Quote:
Originally Posted by tooge
I second this. Osso Bucco is the way to go. Put it in flour, brown it in oil, then deglaze the pan with some wine. place onions, carrots, and celery in the pan (chopped) and then the browned shank on top. Roast for a couple of hours at 300 degrees. Pull out the shank, add a bit of flour to make a gravy. Pour the gravy laden veggies on a deep plate. Place the tender shank on top. Even better if you place all of it over a blob of mashed garlic potatoes.
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Quote:
Originally Posted by tooge
Also, I've had Osso Bucco served over grits instead of taters. Both are amazing.
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Risotto, you heathens.
If you're gonna put it on taters or grits, call it what it is. White wine stew.