AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Aug 24^th, 2014 at 11:03am

Kingbrown Offline
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I always have an attentive audience when cooking Osso Bucco. Grin

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Reply #1 - Aug 24^th, 2014 at 11:09am

Kingbrown Offline
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Browning the meat

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Reply #2 - Aug 24^th, 2014 at 11:10am

Kingbrown Offline
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Finished meal

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Reply #3 - Aug 24^th, 2014 at 12:02pm

Chally Offline
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That looks like there's hardly enough for your attentive troops there mate. Wink

Jeff

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Reply #4 - Aug 24^th, 2014 at 12:03pm

Cactus Offline
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Looks all right to me KB,
I have never had much success with Osso Bucco.
I will give a sometime.
Muzz

Have Camp Oven will travel

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Reply #5 - Aug 24^th, 2014 at 2:02pm

Kingbrown Offline
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Yeah I know it looks a bit on the light side, but it is actually a 17 inch Harding oven Wink

so that little bit fed 6 people with lots of leftovers

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Reply #6 - Aug 24^th, 2014 at 2:43pm

Chally Offline
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Kingbrown wrote on Aug 24^th, 2014 at 2:02pm:

Yeah I know it looks a bit on the light side, but it is actually a 17 inch Harding oven

Yeah well that would be a bit of tucker alright. They are a big oven for sure.

Jeff

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Reply #7 - Aug 24^th, 2014 at 8:02pm

Nelson Offline
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I must admit I have never tried to cook that, it looks good but when I see it in the butchers shop it as not grab me to by it, maybe one day

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Reply #8 - Aug 24^th, 2014 at 8:17pm

Rufzgutz Offline
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I reckon a few of us here have used them in the challenges.

Makes a very tasty dish, but like lamb shanks, they are priced as prime cut meats nowadays Roll Eyes

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Reply #9 - Aug 24^th, 2014 at 9:58pm

Kingbrown Offline
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My local butcher has had them for $8 kg for last 3 weeks so I have been taking advantage. I cook them for 3.5 hrs.

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Reply #10 - Aug 25^th, 2014 at 11:06am

mikel Offline
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This time of the year in our "cool climate" that "comfort" style food is pretty much all we eat.
And that one of yours looks pretty bloody good too.
Notice you leave the marrow in the bone? or is that a treat for your mates looking on there?
I always scoop the marrow out and blend it in. Feel it adds an extra something, but that could be imagination too.
Our kitchen/dining area is heated with a large topped pot belly stove so all my stews go on there for at least a 4 hr. cook and usually end up with a batch of dumplings for the last half hour.
mikel

life is a bed of gidgee coals and a camp oven

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Reply #11 - Aug 25^th, 2014 at 3:14pm

Kingbrown Offline
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Hi there Mike, I hadn't thought of scooping out the marrow to be honest. Some of it fell out and some of it didn't. I picked a couple bones with marrow still in specially for the muts.

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Reply #12 - Aug 25^th, 2014 at 8:12pm

poddy dodger Offline
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I'm a "wet cook", I cook mainly casseroles, stews and dishes in a stock base, why ? Because I like them, others like Cactus are "dry cooks" doing roasts etc and that is good, a bit of variety never hurts.

BTW good to see you back on the site mikel, wondered where you'd gone to !

Rob.

When I die I hope my missus doesn't sell my camp ovens for what I told her I paid for them. pd

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Reply #13 - Aug 26^th, 2014 at 9:06pm

jclures Offline
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I have never used the cut either, I never even new what it was, as it was never sold or I never saw it sold until a few years ago here. Maybe I also have lead a sheltered life as posted on another thread.

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Reply #14 - Aug 27^th, 2014 at 8:18am

mikel Offline
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Another way for this meal is ask the butcher to split a couple of beef shins (serves 4) lengthways on the saw.

Bind the halves together with butcher twine (not plastic!) and slow cook with the rest of the veges. etc. ala Kingbrown's recipe.

With the string removed, a split bone is served on the plate. Meat, now nicely fallen apart, placed over the exposed marrow with the vegetables beside plus in my case there would be a big parsley dumpling. Cool

mikel

life is a bed of gidgee coals and a camp oven

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Reply #15 - Aug 27^th, 2014 at 10:25am

Kingbrown Offline
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That sounds great there Mikel

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