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Finished the Weekend with Osso Bucco
BobS
Posts: 2,485
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.
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.
Here is the final plate, with a baked potato.
I am having a little Wild Turkey for desert. :P
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.
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.
Here is the final plate, with a baked potato.
I am having a little Wild Turkey for desert. :P
Comments
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1st we gobble,then we wobble :silly: :laugh: :silly: :laugh:
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We made Osso Bucco for my parents when we celebrated a late Christmas this year. First time I had ever had it. I thought it was excellent once I got over the sticker shock :blink: .
Yours looks delish!Knoxville, TN
Nibble Me This -
Looks GREAT!! :P :P
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That is about my favourite meal. Ever try it with white veal shank?
SteveSteve
Caledon, ON
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That looks great! I see lamb in my future.
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Great looking "stew". Never seen anything like that.
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Little Steven wrote:That is about my favourite meal. Ever try it with white veal shank?
Steve
I have never had a white veal shank before and doubt that I will, if they cost any more than that one did. :laugh:
Would be fun to try though. Actually, there is so much flavor in the cook that it is hard to imagine that it would all that much different.
If you fix it, I will come. :woohoo: -
Beef shank is normally not that heavy. Veal is a little bit more. Provimi veal is pricey but it is still one of the lower cost cuts. C'mon up, I'll cook some.
SteveSteve
Caledon, ON
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Oh, my! But I love this stuff --
Looks like you had a great cook --
Unfortunately, my wife has trouble eating anything her mother didn't serve when she was a kid -- And with just the two of us, I get loneyly at the dinner table...
...and now she's having gall bladder problems...
I think I'm gonna starve!
~ BROC -
Another great one, Bob. I'll try this one soon--your recommendation for the other cut of lamb was a big hit last night. Thanks again!
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