tag:blogger.com,1999:blog-2709955682732829877.post8579944849723697928..comments2024-01-05T03:04:58.941-08:00Comments on Bon Appétempt: Fine Cooking's Slow-Cooker Osso BucoAmelia Morrishttp://www.blogger.com/profile/09374986152389436014noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-2709955682732829877.post-78083996526771050882011-11-02T07:47:41.783-07:002011-11-02T07:47:41.783-07:00found this page while researching this recipe for ...found this page while researching this recipe for my upcoming recipe and I think I spotted why your flavor wasn't deep enough. I'm not sure if you just forgot to mention it in your description or not but it seems you left out the stock. <br /><br />From the different recipes I've been reading all morning there seems to be a debate over whether beef or chicken stock is best and the general consensus tends to be beef for a richer flavor. Some comments I've seen also mentioned using a light-medium red wine like a Chianti instead of a white to deepen the flavor. 6-8 hours will also be way too long depending on the thickness of your cut and what your fat to meat ratio is. I'd suggest reducing your time to 4-6 hours but definitely ask your butcher when he gives you the shanks and he'll be able to tell you the perfect time. <br /><br />Hope you post if you try this one again! :-)NikDnoreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-71109595696686040672011-01-24T19:14:53.408-08:002011-01-24T19:14:53.408-08:00I'm in Alaska and I made this with moose shank...I'm in Alaska and I made this with moose shanks last night, to rave reviews. Thanks and I figured you'd appreciate how far and wide your recipe has travelledMartyhttp://Www.martysnybd.comnoreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-54728427083501877812010-02-23T18:44:50.557-08:002010-02-23T18:44:50.557-08:00whoops! that was part of the carrot instructions.....whoops! that was part of the carrot instructions... I fixed it so now it reads correctly: "1 medium carrot, peeled and cut into 1/4-inch-thick rounds (1/2 cup)"Amelia Morrishttps://www.blogger.com/profile/09374986152389436014noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-15256295807363734232010-02-23T17:52:15.971-08:002010-02-23T17:52:15.971-08:00what is the 1/4 inch- thick rounds (1/2 cup)what is the 1/4 inch- thick rounds (1/2 cup)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-24904096456586223352010-01-25T12:23:16.907-08:002010-01-25T12:23:16.907-08:00this sounds delish. and your mom sounds a lot like...this sounds delish. and your mom sounds a lot like mine...down to the gargantuan tub of garlic in the fridge.Eva / Sycamore Street Presshttps://www.blogger.com/profile/05473612753403446630noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-57053038649671498082010-01-24T23:44:02.877-08:002010-01-24T23:44:02.877-08:00I think the short ribs looked better.I think the short ribs looked better.Arnold S.noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-89176571069736976512010-01-24T23:43:11.593-08:002010-01-24T23:43:11.593-08:00I think the osso buco looked better.I think the osso buco looked better.Danny D.noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-43664501974438729082010-01-22T05:17:33.296-08:002010-01-22T05:17:33.296-08:00Your Osso Buco looked great and it would be just t...Your Osso Buco looked great and it would be just the perfect comfort meal on a cold winter's night in Pittsburgh.Mark and Marshanoreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-21943475247154359742010-01-20T21:20:28.182-08:002010-01-20T21:20:28.182-08:0042 ounces of ready to use garlic is INSANE. I love...42 ounces of ready to use garlic is INSANE. I love this dish, but agree with you that it doesn't touch the short ribs. <br />- JessJessicahttps://www.blogger.com/profile/03128665076560854005noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-18432518560183976052010-01-18T09:37:50.949-08:002010-01-18T09:37:50.949-08:00wowza wowza wowza - we have a slow cooker and will...wowza wowza wowza - we have a slow cooker and will be trying this soon. right after choc croissants a la Steve and Meryl, right? My mom loves Fine Cooking too and I steal all of her issues once she's done with them. It's such a good mag! xoHeather Taylorhttps://www.blogger.com/profile/15704011890607301524noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-1888471804921411242010-01-18T08:51:26.484-08:002010-01-18T08:51:26.484-08:00Looks like you have master the art of cooking and ...Looks like you have master the art of cooking and then some. Your Osso Buco looks absolutely incredible.<br /><br />Next time I fix Osso Buco, I am definitely going to follow your lead and use this recipe. Many thanks...George Gastonhttps://www.blogger.com/profile/14788686834764003341noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-37564583525067518022010-01-17T23:19:59.318-08:002010-01-17T23:19:59.318-08:00Wish I could have tried this with you guys! Let...Wish I could have tried this with you guys! Let's rent Twins asap.Mattnoreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-72254250120827594632010-01-17T22:04:41.459-08:002010-01-17T22:04:41.459-08:00you've turned into such a freaking gourmand. ...you've turned into such a freaking gourmand. <br /><br />the twins pic slayed me. <br /><br />what's with moms and mini blow torches for creme bruleeing? that must have been a must-have mom gadget in the 90s.Mary Annehttps://www.blogger.com/profile/02465919515883858255noreply@blogger.com