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Old 07-03-2011, 06:35 AM   #1
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Osso Buco

I ALMOST followed this recipe..........



Osso Buco

Recipe courtesy Anne Burrell

Ingredients
6 osso buco, tied equatorially with string
Kosher salt
Extra-virgin olive oil
1 large onion, coarsely chopped
2 celery ribs, coarsely chopped
1 fennel bulb, coarsely chopped
3 cloves garlic, smashed
Pinch crushed red pepper
3/4 cup tomato paste
2 cups dry white wine
3 bay leaves
1 fresh thyme bundle
Directions
Season the osso buco generously with salt.
Coat a wide, flat pan generously with olive oil. Bring the pan to a high heat and add the osso buco to the pan and brown them very well on all sides.
In a food processor puree the onion, celery, fennel, and garlic to a coarse paste. When the osso buco is well browned on all sides, remove from the pan and reserve. Ditch the excess oil from the pan and add a little new oil and bring to a high heat. Add the veggies to the pan with a pinch of crushed red pepper, season with salt, and brown them very well. Do not skimp on this step - it will take awhile, and that's ok. Add the tomato paste and cook until it starts to brown, 3 to 4 minutes. Add the wine and reduce by half.
Preheat the oven to 375 degrees F.
Return the osso buco to the pan. Add water so the liquid becomes even with top of the meat. Taste the liquid and season with salt if needed. Add in the bay leaves and thyme bundle. Bring the liquid to a boil, cover, and put the whole pan in the oven.
Cook the osso buco for 1 hour. Pull the pan out of the oven and check the liquid level and the seasoning. Add more liquid, if needed, return the pan to the oven, and cook for another hour.
Remove the lid and cook for 30 minutes. Remove the pan from the oven, remove the osso buco, and hold on a serving platter. Skim the fat off the surface of the sauce, if needed. Taste the sauce and adjust seasoning.












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Old 07-03-2011, 06:41 AM   #2
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Old 07-03-2011, 08:02 AM   #3
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"I ALMOST followed this recipe.........."

That explains the carrots
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Old 07-03-2011, 08:12 AM   #4
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Yep !
............and the sweet onion vs. the fennel......
and the chopped tomatoes !
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Old 07-03-2011, 09:16 AM   #5
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Nice job. One of my winter faves. I like to throw in a few allspice berries also.
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Old 07-03-2011, 12:06 PM   #6
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Oh yum!!! Changes noted.
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Old 07-03-2011, 01:48 PM   #7
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I use tomato in place of the paste, no fennel and I toss in a handful of dry porcini mushrooms.
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Old 07-05-2011, 02:39 AM   #8
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Trim mate it looks scrummy, its my type of food
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Old 07-05-2011, 03:24 PM   #9
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Quote:
Originally Posted by Bolas De Fraile View Post
Trim mate it looks scrummy, its my type of food
Why, Thank you, my Balls-y friend !
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Old 07-06-2011, 08:58 AM   #10
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Quote:
Originally Posted by Andy M. View Post
I use tomato in place of the paste, no fennel and I toss in a handful of dry porcini mushrooms.
I use no tomatoes at all, but a lot of red onions.
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Old 07-06-2011, 09:40 AM   #11
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For the uninitiated, when you go to your butcher, you don't ask for "Osso buco," you ask for veal shanks. Osso Buco is the name of the dish, not the meat.
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Old 07-06-2011, 02:10 PM   #12
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Quote:
Originally Posted by Selkie View Post
7. Osso Buco is the name of the dish, not the meat.
Osso meaning bone, and buco meaning hole.
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