Trigg Posted April 12, 2007 Share Posted April 12, 2007 So What's your best Osso bucco Recepie? (Whoo Hoo what a post for 600!) Link to comment Share on other sites More sharing options...
Mcrackn Posted April 13, 2007 Share Posted April 13, 2007 Because I'm too lazy to click on the link.... what is it? Link to comment Share on other sites More sharing options...
chalkeroochy Posted April 15, 2007 Share Posted April 15, 2007 My Dad loved osso buco and so do I for 4 servings 4 or 8 veal shanks with big marrows plain flour with freshly cracked black pepper and sea salt approx 2 tbsp duck fat (I buy a duck every now and then to roast, it yields about 1 cup of fat and a tasty dinner) 2 onions cut in thick wedges 4 carrots sliced thick 1 cup haricot beans soaked over night zest of 1/2 and juice of 1 lemon 2 or more garlic cloves diced good chicken stock 1 cup good chardonnay 1/2 cup thickened cream 1 tbsp brown sugar Dredge veal shanks in plain flour seasoned with freshly cracked pepper and sea salt In a pan brown both sides in duck fat and put to one side Then saute onion wedges and sliced carrots until onions are just caramelised Into a large baking dish place the onions and carrots and then haricot beans and lemon zest and juice, top this up with chicken stock to almost cover the beans, then add the shanks Over a good heat add diced garlic to the pan after 15-30 seconds deglaze with chardonnay, add thickened cream stir until it boils and pour this over the shanks Sprinkle with brown sugar and a little extra pepper and salt, cover and put in oven at 160 for 3hrs 30mins Serve with garlic mashed potatoes, peas, bakers delight baguettes with butter and a good shiraz Link to comment Share on other sites More sharing options...
Santa1503559644 Posted April 15, 2007 Share Posted April 15, 2007 Just a day late, chalkeroochy! I haven't had the ol' O.B. since the mad-cow et al crazes... Anymooo Anyhooooo .... how was the meal, Trigg? Link to comment Share on other sites More sharing options...
Trigg Posted April 16, 2007 Author Share Posted April 16, 2007 Just a day late, chalkeroochy! I haven't had the ol' O.B. since the mad-cow et al crazes... Anymooo Anyhooooo .... how was the meal, Trigg? Turned out magic, especially when washed down with a bottle of 1997 Penfolds Kalimna Bin 28! Next dinner party in two weeks. What to cook next? Link to comment Share on other sites More sharing options...
OakenShield1 Posted April 16, 2007 Share Posted April 16, 2007 Looks sensational, might have to give that a go! Link to comment Share on other sites More sharing options...
chalkeroochy Posted April 17, 2007 Share Posted April 17, 2007 I made this for my son's girlfriend's birthday last weekend, everyone loved the lamb but the potato wedges got the encore, the secret was to steam them till they started to crumble and fall apart 1 leg lamb enough garlic to your liking cut into thick slivers 2 tbsp duck fat marinade(1/4 cup cold pressed olive oil, 6 fresh rosemary tips, fresh thyme and juice 1 lime 1 large onion roughly chopped 1 tbsp butter 3/4 cup riesling 3/4 cup thickened cream carefully bone lamb and trim of as much fat as possible, now butterfly the thick part so the leg looks like one big thick (lamb) steak. With a small sharp pointed knife stab the steak all over on both sides and push in the garlic pieces then put into marinade overnight covered in the fridge or for at least 3 hrs, In a large pan over a good heat brown the lamb in duck fat for about 1 minute a side, then over a medium heat 4 minutes a side , it will shrink in length and thicken a little, put to one side with rosemary tips over a good heat saute onions for 1 minute, put in baking dish and lay the lamb on top add nob of butter to pan and stir so it doesn't burn, when melted and frothing deglaze with wine and add thickened cream stirring till it bubbles, pour over lamb cover tightly and bake at 150 for 3hrs serve with chunky (pealed)potato wedges steamed till fluffy then shallow fried in duck fat to golden brown, with beans and gravy made from the juices left under the lamb and a good cabernet sauvignon Link to comment Share on other sites More sharing options...
Twisty Posted May 12, 2007 Share Posted May 12, 2007 Yummy recipe, what about another. Link to comment Share on other sites More sharing options...
Aloysius Posted May 12, 2007 Share Posted May 12, 2007 If you want to know, I cooked a huge Choucroute Garni last weekend for friends using this recipe: http://www.epicurious.com/recipes/recipe_v...86?printFormat= A warning: this is clearly a recipe for American folks - I suggest halving it for Australians!!!! Guests were very happy with the meal Link to comment Share on other sites More sharing options...
Twisty Posted May 15, 2007 Share Posted May 15, 2007 Hmm! I've seen too many Alsatian cabbage and potato dishes, come on Chalkeroochy give us another original Link to comment Share on other sites More sharing options...
Thudd1503560234 Posted May 16, 2007 Share Posted May 16, 2007 My arteries have hardened just from reading this thread Link to comment Share on other sites More sharing options...
chalkeroochy Posted May 16, 2008 Share Posted May 16, 2008 My arteries have hardened just from reading this thread Hey Thudd, If your arterial scierosis ails you ... try kid & evo oil instead of lamb & duck fat. Regards Chalkeroochy Link to comment Share on other sites More sharing options...
BribieG Posted May 17, 2008 Share Posted May 17, 2008 Talking about kid, an Indian Restaurant has just opened around the corner and they are doing a roaring trade in goat curries. I reckon once you have eaten goat, especially roast leg of kid, lamb will always be a disappointment. I've been buying goat meat from the halal butcher in Fortitude Valley and he tells me that goat is doing big business nowadays. Until recently much goat was rounded-up ferals but now farmed goat is becoming more common. Maybe a good business to get into - anyone got a hobby farm? Link to comment Share on other sites More sharing options...
chalkeroochy Posted May 17, 2008 Share Posted May 17, 2008 Woolworths now sell goat, but not keen on shopping there as they're too big and monopolizing, so I'll take your advice and check around for a good halal butcher. Link to comment Share on other sites More sharing options...
mello yello Posted May 17, 2008 Share Posted May 17, 2008 My arteries have hardened just from reading this thread I never heard it called that before but hey !! Like they say in the showers each to their own Link to comment Share on other sites More sharing options...
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