DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondid...
[FONT="]First I made up some baguettes for garlic toast. Link:[/FONT]
[FONT="]http://www.bbq-brethren.com/forum/showthread.php?t=229458[/FONT]
[FONT="]Then I made up some Risotto alla Milanese. Link:[/FONT]
[FONT="]http://www.bbq-brethren.com/forum/showthread.php?p=3540666#post3540666[/FONT]
[FONT="]Now I went about making the Osso Buco. Here are most the ingredients. (Not shown are the garlic, Rosemary and Thyme)[/FONT]
[FONT="][/FONT]
[FONT="]And the beef shanks.[/FONT]
[FONT="][/FONT]
[FONT="]I tied them up with some butchers twine, seasoned them with salt and then coated with flour.[/FONT]
[FONT="][/FONT]
[FONT="]And seared them in my new enameled Dutch oven.[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]I set them aside and sautéed my veggies. [/FONT]
[FONT="][/FONT]
[FONT="]Once they had start to wilt I added some tomato paste and stirred it in and cooked for 1 minute.[/FONT]
[FONT="][/FONT]
[FONT="]Now I added 1 cup of white wine and let it cook for 1 minute.[/FONT]
[FONT="][/FONT]
[FONT="]Now I added the oregano, thyme, Rosemary, bay leaf, crushed tomatoes, chicken / beef stock and the beef shanks and brought it to a boil.[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]I then placed it on the kamado at 325 for 2.5 hours.[/FONT]
[FONT="][/FONT]
[FONT="]When it was ready I made up the Gremolata garnish. (Parsley, Garlic & lemon zest finely miced)[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Here it is everything plated with a nice red wine.[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Fork Shot![/FONT]
[FONT="][/FONT]
[FONT="]Delizioso![/FONT]
[FONT="]http://www.bbq-brethren.com/forum/showthread.php?t=229458[/FONT]
[FONT="]Then I made up some Risotto alla Milanese. Link:[/FONT]
[FONT="]http://www.bbq-brethren.com/forum/showthread.php?p=3540666#post3540666[/FONT]
[FONT="]Now I went about making the Osso Buco. Here are most the ingredients. (Not shown are the garlic, Rosemary and Thyme)[/FONT]
[FONT="][/FONT]
[FONT="]And the beef shanks.[/FONT]
[FONT="][/FONT]
[FONT="]I tied them up with some butchers twine, seasoned them with salt and then coated with flour.[/FONT]
[FONT="][/FONT]
[FONT="]And seared them in my new enameled Dutch oven.[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]I set them aside and sautéed my veggies. [/FONT]
[FONT="][/FONT]
[FONT="]Once they had start to wilt I added some tomato paste and stirred it in and cooked for 1 minute.[/FONT]
[FONT="][/FONT]
[FONT="]Now I added 1 cup of white wine and let it cook for 1 minute.[/FONT]
[FONT="][/FONT]
[FONT="]Now I added the oregano, thyme, Rosemary, bay leaf, crushed tomatoes, chicken / beef stock and the beef shanks and brought it to a boil.[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]I then placed it on the kamado at 325 for 2.5 hours.[/FONT]
[FONT="][/FONT]
[FONT="]When it was ready I made up the Gremolata garnish. (Parsley, Garlic & lemon zest finely miced)[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Here it is everything plated with a nice red wine.[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Fork Shot![/FONT]
[FONT="][/FONT]
[FONT="]Delizioso![/FONT]