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Osso Bucco Recipe
Posted on 1/17/14 at 11:12 pm
Posted on 1/17/14 at 11:12 pm
I've had osso bucco a handful of times and absolutely love it. Last weekend, I had it at Commanders Palace and I honestly think it was absolutely the most delicious thing I've ever tasted in my life. So, I love to cook and I've decided that I want to learn how to cook it myself. I'm going to give it a shot tomorrow. Anyone have any recipes they'd like to share? I can find several recipes online but I don't just want to pick a random recipe and go from there.
C'mon Food and drink board, don't let me down....
C'mon Food and drink board, don't let me down....
This post was edited on 1/18/14 at 10:30 am
Posted on 1/18/14 at 10:54 am to supadave3
Dredge the pieces in flour, tap the excess of and brown them in a large dutch oven. Set them aside.
In the pot you browned the meat, add 3 Tbsp olive oil and 1 chopped onion, 2 chopped carrots, 1 chopped celery stalk, 2 pressed cloves of garlic, 3 sprigs of thyme and 2 bay leaves. Cook down about 10-15 minutes until veggies are translucent.
Nestlé the veal into the pot of veggies, pour in 2 cups of red wine and enough beef or veal stock to completely cover the veal. Bring to a simmer and put into a 350 oven for 1-1/2 hours. Remove the shanks from the liquid to a dry baking dish and put back into the oven for 30 minutes.
Serve with polenta or gnocchi.
In the pot you browned the meat, add 3 Tbsp olive oil and 1 chopped onion, 2 chopped carrots, 1 chopped celery stalk, 2 pressed cloves of garlic, 3 sprigs of thyme and 2 bay leaves. Cook down about 10-15 minutes until veggies are translucent.
Nestlé the veal into the pot of veggies, pour in 2 cups of red wine and enough beef or veal stock to completely cover the veal. Bring to a simmer and put into a 350 oven for 1-1/2 hours. Remove the shanks from the liquid to a dry baking dish and put back into the oven for 30 minutes.
Serve with polenta or gnocchi.
Posted on 1/18/14 at 10:59 am to supadave3
I have 12 osso buccos in the oven right now. They've been going at 200 since 9pm last night. Low and slow.
CC knows what's up, but our difference is time to simmer.
CC knows what's up, but our difference is time to simmer.
Posted on 1/18/14 at 11:02 am to TigerHam85
quote:
CC
quote:
TigerHam85
Awesome. Thanks guys. That looks fairly simple and very similar to a recipe I use to cook short ribs.
Since 9 last night? Man, I bet you'll be able to cut that meat with your finger. So tender and delicious.
Posted on 1/18/14 at 11:24 am to supadave3
Yea, we'll pull them about 7 tonight so it'll be about 22 hours at 200 degrees in the stock and veggies. It'll be pretty good. I'll have pics up later in the hunting camp cooking thread.
Posted on 1/18/14 at 12:52 pm to CC
quote:
Dredge the pieces in flour, tap the excess of and brown them in a large dutch oven. Set them aside.
In the pot you browned the meat, add 3 Tbsp olive oil and 1 chopped onion, 2 chopped carrots, 1 chopped celery stalk, 2 pressed cloves of garlic, 3 sprigs of thyme and 2 bay leaves. Cook down about 10-15 minutes until veggies are translucent.
Nestlé the veal into the pot of veggies, pour in 2 cups of red wine and enough beef or veal stock to completely cover the veal. Bring to a simmer and put into a 350 oven for 1-1/2 hours. Remove the shanks from the liquid to a dry baking dish and put back into the oven for 30 minutes.
Serve with polenta or gnocchi.
That looks great. The only variation I usually make is to add some sliced roma tomatoes and a little lemon and orange zest.
Some times I use a dry white wine instead of red.
Posted on 1/18/14 at 1:33 pm to supadave3
Everyone makes it a little bit different but here is my method
1. Definitely use kitchen twine to tie the shanks so they don't fall apart. If you don't do anything else at least do this.
Brown the shanks in a dutch oven and remove. I like to make mine with a mirepoix. I usually add a couple of tablespoons of flour to thicken the sauce. For the sauce I use red wine (usually something like a cab) and beef stock. Add the shanks in to where they're about halfway covered in the sauce and throw it in the oven on 325 for a couple of hours. Check periodically to check the thickness of the sauce. You may need to add more liquid.
I like to serve it with a saffron pea risotto
ETA: I usually put some tomato paste in the sauce also. I like a rich red sauce.
This is what it looks like before I add the wine and broth. I realize it's probably darker and richer than what is typically served but it's how I like it
1. Definitely use kitchen twine to tie the shanks so they don't fall apart. If you don't do anything else at least do this.
Brown the shanks in a dutch oven and remove. I like to make mine with a mirepoix. I usually add a couple of tablespoons of flour to thicken the sauce. For the sauce I use red wine (usually something like a cab) and beef stock. Add the shanks in to where they're about halfway covered in the sauce and throw it in the oven on 325 for a couple of hours. Check periodically to check the thickness of the sauce. You may need to add more liquid.
I like to serve it with a saffron pea risotto
ETA: I usually put some tomato paste in the sauce also. I like a rich red sauce.
This is what it looks like before I add the wine and broth. I realize it's probably darker and richer than what is typically served but it's how I like it
This post was edited on 1/18/14 at 1:44 pm
Posted on 1/18/14 at 6:59 pm to Powerman
The recipes seem much simpler than I thought it would be. Powerman, thanks for the detailed recipe. I'll definitely give it a shot. Probably going to do it tomorrow as I watch the playoff games.
One question though. What is a mirepoix? I've never heard of that before.
One question though. What is a mirepoix? I've never heard of that before.
Posted on 1/18/14 at 7:20 pm to supadave3
Trinity but carrots in the place of bell pepper
That recipe is how I make short ribs. It's rich and delicious. You will love it.
That recipe is how I make short ribs. It's rich and delicious. You will love it.
This post was edited on 1/18/14 at 7:21 pm
Posted on 1/18/14 at 7:29 pm to supadave3
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