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Old 11-18-2007, 07:44 AM   #11
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There seems to many varities i will study them and then let you know which one i think will be nice
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Old 11-18-2007, 12:34 PM   #12
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Quote:
Originally Posted by nicklord1 View Post
yeah italian food seems to be a lot less tomatey than you would expect i wonder who added all the tomatoes
Cristóbal Colón
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Old 11-22-2007, 05:39 PM   #13
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I gave him close to 200,00 recipes and y'all got the urge to add even more? By the time he's finished reading all the recipes, that veal will be a full blown cow, and will have died of old age!
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Old 11-22-2007, 05:44 PM   #14
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I gave him close to 200,00 recipes and y'all got the urge to add even more? By the time he's finished reading all the recipes, that veal will be a full blown cow, and will have died of old age!
Now that's what I call "overkill!"
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Old 11-23-2007, 07:16 AM   #15
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I am planning next week to cook osso busco i will tell u which recipe i choose and maybe u can add a little of inspiration or tips .

Thank you
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Old 11-23-2007, 07:57 AM   #16
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I've made Marcella Hazan's, and Chef June's. Both great! Love osso buco!!!
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Old 11-25-2007, 12:46 PM   #17
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Hi i think i will go for this version of the dish

Osso Buco Milanese

1/4 C Olive Oil
4 Veal Shanks
Flour
3 Tb Butter
1/2 C Onion, diced
1/3 C Carrot, diced
1/3 C Celery, diced
1/2 tsp Garlic, minced
2 Lemon Peel Strips
1/2 C White Wine
1/4 C Beef Broth
1/4 C Water
3/4 C Tomato, chopped
1/8 tsp Thyme
1 Bay Leaf
2 Parsley Sprigs
1 Oz Dry Porcini Mushrooms
TT S&P

But i was wondering if i could add some pancetta if so when should i add it if at all and how much and what will it add to the recipe. Also instead of chicken broth i was thinking of veal glace and does it matter if the porcini is dry or not . Below are the steps so i was wondering if you tell me when to add the pancetta and if its a good idea cheers.

Add the oil to the pot and heat it. Dust the shanks with flour, shaking off any excess. Place the shanks into the pot in one layer. Brown the shanks deeply all over. Remove to a plate, drain excess oil from the pot.


Melt the butter and sweat the onion, carrots and celery on medium for 6-7 minutes.

Add the garlic and lemon peel and cook for another 2-3 minutes.

Add the wine and deglaze the pot, reducing the wine by half.

Heat the broth and water and add it to the pot along with the tomato, thyme, bay leaf, parsley mushrooms, salt and pepper.

The liquid should come two thirds of the way up the side of the shanks. If it does not, add more broth and water.

Bring the liquid to a simmer, cover and place into the lower half of a 350º F. oven. Turn and baste the shanks every 20 minutes. Cook for 2 hours or until the shanks are very tender and a creamy dense sauce has formed.

When the shanks are done, remove them to a platter and reduce the sauce, if necessary, to thicken. Remove the strings before serving.
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Old 11-25-2007, 01:49 PM   #18
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Cut back on the oil and brown the diced pancetta (about 1/4 lb or less) in a tablespoon or two of the oil. Then use the oil and pork fat to brown the shanks.

Yes, you can use veal stock in place of the chicken. You can add the dry porcini as is. There's plenty of liquid to rehydrate them.
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Old 11-25-2007, 01:52 PM   #19
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Shall i add the pancetta later in the dish or jsut use it for the production of oil. Also what tomatoes shall i use i have access to itallian varities . Also when it comes to liquids and solids what does a cup refer 2 . Thank you
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Old 11-25-2007, 01:59 PM   #20
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You can add the browned lean parts of the pancetta back when you return the shanks to the pot.

I use canned San Marzano tomatoes.

In my recipe, a cup refers to 8 fluid ounces. Use standard measuring cups.
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