FFwD - No Salmon In A Jar, Osso Buco a L'Arman instead

For French Fridays with Dorie this week, we were asked to make Salmon in a Jar.  This is salt and sugar cured salmon, marinated in oil, with potatoes marinated in more oil, and served in a jar.  Although this dish is beloved by Michael Ruhlman, who shares the recipe here, the very thought of this dish makes me feel queasy.  Salmon is a rich, oily fish to start with, so making it even more so by marinating it with vegetables in even more oil just didn't seem right to me.

Instead, I am going to share with you some step by step process photos of Dorie's Osso Buco a L'Arman, the recipe for which is on p272 of Around My French Table, or which you can find online here.

Here is the orange zest simmering:

Next, here is the onion, garlic and basil frying:

 

 Look at these lovely fresh tomatoes being chopped up:

 The tomatoes and canned tomatoes are added to the pan with the onion and garlic:

 The osso buco is browned:

 The carrots are peeled and chopped:

 The whole lot is combined in an oven-proof dish:

before being covered and braised in the oven for 2 hours:

And at the end, you get a hot, flavoursome, filling meal,  just perfect for winter:

This Osso Buco is my kind of dish.

To see Salmon in a Jar, visit the LYL section of the FFwD website.