by the end without added water. If using a pressure cooker, cook six hours. If cooking in a cast iron, cook for 2-3 hours, reducing to 200 degrees for the last 30 minutes. Bam. Osso buco done.

Quick Polenta Directions:

The ratio for polenta is 3 parts water to 1 part polenta to a lot of butter. Some people add Parmesan cheese, which is a perfect idea, but I never have any lying around. Feel free to add if you’re feeling sassy.

Boil 3 cups of water and 2tsp salt. Add 1 cup polenta, reduce heat. Cook for about 7 minutes, stirring slowly. Add 2tbs or more of butter and more salt as needed.

Sautéed Vegetables Directions:

In a medium heat pan, add 1tbs olive oil, 1tbs butter. When hot, add mushrooms and stir until dark brown. Add asparagus, shallot and the sliced garlic (not the minced). Sauté for 3 more minutes.

Plate & finish bone marrow

Start with polenta, top with osso buco and lots of sauce. Sautéed vegetables go on the side. Super quickly, in the veggie pan, heat up 1tbs butter, pinch of salt, and minced garlic. Take out the bone from the osso buco- inside is your surprise bone marrow! Slather bread with the butter garlic sauce and top with marrow.

Ta-da! You’ve impressed your friends without spending a ton of effort and time, which leaves you nice and relaxed to watch your favorite (omg, dragons!) show!

Rosemary Brown Butter Chicken

Rosemary brown butter chicken served with sauce and simple greens

Well, it’s another craaaaaazay Saturday night at the Wong household. We just (successfully!) put our 3–month-old to bed and are enjoying our few moments of quiet until we (successfully!) put ourselves to bed.

As a new mother adjusting to life with a newborn, it’s been important to keep some things from my pre-baby life constant; spin, brunch with friends, and cooking. But all have to be adjusted to our little one’s schedule; spin early AM, constantly late to brunch, and cooking simple meals after he falls asleep.

So tonight, once our little one was passed out from his “I don’t want to go to bed” crying fit, I made this easy rosemary and brown butter chicken.


3Tbs butter

4 skin-on chicken thighs

2 large sprigs rosemary

Salt & pepper


Wash and pat chicken until very dry. Season with salt and pepper on all sides.

In a large sauté pan over medium heat, cook butter until browned. Add chicken, skin side down, and rosemary. As the butter cooks, the rosemary will gently infuse it. Spoon rosemary butter over chicken frequently, about every 30 seconds. Once the skin is very crispy and dark brown (about 7 minutes), flip chicken. Keep a cover over the chicken to cook it through but keep spooning butter over chicken. The chicken is cooked through once no longer pink (about another 7 minutes).

Serve with the rosemary brown butter from the pan on the side for dipping sauce.

Serves 2 very tired new parents or 2 normal adults

Browned chicken skin and rosemary. Note that the rosemary is on top of the photo for this chicken’s close-up photo op, but in *real* life, the rosemary is down in the pan, hanging out with the butter
Yummy crispy chicken is infused by rosemary thanks to consistently spooning rosemary butter over chicken. Simple sautéed greens on side optional, but chardonnay required