http://www.reluctantgourmet.com/blog/meat-recipes/osso-buco-revisited/ A Culinary Guide for Home Cooks Sat, 06 Sep 2008 05:11:43 +0000 http://wordpress.org/?v=2.0.4 http://www.reluctantgourmet.com/blog/meat-recipes/osso-buco-revisited/#comment-311 Wed, 16 Aug 2006 17:52:34 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/osso-buco-revisited/#comment-311 P.S. He used the beef shanks and it worked just fine! P.S. He used the beef shanks and it worked just fine!

]]> http://www.reluctantgourmet.com/blog/meat-recipes/osso-buco-revisited/#comment-310 Wed, 16 Aug 2006 17:51:15 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/osso-buco-revisited/#comment-310 My husband had a hankering for Osso Buco - even though he didn't know what it was. He was reading a poem titled "Osso Buco" by Billy Collins and decided that he would make it for me. We found this recipe and it was so well written that my husband who has NO COOKING experience found it easy to make. It was extremely tasty. He did not alter a thing. Excellent! Thank you! It was nice to have him cook for me for once :) ! My husband had a hankering for Osso Buco - even though he didn’t know what it was. He was reading a poem titled “Osso Buco” by Billy Collins and decided that he would make it for me. We found this recipe and it was so well written that my husband who has NO COOKING experience found it easy to make. It was extremely tasty. He did not alter a thing. Excellent! Thank you! It was nice to have him cook for me for once !

]]> http://www.reluctantgourmet.com/blog/meat-recipes/osso-buco-revisited/#comment-96 Fri, 28 Apr 2006 03:33:21 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/osso-buco-revisited/#comment-96 This looks like a good recipe. I'll try it. I've had pretty good luck with Osso Bucco with both veal and beef shanks. Veal is much better. Thanks for the the tip on tying them. I don't know why I never thought of that. DUH....;) I have never tried basting the shanks. If I use Le Creuset I place a large sheet of heavy duty tin foil over the top. I punch it down to make it concave. I seal it tight and put on the lid. When the braising liquid condenses it drips down over the meat instead of down the sides of the French oven. Much less expensive is the "old Fasioned" cast iron Dutch oven. On some of the lids (I don't know which brands..maybe Lodge.) the under side has been cast with "cones" projecting down to the meat. This causes constant basting. I haven't tried the Dutch oven for Osso Bucco. I don't know if it's too much basting. I've used it for tougher cuts; ie, chuck roasts and they turned out good. I guess it's a matter of experimentation. Anyway, thanks for your great web site. This looks like a good recipe. I’ll try it. I’ve had pretty good luck with Osso Bucco with both veal and beef shanks. Veal is much better. Thanks for the the tip on tying them. I don’t know why I never thought of that. DUH….;) I have never tried basting the shanks. If I use Le Creuset I place a large sheet of heavy duty tin foil over the top. I punch it down to make it concave. I seal it tight and put on the lid. When the braising liquid condenses it drips down over the meat instead of down the sides of the French oven. Much less expensive is the “old Fasioned” cast iron Dutch oven. On some of the lids (I don’t know which brands..maybe Lodge.) the under side has been cast with “cones” projecting down to the meat. This causes constant basting. I haven’t tried the Dutch oven for Osso Bucco. I don’t know if it’s too much basting. I’ve used it for tougher cuts; ie, chuck roasts and they turned out good. I guess it’s a matter of experimentation. Anyway, thanks for your great web site.

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