Osso Bucco veal shanks braised in red wine, onion, garlic, green and red bell pepper, thyme, marjoram, carrot, celery, homemade tomato sauce, homemade demi-glace, and bouquet garni. Gremolata is fresh from my garden and includes parsley, garlic and lemon. Stone ground polenta mounted with butter and Parmigiano-Reggiano. Fresh french bread crostini was smeared with shank marrow for 100% delicious win. Beer is a Ommegang Three Philosophers Belgian style.

Prep includes a Munich Spaten beer, gun is my daily carry Dan Wesson bobtail in .45 Auto. Knife is a custom Japanese extra-large santoku. Presentation gun is a DGR rebuilt flame maple Springfield Armory M1 in 30.06. Pistol is a Ruger 22/45 Pac-Lite .22LR with a SWR Warlock .22 Suppressor.

Shank was cooked fork tender, unctuous. and full of umami. Gravy was herbaceous, tart and sweet and worked well with the creamy polenta. Gremolata provided a bright, garlic bite.


Table is a rebuilt WWII MK-82 dumb-bomb turned cocktail table.

Recipe as follows:

3 LBS veal shanks
3-4 T extra virgin olive oil
2 T butter
1 red onion, coarsely chopped
½ green bell pepper, coarsely chopped
½ red bell pepper, coarsely chopped
3 carrots, peeled and coarsely chopped
1 large stalk celery, coarsely chopped
5-6 cloves garlic, thinly sliced
1/3 cup dry Marsala wine or a bold red
1/3 cup brandy
1 T balsamic vinegar
2 T tomato paste
1 sprig rosemary
4 sprigs thyme
2 bay leaves
2 cups beef stock


Gremolata:
2 T chopped Italian Parsley
1 clove garlic, minced
½ t grated lemon peel
1 T lemon juice


Preparation:

In a large skillet or Dutch oven with a tight-fitting lid, add 2 T olive oil over medium high heat. Season shanks with salt and pepper on both sides, then brown them on all sides. When browning is down, remove the shanks to a bowl to be added back in later.

In the same pan, reduce heat to low and add 2 T olive oil and butter.

Add the onions, peppers, carrots, celery and garlic. Stir well to coat, then cover. Simmer, stirring occasionally, for about 10 minutes.

Add the Marsala and brandy, also the balsamic vinegar. Stir in well, cover again, and let simmer on low for about 6-8 minutes.

Make a “bouquet garni” out of the rosemary, thyme and bay leaves. (I just tie em up in a silicone band) Add this to the simmering vegetables, along with the tomato paste. Increase heat to medium-high and add the shanks and beef stock. Stir both in well to mix with vegetables.

When broth is boiling, reduce heat to low again and cover. Place in 300 degree oven. Cook for about 1-1 ½ hours. Veal should be tender after an hour or less. Properly cooked Osso Bucco should be fork tender but not falling apart. Test meat frequently. When done, pull meat and place in a warm oven. Reduce remaining gravy until thick. Pull the garni. Season as required.

Ladle gravy over the bucco. Garnish with gremolata, and serve with polenta, an easy side. Or else substitute mashed potatoes or risotto works well too.


Pics to follow:

win!  



10/10

stupid double tap

10/10 for can and coffee table.

Fucking automatic 10!

I think you just about smoked everybody with that one. The bomb table really pushes it over the top.

Very nice! Been meanin to try and cook osso buco for a while now



10/10

great 10/10

10 !!!! I love Osso Bucco, that looks great!!!!!

I don't normally grade dinner pics, yours was worthy.....

10/10.

Can we be friends?

11/10

10/10! I have no comments but stay classy

10 ––- awesome!

Moar pics of your kitchen knife! Info too!

This looks awesome. 10/10

yum yum

10/10

But what's with all the HEPA filtration?

10/10

OP can you Please post the recipe??? PLEASE!!!!

WOW !

Nice (wooden) furniture ...

Oh, and the food looks pretty good too.

Bachelor life is good!  



10 on dinner!

Do want.

10/10

That garand has great wood and provides according.

10/10, that looks awesome!

Holy fuckin' hell!

I don't know which is arousing my lust more; the veal shanks or the Garand stock!!!

I love osso bucco.  Where's the cocktail fork to dig out the marrow?

Easy 10/10.

This is the first dinner pic i have been impressed with in a long time.

<golf clap>

10/10

damn.  u make me sad.



I needed your help in this thread:



http://www.ar15.com/forums/topic.html?b=1&f=5&t=1084809&page=1

Sweet mother of god!!!! 10!!!!

10/10 for dinner +10 for a freaken BOMB as a table base! , guns , knife , fork , napkin and all that is a human being eating dinner. WTF is up with 3 air filters with in 4 feet of your dinner table?

The Garand stock fer sure! I can cook, but I can't do that!

10/10

I dig the stock on the Garand

The Osso Buco  looks out of this world.

FYI, The MK82 bomb came after WWII. It also appears that your fins are for the M117 750lb demolition bomb.

10/10.
Spaten....YUM!!!

10/10

Queue the 'Mother Of God' pic.

hands down best diner pix ever. You win the internet

20

10/10. Beer alone is worth major points, but overall, you nailed it.

Well I will give you a point for the OMMEGANG goodness!!! I am not sure if I like the stock on your rifle, nice pics though....

Damn.  10/10.

10/10

I even like that beer.

Easy 10/10.

Anyone that rates this below 9.99
deserves the banhammer.

Indeed, please share. I have one by Watanabe Blade and absolutely love it. Picked it up a few years ago for my wife actually...I suppose she gets more use out of it than I do, but it's still fun to slice things with it on occasion.

Edited to add 10/10, food looks fucking awesome.

Thanks for the info. I received it as a gift from my good buddies over at MotoArt.  They even had their own show on Discovery Channel, Wing Nuts.

The knife is also a Watanbe, and excellent in every way.

Osso Bucco is FTW.  I approve.  That reminds me that I haven't made it in a while (need to correct that problem).

Bravo!

Easy 10/10.

Holy Shit.

10/10 for the Three Philosophers alone!  One of the only beers with fruit that I can stand to drink.  It's delicious!

Dude, that table is the bomb.

10/10, easy.

-Mark

This is how it should be done.

You win it all. Everything.

Damn: 1000000000/10