quote:

Originally posted by VT2IT:
My recipe is even easier. It goes something like this, "honey we haven't had osso bucco in a while".

I tried that recipe with the ex-honey, and all I got was the middle finger.

quote:

Originally posted by bez780:
sounds great,

if i may,

when the veal is done, i remove it from the sauce then use a stick blender or just a blender!
after this most of the time you will not need something to thicken it!
just my two cents!

ps remove bay leafs

Yes, yes. Remove the bay leaves before serving. And sometimes you do need to add a little flour to thicken the sauce, depending upon situation. I've never used a stick blender on the sauce, but that doesn't sound like such a bad idea (as bez said, whether or not you do this, remove the bay leaves first).

Also, my '1 squre inch' of lemon rind is a generous amount... make that "slightly less than 1 square inch" -- updated in my recipie...

quote:

Originally posted by DoubleD:

quote:

Originally posted by VT2IT:
My recipe is even easier. It goes something like this, "honey we haven't had osso bucco in a while".

I tried that recipe with the ex-honey, and all I got was the middle finger.

I see why it's ex-honey.

The recipe that I use is from Mario Batali. I will try to post soon, as it is a bit different than what winetarelli posted....

winetarelli,
some time by useing a blender or stick blender you do not need to use flour!
the veggie's thicken it up!
give it a try!

what you lose is the rustic look, but get better flavor!
but then their are way's to fix that too!!!!

quote:

Originally posted by VT2IT:
My recipe is even easier. It goes something like this, "honey we haven't had osso bucco in a while".

Didn't even have to ask tonight. Came home from work to find it cooking, sweet.

Some guys have all the luck. Does your wife have a sister who's single?