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Osso Bucco - French Provincial Style



A trip to Vic's Meats brought home both oxtail and veal osso bucco, so we decided to go a little French with the veal so the two dishes would be very different. In this one it's white wine, leek, Swiss brown mushrooms, baby carrots, kipfler potatoes, dill, continental parsley, chives, thyme, green peppercorns, garlic and bay leaves. It was finished with cream, and served with crusty French bread.

Comments

( 3 comments — Leave a comment )
cubboy
Apr. 26th, 2009 12:46 pm (UTC)
Could I ask you please write out this recipe, it sounds yummy!

Have you tried the white wine and preserved lemon osso bucco the boys at The razors edge at enmore do?
missdissent
Apr. 27th, 2009 09:32 am (UTC)
No we haven't tried that one. I will ask the chef for documentation...
minxyminou
Apr. 26th, 2009 10:22 pm (UTC)
YUUMMMMMMMMMMM I love creamy mushroomy peppercorny type goodness. *drools*
( 3 comments — Leave a comment )