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Started By
Message
osso bucco
Posted on 2/12/09 at 9:30 am
Posted on 2/12/09 at 9:30 am
Planning on cooking this for Vday. Saw 16.99/lb veal at maxwells the other day. Has anybody cooked this at home... will they be frozen or should I try whole foods? I guess I'll stop by after work and ask them... just wanted to see where I should buy them. I'm also going to use a boquet garni instead of the gremolata and cook a saffron risotto.
2
Posted on 2/12/09 at 2:58 pm to DaBeerz
I've done it a few times. I like to let it simmer for a long time. I also am partial to more of a red gravy than brown. I do this by browning a can of tomato paste.
If they are frozen just let them thaw in the refrigerator then an hour or so before using sit on counter to come to room temperature.
Watch the "faux" osso bucco posters here. They'll direct you to use pork and try to convince you that you aren't taste bud worthy of telling the difference.
If they are frozen just let them thaw in the refrigerator then an hour or so before using sit on counter to come to room temperature.
Watch the "faux" osso bucco posters here. They'll direct you to use pork and try to convince you that you aren't taste bud worthy of telling the difference.
Posted on 2/12/09 at 4:38 pm to Martini
quote:
Watch the "faux" osso bucco posters here. They'll direct you to use pork and try to convince you that you aren't taste bud worthy of telling the difference.
Not pork, but beef shanks instead of veal. I'm not paying $17/lb for marrow bones.
Posted on 2/12/09 at 8:12 pm to Tbobby
quote:
Not pork, but beef shanks instead of veal. I'm not paying $17/lb for marrow bones.
Some on here swear Ruffino's is pork and that I'm a moron if I don't believe them.
Posted on 2/12/09 at 8:26 pm to DaBeerz
quote:
Planning on cooking this for Vday. Saw 16.99/lb veal at maxwells the other day. Has anybody cooked this at home... will they be frozen or should I try whole foods? I guess I'll stop by after work and ask them... just wanted to see where I should buy them. I'm also going to use a boquet garni instead of the gremolata and cook a saffron risotto.
I got 2 for 11 dollars at Rouse's in Houma.
You're getting terribly ripped off
Posted on 2/12/09 at 8:31 pm to Powerman
i get albertsone to orde me whole shanks and they are superb and $9 a lb last time
Posted on 2/12/09 at 9:55 pm to Martini
quote:
Some on here swear Ruffino's is pork and that I'm a moron if I don't believe them.
I can't taste much difference between veal and beef, especially after it has been cooked for 3+ hours. But I can with pork.
Posted on 2/13/09 at 10:11 am to Tbobby
quote:
But I can with pork.
Thank you.
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