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Finished the Weekend with Osso Bucco

BobS
BobS Posts: 2,485
edited November -1 in EggHead Forum
I posted some pictures yesterday of my find at a new butcher store and today I used the veal shank to make Osso Bucco.

Traditionally it is made with white wine, but I like red better, so that is what I used.

This was a really nice meaty shank. All I did was coat it with EVOO and S&P and then seared it and brought the internal temp up to about 120 with some apple smoke.

24-02-08PrepedShank.jpg

24-02-08ShankontheGrill.jpg

While that was going on, I sauteed onion, celery, and carrots and deglazed the pan with a full bottle of Zinfindel, except for one glass for me. :laugh:

This was taken after cooking in a slow oven for 2 hours and stirring in the finishing mixture of parsley, garlic, lemon zast and one anchovie fillet.

24-02-08BrasedShank.jpg

Here is the final plate, with a baked potato.

24-02-08PlatedShank.jpg

I am having a little Wild Turkey for desert. :P

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