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Old 08-18-2012, 06:01 PM   #21
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Thanks for the lovely recipes Andy and June
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Old 05-06-2017, 05:15 PM   #22
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Andy,

I have a quick question. Would it make a difference, if I used dry Porcini verses fresh Porcini Mushrooms ?

Why do I ask ? I reside in a locality, where fresh mushrooms are abundant.

Would it alter the profile ?

Thank you and have a lovely weekend.
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Old 05-06-2017, 05:41 PM   #23
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Originally Posted by Sagittarius View Post
Andy,

I have a quick question. Would it make a difference, if I used dry Porcini verses fresh Porcini Mushrooms ?

Why do I ask ? I reside in a locality, where fresh mushrooms are abundant.

Would it alter the profile ?

Thank you and have a lovely weekend.
If you have access to fresh porcini, you should definitely use them.
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Old 05-07-2017, 04:27 AM   #24
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Thank you Andy. Absolutely, an exceptional Osso Buco recipe. Thank you for posting.

Have a lovely day.
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Old 05-07-2017, 03:51 PM   #25
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These are lovely recipes, however I have two comments to make:

The term 'ossobuco' refers to the fact that the pieces of meat should be thick slices - minimum 1 1/5 in thick - and should contain wit them that they should still have the marrow bone with the bone marrow still in it. It goes without saying that you can get veal, beef and pork ossibuchi. The shin is also a very good piece to buy for long braising recipes, but rather than make a acomanying dish of risotto (the class for this is Ossobuco alla Milanese with Risotto alla Milanese). Traditionally, the accompaniment for braised shin, be it beef, shin or veal, is polenta. For this I would recommend using a top quality polenta flour rather than the instant stuff. If you're interested, I'll post detailed information about it. Without being precious, I really do believe that polenta goes best with braised shin, and risotto witjh ossobuco!


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Old 05-08-2017, 04:08 PM   #26
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di - thank you! As always you have beautiful suggestions. I'm going to attempt polenta again. I used to make it effortlessly until an Italian friend watched me one day and said ...oh oh you can't do it that way! Since then everytime I've tried it has been a disaster! LOL - the last time even the chickens wouldn't eat it!

Andy - yummy - have copied and pasted! I will try your version. I will try to post the dragn's version soon.
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Old 05-08-2017, 04:11 PM   #27
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di - thank you! As always you have beautiful suggestions. I'm going to attempt polenta again. I used to make it effortlessly until an Italian friend watched me one day and said ...oh oh you can't do it that way! Since then everytime I've tried it has been a disaster! LOL - the last time even the chickens wouldn't eat it!
Do you have a pressure cooker? I never made polenta before I got the Instant Pot, because I didn't want to spend an hour or so stirring it It's super easy in the IP, though - 15 minutes and done!
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Old 05-08-2017, 05:15 PM   #28
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Thanks GG. No, I don't have an IP. My friend watching me was horrified that I seem to barely cook it and unfortunately was only stopping by. She never tasted the end result which was delish! But as said... since then

After checking each post and there are about 7 (maybe 8?) listing recipes for Osso Buco and after having read each one I've decided not to post yet another. They are all so similar with slight differences.

When I did my own version of this recipe it was after researching many cooking sites and taking bits and pieces from them all.

As known, traditionally this is done with Veal, unfortunately Veal is not always available here nor affordable when it is. So I find pork a fine substitute.

An often debated ingredient seemed to be tomatoes. Canned, paste, either or simply none. I chose to use paste to enhance and although I have not yet done it perhaps one day I will also try Anchovy paste along with it to further enrich the flavours. Sad to say I am not America's Test Kitchen where I can test 16 of the same dish at one time.

Last is stock/liquids. The choices are incredibly variable and needless to say each choice will alter the flavour. I like to use at least some veal stock (purchased) for the simple reason it is, after all, Osso Boco. Many recipes use chicken stock as against beef stock. Wine, again most recipes use white wine while only a few use red. I suggest you limit the wine to only 1 cup although I admit some do add more. I just find it can easily over-power the flavours.

Long winded I know but those are my thoughts, and now I'm going to root around in the depths of my freezer to see if I can find some long lost bones with holes!
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Old 05-24-2017, 06:33 AM   #29
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Di Reston,

Your advice merits excellence.

Thank you.


Andy: The Recipe is absolutely exceptional. Thank you ..
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Old 05-25-2017, 12:10 PM   #30
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Was watching one of those cooking/traveling show the other day, they were in MIlan. Oh my! They went to this place for Osso Buco. It was to dye for even thru the television screen. I need to to get me some veal.
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Osso Buco Recipe [LEFT] In response to a request in another thread, here's my version of this classic recipe.[FONT=Arial][SIZE=4] [/SIZE][/FONT] [B][FONT=Arial][SIZE=4]Osso Buco Milanese[/SIZE][/FONT][/B][/LEFT] [FONT=Arial][SIZE=4][FONT=Arial]¼[/FONT] C Olive Oil[/SIZE][/FONT] [FONT=Arial][SIZE=4]4 Veal Shanks[/SIZE][/FONT] [FONT=Arial][SIZE=4][U][FONT=Arial]½[/FONT] C Flour, or more as needed[/U][/SIZE][/FONT] [FONT=Arial][SIZE=4]3 Tb Butter[/SIZE][/FONT] [FONT=Arial][SIZE=4][FONT=Arial]½[/FONT] C Onion, diced[/SIZE][/FONT] [FONT=Arial][SIZE=4][FONT=Arial]⅓[/FONT] C Carrot, diced[/SIZE][/FONT] [FONT=Arial][SIZE=4][U][FONT=Arial]⅓[/FONT] C Celery, diced[/U][/SIZE][/FONT] [FONT=Arial][SIZE=4][FONT=Arial]½[/FONT] tsp Garlic, minced[/SIZE][/FONT] [FONT=Arial][SIZE=4][U]2 Ea Lemon Peel Strips[/U][/SIZE][/FONT] [FONT=Arial][SIZE=4][U][FONT=Arial]½[/FONT] C White Wine[/U][/SIZE][/FONT] [FONT=Arial][SIZE=4][FONT=Arial]¼[/FONT] C Beef Broth[/SIZE][/FONT] [FONT=Arial][SIZE=4][FONT=Arial]¼[/FONT] C Water[/SIZE][/FONT] [FONT=Arial][SIZE=4][FONT=Arial]¾[/FONT] C Tomato, chopped[/SIZE][/FONT] [FONT=Arial][SIZE=4][FONT=Arial]⅛[/FONT] tsp Thyme[/SIZE][/FONT] [FONT=Arial][SIZE=4]1 Bay Leaf[/SIZE][/FONT] [FONT=Arial][SIZE=4]2 Parsley Sprigs[/SIZE][/FONT] [FONT=Arial][SIZE=4]1 Oz Dry Porcini Mushrooms[/SIZE][/FONT] [FONT=Arial][SIZE=4]TT S&P[/SIZE][/FONT] [FONT=Arial][SIZE=4][FONT=Arial] [/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=4]Preheat the oven to 350[FONT=Arial]º[/FONT] F.[/SIZE][/FONT] [FONT=Arial][SIZE=4]Add the oil to the pot and heat it. Tie each veal shank with string. 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.[/SIZE][/FONT] [FONT=Arial][SIZE=4]Melt the butter and sweat the onion, carrots and celery on medium for 6-7 minutes.[/SIZE][/FONT] [FONT=Arial][SIZE=4]Add the garlic and lemon peel and cook for another 2-3 minutes.[/SIZE][/FONT] [FONT=Arial][SIZE=4]Add the wine and deglaze the pot, reducing the wine by half.[/SIZE][/FONT] [FONT=Arial][SIZE=4]Return the shanks to the pot along with any accumulated juices.[/SIZE][/FONT] [FONT=Arial][SIZE=4]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.[/SIZE][/FONT] [FONT=Arial][SIZE=4]Bring the liquid to a simmer, cover and place into the lower half of the oven. Turn and baste the shanks every 20 minutes. Cook for 1[FONT=Arial]½[/FONT] to 2 hours or until the shanks are very tender and a creamy dense sauce has formed.[/SIZE][/FONT] [FONT=Arial][SIZE=4]When the shanks are done, remove them to a platter and reduce the sauce, if necessary, to thicken. Remove the strings before serving.[/SIZE][/FONT] 3 stars 1 reviews
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