Just bought this pot

Any difference in cooking whether it be coated or uncoated? Only advantage to coating, would be nonstick, correct?

I've got the same one and it's my favorite cooking vessel.

Osso bucco or just some braised lamb shank is always killer.

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Any difference in cooking whether it be coated or uncoated? Only advantage to coating, would be nonstick, correct?

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Yup

I've got one in my shopping cart. Did you get the 6 quart or 7.8?

Osso Buccccco would be a good start.

I have had that pot for several years and it works every bit as well as my Le Creuset. I use it weekly at the very least. My more expensive pot is for when company comes to town.

My wife got one of those for Christmas I think 3 years ago... use it all the damn time. Great purchase.

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Any difference in cooking whether it be coated or uncoated? Only advantage to coating, would be nonstick, correct?

Yup

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Coated is NOT nonstick, by any stretch of the imagination. It is easier to clean & to maintain than uncoated cast iron...but it has completely different properties than what is usually termed nonstick.

Nice looking pot, I'm sure it will make beautiful osso bucco.

I got 2 lecrusets from a wedding shower. Yall have an osso bucco recipe? I'd I've to break one in with that.

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I already have a Le Creuset and just couldn't justify forking out that type of money for another one.

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I've had a LeCreuset pot that size for almost forty years. I use it all the time and the only sign of wear is some discoloration on the inside enamel. I think it sells today for close to $300 but I didn't pay nearly that much. That sounds like a good deal.

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Yall have an osso bucco recipe? I'd I've to break one in with that.

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Yeah sort of

I probably do mine a little different than most, this is how I did it last time, don't have all the photos


You'll notice that some of the pics look inconsistent, I have pics of a red onion but here it's white. I've made it a couple of times and didn't take pictures of the whole process every time so bear with me.

BTW I've made some braised short ribs using an almost identical method and they came out great as well...

Rendered off some panchetta


Then added some oil and browned the shanks (I seasoned the shanks with salt/pepper and added lightly dusted with flour


Then I remove the shanks and put them off to the side and started cooking down a mirepoix. I usually add a couple tablespoons of flour to the mirepoix to help thicken things some. About a teaspoon of tomato paste goes in next. As you can see in one of the attempts I also added a shallot and some garlic

Then red wine

Then beef stock

Return shanks to the pan. You really just want enough liquid to braise


I then made a risotto as it was getting closer to come out of the oven (I roasted it in the oven about 2.5 hours on 350 I think)





Note - I made the mistake of not tying these up with kitchen twine and it really fell apart on me. I'd not advise this just for the sake of maintaining a good presentation. It did not damage the flavor of the dish though.