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Posted by
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Osso Bucco pointers
Posted by Powerman on 12/6/12 at 9:15 pm00
I picked up a few veal shanks and want to do an Osso Buccco
I have the stuff for a mirepoix, some white wine (chardonnay) and I think everything I need for a bouquet
What are the keys I should be looking for here? FWIW I'm planning on serving with a risotto so maybe some pointers there as welll
I have the stuff for a mirepoix, some white wine (chardonnay) and I think everything I need for a bouquet
What are the keys I should be looking for here? FWIW I'm planning on serving with a risotto so maybe some pointers there as welll
re: Osso Bucco pointersPosted by Btrtigerfan on 12/6/12 at 9:18 pm to Powerman
I am salivating. Post pics please.
Just review a few risotto recipes and wing it...not an exact science. I like to use Pinot Grigio for the wine. I'll do one with broccoli and crawfish in a little over a week for the opening of the next duck split. As to osso bucco , haven't done it yet, but I have 6 lamb shanks in the freezer...post what you do.
Well I like the tomato based. Brown nicely then add whatever you want and cover and cook about 300 slow, about 2.5-3 hours. They should be tender but not falling off the bone. Like a rib they should have just a small amount of chew.
And have a good thin sliced bread to scrape the marrow out and eat.
And have a good thin sliced bread to scrape the marrow out and eat.
I usually do some shallots in butter and then add the rice for a few minutes before I put in the liquid
Half chicken stock and half white wine at room temp so as not to shock the rice. A little heavy cream as I'm finishing it off since it's holiday season and calories don't count
Half chicken stock and half white wine at room temp so as not to shock the rice. A little heavy cream as I'm finishing it off since it's holiday season and calories don't count
Osso buco is one of my favorite things to cook. I've tried it many different ways, but my favorite is to cook it on the stove.
I like to chop the carrots, celery, and onions more coarsely and have more of them. Roma tomatoes coarsely sliced I like as well.
Serving it on heirloom grits with a nice gremolata is something I did just this week and it came out great. I also added some pork tenderloin to the pot, since veal shanks are so expensive, and I really enjoyed this as well.
You can also get pork shanks from ready portions if you think the veal is too spendy.
I like to chop the carrots, celery, and onions more coarsely and have more of them. Roma tomatoes coarsely sliced I like as well.
Serving it on heirloom grits with a nice gremolata is something I did just this week and it came out great. I also added some pork tenderloin to the pot, since veal shanks are so expensive, and I really enjoyed this as well.
You can also get pork shanks from ready portions if you think the veal is too spendy.
This post was edited on 12/6 at 10:43 pm
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With the osso bucco use zeal stock or beef stock for the risotto in lieu of chicken. A little added richness. Some nice shiitake mushrooms in the risotto as well I add a bit more cheese than called for and I like a quarter cup or so of cream as well.
I just went out a notch on my belt just typing that.
I just went out a notch on my belt just typing that.
quote:
Well I like the tomato based. Brown nicely then add whatever you want and cover and cook about 300 slow, about 2.5-3 hours. They should be tender but not falling off the bone.
I agree with this. You can definitely overcook them to where they are too tender.
Marrow. mmm
ETA: no cream necessary.
This post was edited on 12/7 at 9:36 am
quote:
Just remember this tip when the overtime at the plant is no longer available, you operators, that plant mentality dies hard. /
No doubt
I've been really disciplined about living a 40K a year lifestyle at best while taking in a lot more than that. I know the OT isn't always going to be here so I act like I don't have the money for the most part.
re: Osso Bucco pointersPosted by Y.A. Tittle on 12/7/12 at 11:19 am to Powerman
quote:
I can afford a splurge meal here and there.
Pick up some saffron then. Toss a few strands into your stock that you're adding to the rice, and let it poach for awhile, before you start adding to the rice.
re: Osso Bucco pointersPosted by Aubie Spr96 on 12/7/12 at 11:41 am to Powerman
Been looking to do this since I saw the episode on TLC. I imagine most osso bucco recipes are similar.
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