shinner Posted February 4, 2012 Report Share Posted February 4, 2012 who doesn't like a dutch Oven.. Here is my shout out to SwimbaitfanX (also known as Jim "the Fish" wick ) with a veal bucco that will knock your socks off. This is the ultimate stick to your ribs comfort food and all the fellow big baiters out there dealing with hard water.. we need some comfort.. Four 3 inch thick osso buco (3 1/2 to 4 lbs) Salt and freshly ground black pepper 6 Tbsp EVOO I medium carrot, cut into 1/4 inch rounds 1 small Spanish onion, cut into 1/4 inch dice 1 rib celery, cut into 1/4 inch dice 2 tbsp chopped fresh thyme 2 cups tomato sauce (doctor something up) 2 cups chicken stock 2 cups dry white wine Preheat oven to 375 Season osso buco with salt and pepper. Heat EVOO in a large Dutch oven over medium high heat. Place osso buco in pot and brown them on all sides, 12-15 minutes. Set aside Add carrot, onion, celery and thyme, stirring often, for 8-10 minutes. Add tomato sauce, chicken stock and wine and bring to a boil. Put the osso buco back in the pot, submerged at least half way and cover tightly. Tightly cover the pot and cook for 2 to 2 1/2 hours, until meat is falling off the bone. ShinnSimmons saying lets bring the Spring in my best Darth Baiter Impression OHHHHHHHH YEEEAAAAAAAAAH Quote Link to comment Share on other sites More sharing options...
Darth Baiter Posted February 4, 2012 Report Share Posted February 4, 2012 Need a salivating emotion.......YUMMY!! Quote Link to comment Share on other sites More sharing options...
wiswimbait Posted February 4, 2012 Report Share Posted February 4, 2012 Quote Link to comment Share on other sites More sharing options...
Darth Baiter Posted February 4, 2012 Report Share Posted February 4, 2012 Man Adam, how do you come up with these??? LOL Great..... Quote Link to comment Share on other sites More sharing options...
wiswimbait Posted February 4, 2012 Report Share Posted February 4, 2012 Google image drool smiley. Quote Link to comment Share on other sites More sharing options...
paynefish Posted February 4, 2012 Report Share Posted February 4, 2012 @Paynefish, try "woody" instead of "barky" woody. nope. just cant say it tastes woody with a straight face. good advice though. much easier to type than say. sounds more like a chef and less like a West Texas redneck with a pan and a stick for stirring. Quote Link to comment Share on other sites More sharing options...
floridaswimb8er Posted February 4, 2012 Report Share Posted February 4, 2012 Foodgasm alert!!!!! Quote Link to comment Share on other sites More sharing options...
Dogmatic Posted February 4, 2012 Report Share Posted February 4, 2012 Jeez, another beauty! That's some serious food porn. Shinner, try that same recipe with bison short ribs, and red wine...one of my favs. By the way, I consult, so I don't have to get my hands dirty anymore...and leaves plenty of time for fishing, and kids. Quote Link to comment Share on other sites More sharing options...
Ltrain Posted February 4, 2012 Report Share Posted February 4, 2012 Nice Buco Shindog! One of my favorite dishes. Gonna have to invite myself over for dinner sometime! Way to wolk the Le Creuset. That's gotta be one of the best smelling dutch ovens ever. Quote Link to comment Share on other sites More sharing options...
shinner Posted February 4, 2012 Report Share Posted February 4, 2012 Nice Buco Shindog! One of my favorite dishes. Gonna have to invite myself over for dinner sometime! Way to wolk the Le Creuset. That's gotta be one of the best smelling dutch ovens ever. LT... kitchen is always open and plenty or baits to talk about all night.. Dogma... I will try them for sure.. Our local butcher carriers "game" cuts (not previously frozen) so I will keep an eye out for the fred Flintstone ribs.. Quote Link to comment Share on other sites More sharing options...
shinner Posted February 4, 2012 Report Share Posted February 4, 2012 Here is another shout out to Wis I'm the 1FASTALLI of cooking reports.. 2 1/2" NY's finest Heavy coating of Kosher Salt, Fresh Cracked Pepper, Garlic & Onion Powder (not garlic salt or onion salt, that stuff is garbage) Jacket Yukon Gold, Coat in Olive Oil, Sea Salt & Fresh Cracked Pepper, bake in oven for 1 hr on 350-375, Split open and added grated cheddar and a dollop of low fat Sour Cream Milk Soaked Corn on the Grill.. Soak a few ears of corn, with the husk on in Milk and water, wrap in tin foil and throw on grill for 45 minutes, let stand on the counter while cooking the rest of the meal... ShinnSimmons slinging baits and filling plates.. Move up close to the monitor, get your money's worth Quote Link to comment Share on other sites More sharing options...
wiswimbait Posted February 4, 2012 Report Share Posted February 4, 2012 Damn that do look goood too. Fresh ear on the corn thrown on the grill sounds awesome right now. Quote Link to comment Share on other sites More sharing options...
shinner Posted February 4, 2012 Report Share Posted February 4, 2012 Damn that do look goood too. Fresh ear on the corn thrown on the grill sounds awesome right now. I love the grilled salty fat on a rib-I .. so does the manufacture of lipator (just not for the same reasons) Quote Link to comment Share on other sites More sharing options...
honestabe101 Posted February 4, 2012 Report Share Posted February 4, 2012 Best one yet..is the low fat sour cream for your conscience ? You eat good! Quote Link to comment Share on other sites More sharing options...
wiswimbait Posted February 4, 2012 Report Share Posted February 4, 2012 Damn that do look goood too. Fresh ear on the corn thrown on the grill sounds awesome right now. I love the grilled salty fat on a rib-I .. so does the manufacture of lipator (just not for the same reasons) Like red meat version of butter only better. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.