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re: Osso Bucco pointers
Posted on 12/6/12 at 10:42 pm to Powerman
Posted on 12/6/12 at 10:42 pm to Powerman
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 12/6/12 at 10:43 pm
Posted on 12/6/12 at 11:01 pm to ruzil
quote:
You can also get pork shanks from ready portions if you think the veal is too spendy.
I'm working 70 hours a week right now. I can afford a splurge meal here and there.
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