Comments on: Osso Bucco Comfort Food http://www.latartinegourmande.com/2005/12/09/osso-bucco-comfort-food/ In Love with Beautiful Food Thu, 28 Aug 2008 20:19:15 +0000 http://wordpress.org/?v=2.6.1 By: james gesner http://www.latartinegourmande.com/2005/12/09/osso-bucco-comfort-food/#comment-84303 james gesner Sun, 18 Feb 2007 16:09:56 +0000 http://www.latartinegourmande.com/?p=13#comment-84303 my osso bucco; tie shanks to prevent seperation during cooking, brown shanks in very hot pan, brown every bit!, reduce heat , add fresh oil, add diced onion, 3 cups, celery, 3 stalks, carrots, 3 large,all diced 1/2",after 5 minutes of cooking, add 10 cloves garlic, sliced thin, cook til you can smell the garlic,deglaze pan with good chianti, scrape browned bits from pan, put in roasting pan, add remainder of bottle of good chianti, add 2 cups beef stock, add 1 can(28 oz.) whole italian tomato's, break with hand,add 2 tbls. worcestshire, 1 tbls. gravy seasoning(kitchen bouquet) 2 bay leaves, 3 sprigs fresh thyme, 1 sprig rosemary,add reserved shanks, make sure they're covered at least half way up, put covered roasting pan in oven @260' for 3 1/2 hours, remove, take meat out, set aside, skim fat, then thicken sauce to gravy consistency, add minature carrots with greens still on, and baby corn, that you've already steamed ,as garnish, serve with grana leto , with an accompianent of risotto milanese, yummm-mmmmmm my osso bucco; tie shanks to prevent seperation during cooking, brown shanks in very hot pan, brown every bit!, reduce heat , add fresh oil, add diced onion, 3 cups, celery, 3 stalks, carrots, 3 large,all diced 1/2″,after 5 minutes of cooking, add 10 cloves garlic, sliced thin, cook til you can smell the garlic,deglaze pan with good chianti, scrape browned bits from pan, put in roasting pan, add remainder of bottle of good chianti, add 2 cups beef stock, add 1 can(28 oz.) whole italian tomato’s, break with hand,add 2 tbls. worcestshire, 1 tbls. gravy seasoning(kitchen bouquet) 2 bay leaves, 3 sprigs fresh thyme, 1 sprig rosemary,add reserved shanks, make sure they’re covered at least half way up, put covered roasting pan in oven @260′ for 3 1/2 hours, remove, take meat out, set aside, skim fat, then thicken sauce to gravy consistency, add minature carrots with greens still on, and baby corn, that you’ve already steamed ,as garnish, serve with grana leto , with an accompianent of risotto milanese, yummm-mmmmmm

]]> By: Shana Davidson http://www.latartinegourmande.com/2005/12/09/osso-bucco-comfort-food/#comment-23609 Shana Davidson Thu, 21 Sep 2006 14:53:18 +0000 http://www.latartinegourmande.com/?p=13#comment-23609 Hello! I stop by your blog every now and then because it is so beautiful and helps me find wonderful ideas for my dinner parties. I have only been cooking for two years or so, so I never seem to be able to make my food as beautiful as yours (or likely as tasty as yours!) but friends say mine tastes very good and they are not the types to just say such things just to make me feel good! I am writing today to ask if you would be willing to share your recipe for boeuf bourguignon with me? I have found some good ones online but they all seem to have so many shortcuts! I am doing a dinner party for 8-10 in October and want to make something to warm everyone up. I thank you in advance. Shana Davidson Hello! I stop by your blog every now and then because it is so beautiful and helps me find wonderful ideas for my dinner parties. I have only been cooking for two years or so, so I never seem to be able to make my food as beautiful as yours (or likely as tasty as yours!) but friends say mine tastes very good and they are not the types to just say such things just to make me feel good!

I am writing today to ask if you would be willing to share your recipe for boeuf bourguignon with me? I have found some good ones online but they all seem to have so many shortcuts! I am doing a dinner party for 8-10 in October and want to make something to warm everyone up. I thank you in advance.

Shana Davidson

]]> By: La tartine gourmande » Blog Archive » Minestrone verte printanière - Spring Green Minestrone http://www.latartinegourmande.com/2005/12/09/osso-bucco-comfort-food/#comment-2578 La tartine gourmande » Blog Archive » Minestrone verte printanière - Spring Green Minestrone Thu, 04 May 2006 01:12:06 +0000 http://www.latartinegourmande.com/?p=13#comment-2578 [...] Today, since I cannot go to Italy as often as I wish, I keep the country close by cooking its food. My range of Italian cooking goes from meats such as Osso Bucco to pasta such as fresh ravioli to name of few dishes, but there is one dish in Italian food that I love even more. Maybe because I am a lover of rustic foods, those very ones that not only nourish you with real nutrients and vitamins, but with stories. I know, I am a dreamer, but I cannot help it. Food has this power on me. So when I eat a minestrone soup, I imagine I could be one of the characters around the large country table in Tuscany as shown in Stealing Beauty. And since I have a lot of imagination, it really works magically. [...] [...] Today, since I cannot go to Italy as often as I wish, I keep the country close by cooking its food. My range of Italian cooking goes from meats such as Osso Bucco to pasta such as fresh ravioli to name of few dishes, but there is one dish in Italian food that I love even more. Maybe because I am a lover of rustic foods, those very ones that not only nourish you with real nutrients and vitamins, but with stories. I know, I am a dreamer, but I cannot help it. Food has this power on me. So when I eat a minestrone soup, I imagine I could be one of the characters around the large country table in Tuscany as shown in Stealing Beauty. And since I have a lot of imagination, it really works magically. [...]

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