Osso Bucco

Frank from Houma · August 2010

We have an outstanding meat market in Corpus - Moodys
Picked up a few duck breast and veal shanks the other day - he carries lots of stuffed meats, prepared dishes, duck fat, etc.

Followed Giada's recipe - http://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe/index.html
Cept didn't have any Bay leaves or cloves and added some garlic - shocking!

Ingredients

Browning all sides - CI skillet on the lump. Sorry for the shadows from the arbor

Veggies getting happy

Slow cooking - 250 dome

Added some ABTs

Garnish with lemon zest and parsley

Fall apart tender - just like it is supposed to be

Whooooaaa Bubba! - this is good - mightyfine comfort food

glad I'm not in public - would hate to get a penalty flag for sucking on the bone marrow out.

Texas Eggie · August 2010

That looks awesome

Hoss · August 2010

YUM-YUM!!! Kinda looks like Bone-in 'Loney!!!

Just funnin,it looks FANTASTIC!

Lovenbrau · August 2010

wow, that looks great! How long did you slow cook at 250 or did you cook to temp? Love Veal or Lamb Osso Bucco.

eenie meenie · August 2010

Frank, your osso bucco looks so rich, succulent and tender.

I'll have to see if Mother Mary wants to part with one of her marrow spoons.

Grillin & Chillin · August 2010

Great Photos! Great Meal! My mouth is watering....

thechief96 · August 2010

Frank that looks perfect.

Frank from Houma · August 2010

3-1/2 to 4 hours - just cooked till it was real tender

Fluffyb · August 2010

A work of art Frank!

Little Steven · August 2010

Frank,

One of my favourite cooks. Provimi veal too! Awesome

Steve

NibbleMeThis · August 2010

A classic dish and well executed on your egg. Very nice!

Eggsakley · August 2010

Mighty fine lookin chow there. You are lucky to have such a shop for foods such as this in your area. I damn sure don't. As far as penalty flags for bone suckin, well that has to be a Texas thing as it is perfectly acceptable up north here, and is actually expected when marrow is concerned. Either eway, I'd take the flag if there was one as I aint wastin it. :laugh:

Carolina Q · August 2010

Last two pics are AWESOME!!! If it tasted half as good as it looked, please send me a doggie bag!!!

Village Idiot · August 2010

Frank,

You've got everything in it that my recipe calls for. I bet it was delicious !!!!!!

Desert Oasis Woman · August 2010

so, you really do have a spare room or two...

Spring Chicken · August 2010

You must have been a chef in a former life. As always, looks great.

Spring "Chef Tear-Here-And-Heat-For-One-Minute" Chicken
Spring Texas USA

FlaPoolman · August 2010

excuse me while I wipe the drool off my keyboard,, eggcellant

Mainegg · August 2010

nice looking shanks and what a good looking plate of food!!

Mickey · August 2010

Frank that is the BEST looking veal shanks I have ever seen.
Only surpassed by your cooking

You da man :woohoo:

Frank from Houma · August 2010

You know we do but I know a real classy guy that would kick your azz if you didn't stay with him

Florida Grillin Girl · August 2010

Now that is a lovely cook, Frank. Lucky you to have a market that sells that near you!

Frank from Houma · August 2010

Thanks for the nice words Eggheads

The recipe calls for covering the skillet

I didn't think it would be necessary on the Egg but it wasn't getting tender.

Didn't have a lid for that skillet so I transferred to a larger one (blackened redfish skillet

) for the last hour or so and that did the trick.

SoDakEgger · August 2010

Very nice.

Little Chef · August 2010

Frank: That looks GREAT!!! And in this house, you would get a penalty flag for NOT eating that marrow!!! :laugh: Nice cook.

thailandjohn · August 2010

Awesome looking and I know they tasted just as good as it looks or better

I am going to be doing Oxtails this week using your method

Smokin' Stogies · August 2010

Frank,

That looks tasty as all get out. My wife and I love that meal. I think I am going to have to try that next weekend for the family.

Thanks for the idea!!