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Traditional Osso Buco

Reviewed: Feb. 26, 2013
This was absolutely wonderful. My husband requested Osso Bucco for his birthday today 2/26/13. With that said, I prepared this recipe for 14 people. I read all the reviews first and made a couple of changes. First, I rendered pancetta and seared off my salt/peppered/ flour dusted veal shanks in the fat. Scrapped the bottom of pan, hit it with the garlic and onion and cooked. Deglazed the pots with the white wine. I added italian seasoning through the cooking process and salt and pepper. I made this the day before so this dish could rest overnight and become more flavorful. Dinner was at 5:30pm, I took osso bucco out of the frig around 1pm and let it come to room temp for about an hour, put on low and let simmer until dinner time. Meat was fall off the bone tender and the sauce was wonderful. I have leftover sauce with carrots that I will probably throw some pasta into and make a nice soup. One thing I will do next time is dredge the veal in flour in lieu of dusting. This will help to thicken the sauce a little more though you don't want this to be stew like. The cooking time is off. Should be about 2 hrs the night before and then three hours the next day. Also, served this with a parmesan risotto and good italian bread. Will definitely make this again.
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Chicken Pot Pie IX

Reviewed: Oct. 24, 2011
I made the hot chicken mixture and added a little kitchen bouqet for coloring. I served the mixture over rice. They loved it.
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Chinese Pepper Steak

Reviewed: Sep. 4, 2011
This was very tasty! I doubled the marenade and let the beef sit in it for about two hours. I cooked the beef/peppers/onions at the same time for about 4 minutes. Poured marenade in until it thickened. While I was cooking I added a half teaspoon chopped garlic and 1 cup beef broth for more gravy to the double batch of marenade. Family loved it...will make again :)
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