My Whatever Osso Bucco

Got to cook Osso Bucco but used different recipes as inspiration/ideas on how to cook my own version of Osso Bucco.

My Whatever Osso Bucco



Ingredients

• 1 kilo Beef shanks (with bone marrow!)
• Flour for dredging
• Salt and pepper
• 4 tbsp olive oil, divided
  
• 2 white onions, diced
• 2 cloves garlic,chopped
• 1 big carrot, diced 1/2 inch big
• 1/2 cup 1/2 inch diced celery stalks
• Stalks of rosemary, thyme, tied with a string (bouquet garni)
  
• 3 pcs bay leaves
• 1 cup dry white wine
• 3 cups chicken stalk
• 1 small can crushed tomatoes (1 tbsp tomato paste if you prefer)
  

1. In a cast iron dutch oven, heat 2 tbsp olive oil in medium heat.
2. Season shanks with salt and pepper. Dredge lightly with flour. Cook the shanks in the pot until all sides are brown. Set aside.
3. Add remaining oil, then saute onions, garlic, carrots, and celery.
4. Add the crushed tomatoes. Add back the shanks. Pour in the wine and chicken stock.
5. Add the bouquet garni and bay leaves. Simmer.
6. Cook over low heat for 2 1/2 hours, turning the shanks once in a while. Make sure that shanks are at least 3/4 covered. Better still, shanks are fully submerged in the liquid.

Serve hot with garlic toast.

Wishlist: Index Cutting Boards

I wish I have this!!!

It is always healthier and safer to have different cutting boards per type of item. Wanna have this!

From TheFindBlog.

Buffalo Chicken Salad

I got inspired by Elie Krieger's Buffalo Chicken Salad, but I didn't have all the ingredients found in the recipe. I just made the most of what I have in my depleted pantry (no grocery for a week due to our hospital stay!).

Simple Buffalo Chicken Salad



Ingredients

* 2 (8-ounce) boneless, skinless chicken breast halves
* 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
* 2 teaspoons olive oil
* Hearts of Romaine Lettuce cut into 1-inch strips
* 2 celery stalks, thinly sliced
* Half a carrot, coarsely grated
* 1/2 cup Blue Cheese Dressing - store-bought

Directions

Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.

In a large bowl combine the Romaine, celery, and shredded carrots. Toss with the dressing. Add the chicken pieces. Serve with extra hot sauce.

Click on the link above for the full recipe of Ellie Krieger.