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!