This is my take on Osso Bucco. It's a 2-3 day thing.
Season shanks overnight in nutmeg, salt n' pepper
Prep Mirepoix (carrots, onions, celery)
Drain out pan of excess oil
saute mirepoix, season w/ a little s&p
deglaze w/ white wine
add seared shanks back to pot
add chicken stock
add tomato sauce
add bouquet garni (parsley, thyme, bayleaf)
make sure the shanks are covered
taste for seasoning
cover pot, toss in oven at 325 for 2 hours or so until tender.
When done, let it cool down. preferably overnight. let the shanks stay in the liquid. When you wanna eat. Heat the shanks in the liquid so you can remove them. Then strain the liquid to get the mirepoix and herbs out. Add the shanks back to the liquid and bring it up to temperature. If sauce needs reducing, reduce it. Correct any seasonings, and you should be good to go.
adendum: garlic, forgot about that.
AIM: Drunken Mariachi
[This message was edited by DJ Hombre on Jan 26, 2004 at 06:32 PM.]