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Osso Bucco

lcruzen

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This dish is typically done with veal shanks but since I was the recipient of about 30lbs of fresh pork hocks a while back I used some of those. I'm in the process of curing about 12lb of hocks to smoke so I decide to use a few fresh for this.

I dredged them in seasoned flour and browned them off in veg oil.



Then I added about a cup each of diced celery, onion, and carrot to the oil and sauteed about 10 minutes, then added about 1/2 cup of the left over seasoned flour to make the roux. I let the roux cook about 10 more minutes and deglaze with some Marsala wine.



Added a few cloves of crushed garlic, salt, CBP, thyme, rosemary, basil and about 1 qt of chicken stock and I cup of V8 juice. Stirred until well blended and thickened.



The browned hocks went back into the pot with the sauce mixture, covered and into a 325o oven for about 2 hrs. I cooked off some white rice to go with it



It turned our really good but gotta say this dish is much better suited for colder weather as it's heavy and a real rib sticker.

Thought I'd add a shot of the home V8 juice I made that was added in this recipe. This stuff turned out great. So much better than store bought.



I definitely want to do some more of this before the tomatoes are gone.
 

bbally

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I love Osso Buco!  I make it with beef shanks and lamb shanks.
 

scarbelly

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If I could eat anyting in the whole world as my last meal it would be a really good Osso Bucco with a porcini mushroom Risotto -
 

jirodriguez

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If I would eat anything in the whole world as Scarbelly's last meal I would have a plate of the same!


lol... not that we wish anything bad on you Scarbelly.... heh-heh
 

Bearcarver

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I never had Osso Bucco, but since it's Scarbelly's last meal, what the heck..........

It looks Great!

Bear
 
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mballi3011

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I have eaten Ossa Bucco and it is really good but I haven't had the pleasure of making it yet. I would like to thou thanks for the recipe I'll have to give it a try.
 

toxie

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Joined Sep 8, 2009
Looks awesome!...
 
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