Oseaux Booceaux

Frank from Houma

Some peeps spell it Osso Bucco

Browning the shank


Cooking the veggies


Shank back in with wine and stock for slow cook


Finished, seaux tender and mightyfine

Beli

Looks really good Frank, Used any spices??

Frank from Houma

Not a whole lot. I followed a recipe that Max's friend did.
I found it here http://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe/index.html

dblR

Frank,

Really glad to finally meet you at Eggtoberfest although so briefly. My thoughts have been with you as I have been through six hurricanes and himmicanes.
dblR,

Ralph

Frank from Houma

Our plan was to be outahere before next hurricane season - we're moving a little slow and the "where to" part.

stike

nice looking cook. and that double handled CI pan... is that somethin you can get at target or a Linens-n-Things kinda place for cheeeep?

Fidel

Looks great Frank. Nice cool weather meal.

Frank from Houma

It's a 15" Lodge that I'm pretty sure I picked up at Academy. Just looked on Bass Pro Shops website and they have them for 39.99 plus shipping. Cabellas will certainly have them too. It fits an XL as sold. I cut the handle off last week to use it on a large at Eggtoberfest - worked like a charm.

Frank from Houma

yep - leftovers are going to be mobetta. After serving I put the shank back in the skillet on a slow simmer while watching the baseball game. It's beyond "falling off the bone tender".

EgginDawg

Frank, we gotta teach you of the cajun persuasion how to spell correctly. All words that end with an "O" are not spelled with "eaux" anywhere except in the area near Red Stick!
Just meesing with you. Take it easy on the Dawgs this weekend, ok.

Frank from Houma

I kneaux you messing with me.

Just trying to move the cajun line north (and east and west) :woohoo:

Should be a good game this week

stike

looked like it had two handles.
nice and big. thanks