Easter Buffalo Osso Bucco

Desert Oasis Woman · April 2009

Shanks (thought I had oxtail

) seasoned with Penzey's 4S, smoked with pecan 1 hour 250 dome, raised

Fresh tomato, fresh rosemary and thyme, 1/4 c. celery, 1/2 cup onion, 2 large carrots, 5 medium whole garlic cloves, 1.5 liter Chardonay

Roasted 3 hours, tented last hour, then shut and held until family ready

Fregola Sarda pasta (small duram wheat pieces, dried and toasted by Italian manufacturer, then boiled by me

Gremalta! lemon peel, frsh garlic and fresh parsley, minced for topping

plated and served with Pinot :P

Lightnin' Bolt · April 2009

That looks great! I love Osso Bucco, but I have never egg'd them. I am sure the smokey flavor from the meat added a nice extra treat!

Focker · April 2009

Nicely done DOW, looks wonderful

Happy Easter

Hoss · April 2009

YUM!!!

Desert Oasis Woman · April 2009

Thanks, yes smoke flavor nice. Hubby thought strong until I reminded him it was Buffalo :laugh: MUCH LESS WORK then the dusting/frying/sauteing of traditionally prepared :woohoo: texture and "sauce" very different then family favorite recipe....debated on using red wine but boy home and would have turned up nose

; did add a small can of Fire Roasted Tomatoes before foiling...overall, very good; will try again with red wine :evil:

Little Chef · April 2009

It looks great!! :laugh: I hope you didn't let the marrow in those bones go to waste!!!! :woohoo: :woohoo: I'm drooling over the bones!! Bone marrow + anything = Oh My Goodness Yumm!! And good for you, too!!! (especially the ladies!....lots of collagen!) I may have to get some marrow bones tomorrow... :woohoo: :woohoo:
Thanks for the post! Great cook!

Nice variety on techniques!

Desert Oasis Woman · April 2009

Yes, LC, I got ALL the marrow :woohoo: love it! and my men don't

Easter Buffalo Osso Bucco

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