I am a borderline fanatic animal lover (e.g., I am anti-zoos, I have major respect for animals and think they have deep souls) but I have no problem eating anything. I simply believe that we are meant to eat meat, whether you believe in creationism or evolution. it just makes sense.

/philosophical crap

Your Ossobuco looks very inviting and now I’m off to surf your other dishes…

I do lamb shanks a la Tom Valenti that have a bit of anchovy in the braise.

“Pam Beesly:
Oh, I- I can help, starting dinner if you need it.

Jan:
Oh no, no, no, it’s just the Osso Bucco needs to braise for about three hours. Everything else is done!

Pam Beesly:
Three hours from now or three hours from earlier, like 4 o’clock?

Jan:
You know, Pam, in Spain, they often don’t even start eating until midnight.”

Total classic scene.

I seem to remember making you Lamb Chops on several occassions and you stating it was some of the best lamb chops you’d ever had.
I may not eat babies, but I cook them very well.

My dogs wants me to cook this so he can have the bone that Traci beat us to.

That looks like the perfect recipe, and veal stock makes a huge difference, if you have it. Sweet peas are also nice as a side dish with the sweet veal.

My dog wants to know if she can have the bone~ when you’re done of course.

What everyone else said.

I just finished demolishing the last eight feet of the chimney in my house. As soon as I can jack the floors up (next week, I hope) and get them level I’m going to treat myself to a refrigerator, so that I can at least have some variety in my diet.

Dinner tonight is a glass (or three) 0f Cudgee Creek Shiraz, some jarred olives, a slab of asiago and some nice almonds. Oddly enough, it’s just right. But, if that osso buco was here, I’d be standing over it with a fork in one hand and my framing hammer in the other.

Will try.

And you know I will, too.

Don’t get me wrong, I have no problem with veal – it’s a necessity of dairy production – and pretty freakin’ tasty. But , to ensure domestic tranquility, her choice is mine, by default….. unless it’s on a menu somewhere when we’re out – then it’s game on .

peter – report back, or else.

chris – you’d hug this bowl even in the midst of a 95 degree swelter. it really is lovable in all climates. but not as popular on a menu. that’s the beauty of having your own kitchen with your own rules. i say turn uo the a/c and braise away!

ntsc – veal piccata is a favorite of mine. i feel about veal the way i feel about most meat. it’s all about the source… i can’t wait to hear about your bellies!

mal – hey! i love your blog! very cool indeed. the way i see it is that we are all somebody’s baby – every animal. i don’t see a big diff in eating a young animal – but that’s just me… and it’s a point i would never try and argue with anyone as it is a very personal choice.

mari – i’ll trade you this for some of your baked goods, anyday!

min. inv. – one of the local restaurants here is doing a special this weekend of venison shanks with an orange gremolata…

donald – you gotta move quick around here. pedal to the metal next time as it’s all gone…

lesley – my fave show. i have it tivo’d. can not wait to watch it!

lucy – the polenta and beans were great sides for this dish and great all on their own too. with more cheese maybe to fortify the polenta…

robert – you are so right. that braise could handle just about any meat and i think we’d all be happy in the end.

giz – the bones were all distributed fairly to various and sundry dogs i know…

Looks amazing – you can almost taste the savouriness by looking hard enough. I’m not a fan of veal unless its rose and even then.. I use venison or beef shin, or lamb shanks. Either way, its a fantastic dish, all the better for being pared to down to essentials.

x x x

I think my wife did veal piccata for the first dinner she cooked for me and as I recall I did a Coq au Vin.

We are going out to Pennsylvania tomorrow to buy two pork bellies because the pancetta I made in Jan is runing out.