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Ossobucco and Polenta - Forno Bravo Forum: The Wood-Fired Oven Community



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Ossobucco and Polenta

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  • Ossobucco and Polenta

    Sorry removed
    Last edited by Karangi Dude; 07-15-2013, 05:41 PM.

  • #2
    Re: Ossobucco and Polenta

    Originally posted by Karangi Dude View Post
    Put Ossobuco in the oven before I went to work at 8am Tuesday temp 105c took it out when I got home at 5.30pm the temp was at 90c. I made some polenta to serve it with. Meat just fell of the boan taste was great.

    Cheers Doug
    Neat idea to use the heat, I just love ossobuco.....yum, Ill have to try it.
    The English language was invented by people who couldnt spell.

    My Build.



    • #3
      Re: Ossobucco and Polenta

      Ohhh does that look good!!! Ossobucco is hands down my second favorite food - pizza being first favorite. I like to remove the meat and puree the veggies and broth with a boat motor - it makes a fabulous thick sauce to go over the meat.

      The polenta with it is a great idea! Wish I had thought of it myself.

      By the way, veal shanks are not the only thing you can use in Ossobucco. I have used pork shanks and turkey legs. They are both delicious - just don't cook the turkey as long.

      Thanks for the photos!


      • #4
        Re: Ossobucco and Polenta

        Looks great KD, but where is the bone? The bone marrow is the best part. I cook Osso Bucco a lot in the restaurant and it's a great way to do it for the long cook time. OB must be falling off the bone.

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        • #5
          Re: Ossobucco and Polenta

          Ooh that looks absolutely divine.