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Started By
Message
Motorboat's Osso Buco thread
Posted on 10/25/15 at 11:53 am
Posted on 10/25/15 at 11:53 am
4 veal shanks tied
Salt
Pepper
Oil
Flour
2 Carrots chopped
1 rib celery chopped
1 yellow onion chopped
6 cloves garlic chopped
2 cups red wine
3 tbsp Tomato paste
Can Diced tomatoes
Veal stock
Lemon zest
Salt and pepper shanks and dredge in flour. Brown in oil in Dutch oven
Set meat aside and brown onions, carrot, celery and garlic. Stir for about 10 minutes.
Add tomato paste and brown. Then add diced tomatoes.
Add wine to deglaze the pot and then add veal stock and lemon zest and bay leaves. Bring to boil and return meat to pot.
Cover pot and put in oven on 250 for 3 hours.
I then removed meat, strained the liquid through cheesecloth and reduced by 1/2 and skimmed fat.
I returned meat to liquid to reheat.
Served with pasta and gremolata of parsley, garlic and lemon zest.
Bon appetite
Salt
Pepper
Oil
Flour
2 Carrots chopped
1 rib celery chopped
1 yellow onion chopped
6 cloves garlic chopped
2 cups red wine
3 tbsp Tomato paste
Can Diced tomatoes
Veal stock
Lemon zest
Salt and pepper shanks and dredge in flour. Brown in oil in Dutch oven
Set meat aside and brown onions, carrot, celery and garlic. Stir for about 10 minutes.
Add tomato paste and brown. Then add diced tomatoes.
Add wine to deglaze the pot and then add veal stock and lemon zest and bay leaves. Bring to boil and return meat to pot.
Cover pot and put in oven on 250 for 3 hours.
I then removed meat, strained the liquid through cheesecloth and reduced by 1/2 and skimmed fat.
I returned meat to liquid to reheat.
Served with pasta and gremolata of parsley, garlic and lemon zest.
Bon appetite
15
Posted on 10/25/15 at 11:57 am to Motorboat
IWEI
Posted on 10/25/15 at 11:59 am to Motorboat
Posted on 10/25/15 at 12:12 pm to Motorboat
Looks great! How was it?
Posted on 10/25/15 at 12:16 pm to Darla Hood
It was great except if skip the gremolata. Didn't add anything that needed to be there except color.
Posted on 10/25/15 at 12:20 pm to Motorboat
Motorboat = best cook on the FB ..
Posted on 10/25/15 at 12:28 pm to Motorboat
Nicely done. 
Posted on 10/25/15 at 1:09 pm to Motorboat
Did you google gremolata? IWEI
Canned black pepper?
Canned black pepper?
Posted on 10/25/15 at 1:23 pm to Trout Bandit
It was on a recipe I looked at.
To each his own with pepper. I find fresh ground overpowering and inconsistent at times.
To each his own with pepper. I find fresh ground overpowering and inconsistent at times.
Posted on 10/25/15 at 1:38 pm to Motorboat
Looks delicious. I like the idea to strain it.
Posted on 10/25/15 at 2:03 pm to Motorboat
quote:
It was great except if skip the gremolata. Didn't add anything that needed to be there except color.
Seriously, give the gremolata anther try. It does add to the dish, imo.
Posted on 10/25/15 at 2:51 pm to VOR
quote:
Seriously, give the gremolata anther try. It does add to the dish, imo.
maybe it was the parsley or the raw garlic, but I found it distracting in a way, if that makes sense?
should have hit it with a mortar and pestle and some EVOO to kind of mellow it out?
Posted on 10/25/15 at 2:53 pm to Motorboat
Some fresh ground pepper would've brought it all together.
Posted on 10/25/15 at 3:49 pm to Motorboat
quote:
To each his own with pepper. I find fresh ground overpowering and inconsistent at times.
Me too.
Posted on 10/25/15 at 4:06 pm to AHouseDivided
very impressive MB
Posted on 10/25/15 at 6:03 pm to Motorboat
I usually hate these threads, but good job on a restaurant quality protein preparation.
Posted on 10/25/15 at 6:04 pm to Motorboat
I would recommend adding olive oil, a couple of capers,lemon segments & white anchovies to your gremolata. If you can't find white anchovie you can substitute the ones @ the grocery store or a couple dashes of fish sauce.
Eta: the final product & sauce looks really good.
Eta: the final product & sauce looks really good.
This post was edited on 10/25/15 at 6:06 pm
Posted on 10/25/15 at 6:05 pm to Motorboat
Nice
Posted on 10/25/15 at 6:45 pm to Motorboat
Nice work Boat!
Two questions:
Where did you procure those great looking shanks (the thickness was perfect)?
Why did you strain the sauce rather than puree?
Oh, next time chop your ingredients for the gremolata much more finely and use equal amounts of garlic and lemon zest and less parsley and I think you will like it better.
Two questions:
Where did you procure those great looking shanks (the thickness was perfect)?
Why did you strain the sauce rather than puree?
Oh, next time chop your ingredients for the gremolata much more finely and use equal amounts of garlic and lemon zest and less parsley and I think you will like it better.
Posted on 10/25/15 at 6:51 pm to Gaston
quote:
I usually hate these threads,
What do you usually hate about them?
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