Osso Bucco

Little Steven · January 2009

Probably the best I have made. The grilled vegetables gave a lot of sweetness to the sauce. The veal melted in the mouth. Served it with fusilli casarecci (tell me about that zip)

Steve

Jeffersonian · January 2009

Spectacular, Steven, a real treat for the eyes and taste buds.

Little Steven · January 2009

Brad,

Thanks! It is a simple meal but I haven't done it with the grilled vegetables and meat before. Won't be the last time. Even if I have to freeze myself.

Steve

Beli · January 2009

Steve

Looks delicious......but.....It can't be........talk about....coincidence....I got 15 Ossobucos (pork not veal) ready to go on the egg for a big party tonight my first try at this........ :laugh: doing them alla messicana

will post later buddy!!

Desert Oasis Woman · January 2009

What a twist

That looks too good to eat; bet it didn't last long! Do miss the lemon peel/garlic/parsley gremalla, though. Did you come up with a different version?

Little Steven · January 2009

Desert Oasis Woman,

Not yet, it's in the freezer, without the grain alcohol. :laugh:

Steve

Little Steven · January 2009

Beli,

Look forward to it. There were pork hocks in my marinara. I'll explain tomorrow. Gonna teach Zippy how to make a Toronto veal sangweech.

Steve

Ross in Ventura · January 2009

Great meal Steven I love Osso Bucco!
Ross

Big'un · January 2009

Just beautiful! Great job. I wish I could get some of that right now!

JCinGA · January 2009

Gawd, that looks good.

Little Steven · February 2009

Thanks man!

BENTE · February 2009

WOW!!!

BTW love the snow pics from earlier

Little Steven · February 2009

Terry,

Thanks man. Y'all should come up here and experience it first hand :laugh:

Steve

BENTE · February 2009

yea FAT CHANCE!!!!!!!!!!!!!!!!!!! :woohoo:

davewolfs · February 2009

I'm a huge fan of Osso Bucco, could you please post your steps for your recipe and how you prepared this.

Thank you,

Dave

Little Steven · February 2009

Dave,

I grilled carrots, parsnips, golden beets, bulb onions, celery, portobellos and corn til they had good grill marks. Roasted a couple of garlic buds in foil.

Charred red and green peppers and bannana peppers and cleaned off the skin. Seared the shanks.
I made a base with the root vegetables and corn, added wine, bomba and marinara sauce, put the shanks on top and back to the egg

Cooked at 275 for about two hours, added the roasted peppers, portabellos, parsley and basil. Squeezed the roasted garlic in and let it simmer for another ten minutes.

This is a clearer picture of the serving platter

Steve

Osso Bucco

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