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Old 06-07-2017, 04:54 AM   #31
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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.
I prepared Andy´s Recipe for Osso Buco, and it was absolutely amazing.

I served it with a lovely simple salad which was more than enough for the two of us ..


Have a lovely day.
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Old 06-07-2017, 10:23 AM   #32
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I prepared Andy´s Recipe for Osso Buco, and it was absolutely amazing...
I'm glad you liked it.
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Old 06-07-2017, 03:54 PM   #33
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I'm glad you liked it.

Thank you and yes, we truly enjoyed it very much ..

I put the recipe in my notebook ..


Have a lovely evening.
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Old 06-12-2017, 11:54 PM   #34
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I ask this with the utmost respect and absolutely no judgment implied. What is the going rate for veal shanks?
Although I'm sure they are inferior, I have enjoyed braised beef shanks a la osso bucco which are inexpensive at Mexican groceries with a carniceria (butcher counter), but never used honest to goodness veal shanks. Never even see them in the stores I frequent. I asked once, years ago, what the special order price would be at a local Kroger and, although I can't remember the answer, it seemed outrageous at the time.
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Old 06-13-2017, 07:45 AM   #35
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I ask this with the utmost respect and absolutely no judgment implied. What is the going rate for veal shanks?
Although I'm sure they are inferior, I have enjoyed braised beef shanks a la osso bucco which are inexpensive at Mexican groceries with a carniceria (butcher counter), but never used honest to goodness veal shanks. Never even see them in the stores I frequent. I asked once, years ago, what the special order price would be at a local Kroger and, although I can't remember the answer, it seemed outrageous at the time.
We have a local butcher/grocery that has them on occasion and offer them as a special. I buy several packages, targeting the larger ones. I didn't find them very expensive, but only having osso bucco a few times a year (when they have them on special), they are worth the price, IMO.
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Old 06-13-2017, 10:01 AM   #36
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I ask this with the utmost respect and absolutely no judgment implied. What is the going rate for veal shanks?...
I really don't recall the price. They are more expensive than beef shanks. Beef would give the dish an entirely different flavor from veal.
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Old 06-13-2017, 12:49 PM   #37
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Looks like a good recipe, Andy. I've made this in the past with lamb shanks, because they're easier to find than veal. But while in Hy-Vee last weekend, I did see a section in the meat case with some veal cuts, including shanks. Now I have the excuse I need to justify buying them.
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Old 06-13-2017, 04:59 PM   #38
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What is the going rate for veal shanks?
.
The one rare time I actually had veal shanks, there were four in the package, just barely enough to feed two (and no, I don't remember the weight). They were on special and I'm trying to remember if it was 12$ or 16$ for the package. I decided then that it was not something I would prepare for a house full of visitors nor invited dinner guests!.
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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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