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Karangi Dude 05-03-2011 06:30 PM

Ossobucco and Polenta
Sorry removed

brickie in oz 05-03-2011 10:40 PM

Re: Ossobucco and Polenta

Originally Posted by Karangi Dude (Post 112263)
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.

stoveup 05-04-2011 08:25 AM

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. :D

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!

lwood 05-04-2011 06:17 PM

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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BriggsARNP 05-04-2011 09:13 PM

Re: Ossobucco and Polenta
Ooh that looks absolutely divine.

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