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Osso Bucco
Frank from Houma
Posts: 5,755
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.
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.
Comments
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That looks awesome
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YUM-YUM!!! Kinda looks like Bone-in 'Loney!!!
Just funnin,it looks FANTASTIC! -
wow, that looks great! How long did you slow cook at 250 or did you cook to temp? Love Veal or Lamb Osso Bucco.
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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. -
Great Photos! Great Meal! My mouth is watering....BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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3-1/2 to 4 hours - just cooked till it was real tender
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A work of art Frank!
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Frank,
One of my favourite cooks. Provimi veal too! Awesome
SteveSteve
Caledon, ON
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A classic dish and well executed on your egg. Very nice!Knoxville, TN
Nibble Me This -
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:
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Last two pics are AWESOME!!! If it tasted half as good as it looked, please send me a doggie bag!!!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Frank,
You've got everything in it that my recipe calls for. I bet it was delicious !!!!!!__________________________________________Dripping Springs, Texas.Just west of Austintatious -
so, you really do have a spare room or two...
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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 -
excuse me while I wipe the drool off my keyboard,, eggcellant
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nice looking shanks and what a good looking plate of food!!
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Frank that is the BEST looking veal shanks I have ever seen.
Only surpassed by your cooking
You da man :woohoo:Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). -
You know we do but I know a real classy guy that would kick your azz if you didn't stay with him
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Now that is a lovely cook, Frank. Lucky you to have a market that sells that near you!Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
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. -
Very nice.
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Frank: That looks GREAT!!! And in this house, you would get a penalty flag for NOT eating that marrow!!! :laugh: Nice cook.
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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 -
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!!Smokin'Stogies in Exton, Pa with my wife and our four dogs; Sully and Boo the Newfoundlands, Murphy the Irish Setter and Alli the Beagle/Lab mix.
Eggers Prayer-
Our egg, which art in sizes, hallowed be thy smoke, thy will be grilled, at home as it is at eggfest. Give us this clay our daily brisket and forgive us our rubs, as we forgive those who gas grill against us, and lead us not to flashback but deliver us from overnighters. For thine is the grill, the smoke, the egg. Let's eat!
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Frank....honestly you are the man the last pic & that of the ingredients are something else....Te felicito mi amigo!!
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Osso Bucco is one of our favorites but I don't think I've seen any that look better than yours. Well done sir!
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That looks really good. Just goes to show that a picture is worth a thousand words :laugh: .
TomTom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
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slow cooking at its finest. Nice looking meal and well done on a great dish.Large and Small BGE * www.quelfood.com
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