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Osso Buco over Stone Ground Grits

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Have you ever had Osso Buco?


This is my spin on a fantastic dish that is traditionally made from veal shanks. I got these gorgeous beef shanks from Porter Road and decided to put my own spin on the traditional dish by adding a little Man Cave flair to the process and ingredients choices. This is a simple dish that isn't complicated in any way. The video will walk you through the processes and the ingredients that I used. As promised, here is my recipe for the stone ground grits that I used for plating this dish:


1/2 cup stone ground grits

1 cup beef stock (i used reduced sodium beef stock)

1 cup whole milk (i would have used half and half but I was out of it)

2 tablespoons butter


I set up my double boiler and then added the grits, stock, and milk to the double boiler. I covered it and let it go for about an hour, stirring it every 10 minutes or so. When the grits were done to my liking, I added the butter and let it melt. You should also taste at this point to see if you need more salt. If you wanna add cheese or anything else to your grits, like diced jalapeno peppers, add it along with the butter.


Notes about these grits:


I always use yellow stone ground grits from Marsh Hen Mill (formerly known as Geechie Boy Mill on Edisto Island, South Carolina. The ratio of liquid to grits is always 4:1. You can use any liquid you choose, including just water. I like to make my grits with a 50/50 split of chicken stock and half and half most of the time. Sometimes I will make it with just whole milk, but I love the flavor you get from using the stock combination. I always recommend using either reduced sodium or no sodium added stocks so you can adjust the salt content to your own taste.




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Right on, John! Beef shank osso buco is something I’ve been wanting to try for awhile, but just haven’t gotten around to it. Thanks for the inspiration! Love the grits recipe, too, especially the 50% stock recommendation.

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