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  1. I thought long and hard on what to cook for this month’s challenge. Once we got back from vacation I had quite a bit of work to catch up on so this was the first time I had to physically do the cook. As they say “better late than never” so here we go. First I made up some baguettes for garlic toast. Link: http://www.kamadoguru.com/topic/27936-garlic-toast/ Then I made up some Risotto alla Milanese. Link: http://www.kamadoguru.com/topic/27937-risotto-alla-milanese/ Now I went about making the Osso Buco. Here are most the ingredients. (Not shown are the garlic, Rosemary and Thyme) And the beef shanks. I tied them up with some butchers twine, seasoned them with salt and then coated with flour. And seared them in my new enameled Dutch oven. I set them aside and sautéed my veggies. Once they had start to wilt I added some tomato paste and stirred it in and cooked for 1 minute. Now I added 1 cup of white wine and let it cook for 1 minute. Now I added the oregano, thyme, Rosemary, bay leaf, crushed tomatoes, chicken / beef stock and the beef shanks and brought it to a boil. I then placed it on the kamado at 325 for 2.5 hours. When it was ready I made up the Gremolata garnish. (Parsley, Garlic & lemon zest finely miced) Here it is everything plated with a nice red wine. Fork Shot! Delizioso!
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