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Osso Buco over Risotto alla Milanese

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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:



Then I made up some Risotto alla Milanese. Link:



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!



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I had my first Osso Buco in Italy on the Northern shores of Lake Como, almost in Switzerland. Mine were pork shanks and I fell in love with the dish.


Yours looks comparable DerHusker, well done! 

Thank you 75tranzam. That is a very nice compliment.

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Windows 10 won't let me use emojis here, so I have to spell out a big ​Three Thumbs Up!!! 

Beautiful cook, Der Husker.  It looks absolutely delicious.

Thank you Jack. I can see the emojis in my mind. :)

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