"Discover Cooking, Discuss Life."
Discuss Cooking - Cooking Forums
Go Back   Discuss Cooking - Cooking Forums > Specific Chat & Recipes > Beef, Pork, Lamb... > Veal
Reply
Old 01-05-2007, 03:55 PM     #1
 
 
 
 
 
Senior Cook
 

Profile:

Join Date: May 2006
Location: Florida
Posts: 301
JGDean has a reputation beyond reputeJGDean has a reputation beyond reputeJGDean has a reputation beyond reputeJGDean has a reputation beyond reputeJGDean has a reputation beyond reputeJGDean has a reputation beyond reputeJGDean has a reputation beyond reputeJGDean has a reputation beyond reputeJGDean has a reputation beyond reputeJGDean has a reputation beyond reputeJGDean has a reputation beyond repute
 
Question Osso buco recipe
Spelling? Went on a cruise loved this!

  JGDean is offline     Reply With Quote
 
 
 
 
Old 01-05-2007, 08:35 PM     #2
 
 
 
 
 
Executive Chef
 

Profile:

Join Date: Dec 2006
Location: Illinois/USA
Posts: 1,343
StirBlue has a reputation beyond reputeStirBlue has a reputation beyond reputeStirBlue has a reputation beyond reputeStirBlue has a reputation beyond reputeStirBlue has a reputation beyond reputeStirBlue has a reputation beyond reputeStirBlue has a reputation beyond reputeStirBlue has a reputation beyond reputeStirBlue has a reputation beyond reputeStirBlue has a reputation beyond reputeStirBlue has a reputation beyond repute
 
osso bucca recipe

Doesn't osso mean dog in spanish and japanese?
  StirBlue is offline     Reply With Quote
 
 
 
 
Old 01-05-2007, 09:37 PM     #3
 
 
 
 
 
Certified Pretend Chef
 
Andy M.'s Avatar
 

Profile:

Join Date: Sep 2004
Location: Massachusetts
Posts: 17,246
Images: 16
Andy M. has a reputation beyond reputeAndy M. has a reputation beyond reputeAndy M. has a reputation beyond reputeAndy M. has a reputation beyond reputeAndy M. has a reputation beyond reputeAndy M. has a reputation beyond reputeAndy M. has a reputation beyond reputeAndy M. has a reputation beyond reputeAndy M. has a reputation beyond reputeAndy M. has a reputation beyond reputeAndy M. has a reputation beyond repute
 
Ossobuco ala milanese or osso buco ala milanese.

Delicious braised dish made most commonly with veal shanks. Also made with lamb shanks.
__________________
"If you want to make an apple pie from scratch,
you must first create the universe." -Carl Sagan
  Andy M. is online now     Reply With Quote
 
 
 
 
Old 01-05-2007, 09:42 PM     #4
 
 
 
 
 
Certified Pretend Chef
 
Andy M.'s Avatar
 

Profile:

Join Date: Sep 2004
Location: Massachusetts
Posts: 17,246
Images: 16
Andy M. has a reputation beyond reputeAndy M. has a reputation beyond reputeAndy M. has a reputation beyond reputeAndy M. has a reputation beyond reputeAndy M. has a reputation beyond reputeAndy M. has a reputation beyond reputeAndy M. has a reputation beyond reputeAndy M. has a reputation beyond reputeAndy M. has a reputation beyond reputeAndy M. has a reputation beyond reputeAndy M. has a reputation beyond repute
 
Sorry, I just realized you wanted a recipe. The following is derived from a Marcella Hazan recipe and is delicious!


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

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.
__________________
"If you want to make an apple pie from scratch,
you must first create the universe." -Carl Sagan
  Andy M. is online now     Reply With Quote
 
 
 
 
Old 01-06-2007, 02:41 AM     #5
 
 
 
 
 
Certified Master Chef
 
Michael in FtW's Avatar
Site Moderator
 

Profile:

Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,594
Michael in FtW has a reputation beyond reputeMichael in FtW has a reputation beyond reputeMichael in FtW has a reputation beyond reputeMichael in FtW has a reputation beyond reputeMichael in FtW has a reputation beyond reputeMichael in FtW has a reputation beyond reputeMichael in FtW has a reputation beyond reputeMichael in FtW has a reputation beyond reputeMichael in FtW has a reputation beyond reputeMichael in FtW has a reputation beyond reputeMichael in FtW has a reputation beyond repute
 
Quote:
Originally Posted by StirBlue
Doesn't osso mean dog in Spanish and Japanese?
The word for dog in Spanish is perro, and in Japanese it's inu - and neither have anything to do with Osso Buco!

Osso Buco is Italian ... osso means "bone" and buco means "hole" - in context it means a bone with a hole in it (a marrow bone). Shank bones are cut into about 1-inch thick pieces and braised for a long time ... this allows the otherwise worthless cut of meat to be used for a sumptuous meal.

This, like coq au vin from France, started off as peasant food ... but in the trendy foodie world today ... these once thrown away pieces of meat are now in demand and expensive gourmet cuts! Well - at least here in the States.

Andy M.'s recipe is close to what I use ... here are some other recipes.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain

Last edited by Michael in FtW; 01-06-2007 at 02:48 AM.
  Michael in FtW is offline     Reply With Quote
 
 
 
 
Old 01-06-2007, 03:57 AM     #6
 
 
 
 
 
Certified Executive Chef
 

Profile:

Join Date: Sep 2005
Posts: 4,733
Images: 4
urmaniac13 has a reputation beyond reputeurmaniac13 has a reputation beyond reputeurmaniac13 has a reputation beyond reputeurmaniac13 has a reputation beyond reputeurmaniac13 has a reputation beyond reputeurmaniac13 has a reputation beyond reputeurmaniac13 has a reputation beyond reputeurmaniac13 has a reputation beyond reputeurmaniac13 has a reputation beyond reputeurmaniac13 has a reputation beyond reputeurmaniac13 has a reputation beyond repute
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
 
Osso buco is one of the famous Milanese recipes. We have a member who is a native of Milano (RDG), and he posted his recipe here some time ago, here it is!!
  urmaniac13 is offline     Reply With Quote
 
 
 
 
Old 01-06-2007, 06:43 AM     #7
 
 
 
 
 
Senior Cook
 

Profile:

Join Date: May 2006
Location: Florida
Posts: 301
JGDean has a reputation beyond reputeJGDean has a reputation beyond reputeJGDean has a reputation beyond reputeJGDean has a reputation beyond reputeJGDean has a reputation beyond reputeJGDean has a reputation beyond reputeJGDean has a reputation beyond reputeJGDean has a reputation beyond reputeJGDean has a reputation beyond reputeJGDean has a reputation beyond reputeJGDean has a reputation beyond repute
 
Thanks to all. I am going to try Andy's recipe this evening.
  JGDean is offline     Reply With Quote
 
 
 
 
Old 01-06-2007, 03:38 PM     #8
 
 
 
 
 
Executive Chef
 

Profile:

Join Date: Dec 2006
Location: Illinois/USA
Posts: 1,343
StirBlue has a reputation beyond reputeStirBlue has a reputation beyond reputeStirBlue has a reputation beyond reputeStirBlue has a reputation beyond reputeStirBlue has a reputation beyond reputeStirBlue has a reputation beyond reputeStirBlue has a reputation beyond reputeStirBlue has a reputation beyond reputeStirBlue has a reputation beyond reputeStirBlue has a reputation beyond reputeStirBlue has a reputation beyond repute
 
Sorry, I do apologize for my interpertation of osso.



..... OSO is bear in spanish .........


  StirBlue is offline     Reply With Quote
 
 
 
 
Old 01-06-2007, 04:52 PM     #9
 
 
 
 
 
Senior Cook
 
stinemates's Avatar
 

Profile:

Join Date: Dec 2006
Location: Petaluma, CA
Posts: 250
stinemates has a reputation beyond reputestinemates has a reputation beyond reputestinemates has a reputation beyond reputestinemates has a reputation beyond reputestinemates has a reputation beyond reputestinemates has a reputation beyond reputestinemates has a reputation beyond reputestinemates has a reputation beyond reputestinemates has a reputation beyond reputestinemates has a reputation beyond reputestinemates has a reputation beyond repute
Send a message via AIM to stinemates Send a message via MSN to stinemates Send a message via Yahoo to stinemates Send a message via Skype™ to stinemates
 
Osso buco with venison shanks is FANTASTIC. I suggest you al try it. :)
  stinemates is offline     Reply With Quote
 
 
 
 
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


 
 
 

All times are GMT -5. The time now is 08:13 PM.
Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2010, Jelsoft Enterprises Ltd.